Using Mace in Indian Cooking
Mace is the red outer lace or that surrounds the nutmeg seed. This lace is dried and used to give a very delicate nutmeg flavouring to soups and stews. It is sold as blades of mace or ground mace which is a powder. If using fresh mace you will find there is also a beautiful red glow that comes from the blades that is transported into the food resulting in a warm, reddish hue.
Mainly used in South Indian dishes and in some areas mace is also used in the regional garam masala blend.Back to Cooking guides