|Origin||île de Grenade au sud des Caraïbes|
|Net weight||10 g|
|Conservation / Utilisation||In a dry, dark place|
|Price incl. tax||€5.40|
Fruit du muscadier, le macis enveloppe la coque de la noix de muscade et sa saveur, fine, s’accommode parfaitement des fruits.
The words of Olivier Roellinger
Its rich, warm flavor, slightly sweet makes a round and sensual spice. The flavor of mace, perhaps finest, is a little bitter. Nutmeg flavors wonderfully all preparations of milk, cream and eggs but the potatoes and cauliflower. His marriage to the sea is particularly interesting to flavor a nage or a little lemon butter. I love it with the honey, pears, cherries, lemon, and almost always with vanilla.
Nutmeg is the kernel of the fragrans myristica. The nutmeg tree produces two spices, nutmeg and mace. It gives a nice yellow apricot-sized fruit. Maturating, it opens and reveals a big bright red nucleus. The red fibers called mace envelopes seed coat or hull that must be broken to get the nutmeg.
It was proposed to the XVII century as a remedy for dozens of diseases. Nutmeg butter is widely used to treat rheumatism.