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These spices are versatile. They are used in both sweet and savory dishes. Nutmeg has a sweet, warm flavor. It is used in pastas, mixed with stuffing, grated on top, in cheese sauces and is best grated fresh. The nutmeg is the hard kernel of the fruit of a evergreen tree. When it is split open, the seed is wrapped in a bright red or yellow lacy covering which is mace.
The flavor of mace is a combination of cinnamon and pepper yet, delicate and subtle than nutmeg. Both are found in forms of ground or whole. Add nutmeg at the end of cooking because heat dims the flavor. Nutmeg looses its flavor very quickly. Ground mace keeps its flavor very well. Mace tastes good in cakes, puddings, chicken, fish and sauces that are light. Nutmeg is known in eggnog during the holidays along with breads, custards, punches and vegetables including spinach.
The flavor of mace is a combination of cinnamon and pepper yet, delicate and subtle than nutmeg. Both are found in forms of ground or whole. Add nutmeg at the end of cooking because heat dims the flavor. Nutmeg looses its flavor very quickly. Ground mace keeps its flavor very well. Mace tastes good in cakes, puddings, chicken, fish and sauces that are light. Nutmeg is known in eggnog during the holidays along with breads, custards, punches and vegetables including spinach.
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