Description

To get the most out of mace blades you’ll want to steep them whole in liquid to draw out the flavor.

When you infuse its flavor, you need only a small amount of the whole mace to flavor a lot of food.

You can also toast mace blades to boost its flavor by bringing out it’s aromatic oils.

Mace is most commonly used in European, Indian, Middle Eastern, French, and Caribbean cuisine.

In Indian cuisine, it is often part of biryanis, curries, and meat dishes

Try toasting mace blades with other spices that you are using in the same dish, like black peppercorns or cloves.

Storage: Store in an airtight container in a cool, dry spot away from direct sunlight.