Mace
NUTMEG & MACE
Nutmeg and Mace are both part of the same tree. This evergreen tree, belonging to the myristicaceae family, grows up to 60 feet tall and takes about seven years to bear fruit. Nutmeg is the kernel of the apricot-like yellow fruit of the nutmeg tree. A hard brown black shell normally covers this kernel. Mace is a thin leathery tissue or arilus covering the outside of the shell.
In Arab countries, Nutmeg and Mace appear in delicately flavoured meat dishes. In north India – a spice mixture called ‘garam masala’ may also contain Nutmeg or Mace. Similarly, these products are found in compositions like ‘galat dagga’ (Tunisia), ‘ras el hanout’ (Morocco) and ‘baharat‘ (Saudi Arabia).
In western cuisine, Nutmeg and Mace are more popular for cakes and stewed fruits. Nutmeg is sometimes used to flavour cheese (fondue, béchamel sauce). In France, Nutmeg is used in combination with finely ground black pepper, cloves and ginger to flavour meat dishes braised for a long time e.g. stews and ragouts.
MACE
|
Colour
|
Red – Yellow
|
|
Moisture
|
12 % max
|
|
Packing
|
PP Plastic Bag
|
|
Net Weight
|
35 Kg per Bag
|
|
Loading container 1×20’FCL
|
12 – 13 MT
|