Click here to Login
Go for whole mace or its blades instead of powder, since powdered mace can lose its flavor rather quickly because of evaporation of essential oils.
Excess consumption of mace spice may cause sweating, palpitation, headache, and body pain.(2)
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Nut mace spice is a dried, outer lacy coating (called the aril), enveloping firmly around the nutmeg kernel. This lacy aril, which is red in color, is carefully removed by hand or by using a knife, from the outer shell of the nutmeg. It is then dried, making it a yellowish-brown spice. It significantly enhances color, taste, and flavor of foods. It gives light saffron color to the dishes. Mace spice is used to flavour bakery, meat, and fish dishes, and to flavour sauces and vegetables too.