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Mace, derived from the aril of the nutmeg seed, has a rich history dating back to its trade with the Byzantine empire in the 6th century. It is primarily used in culinary applications for flavoring savory dishes, sauces, and desserts, and is cultivated mainly in the Maluku Islands of Indonesia and Grenada. Mace has a smoother mouthfeel compared to nutmeg and pairs well with various spices, enhancing both sweet and savory recipes.

Author

Nithat Boon

Language

EN