Mace peel, also known as mace blades, can be used in a variety of culinary applications beyond simply grinding it fresh. Here are some common uses of mace peel:
- Infusing flavor: Add to hot liquids like milk or cream to infuse them with a warm, aromatic flavor. Simply add a few pieces of mace to the liquid and let it steep for a few minutes before using it in a recipe.
- Enhancing soups and stews: Add to soups and stews for a subtle, warm flavor. It pairs well with root vegetables, poultry, and pork.
- Braising meats: Add to a braising liquid for meats like beef or lamb to give them a subtle, warm flavor. It pairs well with other warm spices like cinnamon and cloves.
- Flavoring rice and grain dishes: Add to rice and grain dishes like pilafs or risottos for a subtle, warm flavor. It pairs well with saffron, cardamom, and other warm spices.
- Making teas and infusions: Steep in hot water to make a flavorful tea or infusion. It pairs well with other warm spices like ginger and cinnamon.
- Digestive Aid: Mace peel has been used in traditional medicine for its digestive properties, including relieving indigestion, bloating, and flatulence.
- Anti-inflammatory Effects: It contains compounds with potential anti-inflammatory properties, which may help reduce inflammation and support overall health.
- Antioxidant Activity: Mace peel contains antioxidants that help protect the body against oxidative stress and promote overall well-being.
For more information about Mace Peel, please visit The Spruce Eats at Mace Peel
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Product of GRENADA