Labels:text | screenshot | font | display OCR: MACE See Nutmeg for plant origin. Mace is the lacy membranous skin which covers the Nutmeg. Different spices produced from the same fruit! Mace is brilliant red and turns to a yellowish- orange when it is dried. Whole form is flat, branched, irregularly shaped pieces or "blades" which may be added to sauces, as well as pickle, fruit and cheese dishes. Y Ground Mace has a similar flavor to Nutmeg but more delicate. U It may be added to many meats, vegetables, fruits, desserts, M and breads. N Care should be taken not to over-spice or herb a meal. Flavor 0 enhancement can be lost and become a culinary catastrophe if T every dish is highly seasoned. E
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