Sri Lankan Mace is the spice made from the reddish seed covering of the nutmeg seed. Its flavor is similar to nutmeg but more delicate; it is used to flavor baked goods, meat, fish, vegetables and in preserving and pickling.
In the processing of mace, the crimson-colored aril is removed from the nutmeg seed that it envelops and is flattened out and dried for 10 to 14 days. Its color changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces—smooth, horny, and brittle—about 40 mm (1.6 in) long.
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