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.
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)
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