Mace Dealers in Jaipur

• Shelf Life: 6months
• Style: Dried
• Application: Cooking Use
• Application: Kitchen
• Feature: Good Quality, Hygenic, No Artificial Color Added
• Origin: India

• CHARACTERISTICS: STANDARD SPECIFICATIONS
• Flavor/Aroma: Bitter, acrid, and hot flavor and
• Foreign Matter: Max 0.5%
• Moisture Content: Max 10%
• E.Coli: Max 3.0 MPN/G
• Yeast & Mould: Max 2% by Weight/Max 500 CFU/G
• Live Insect: Nil
• Packing: Carton / PP Bag

Mace - The nutmeg tree, Myristica fragrans, is special in that it produces two separate spices, nutmeg and Mace. Mace is the ground outer covering (aril) of the nutmeg seed. A piece of unground Mace is called a blade. In its natural state, mace is a bright crimson lace up to 35 mm (1-1/2 in) long, encasing the brown nutmeg in irregular, fleshy lobes. As it is dried, it develops its characteristic aroma but loses its bright red color. The mace can become brittle and horny, though the best quality mace will retain some pliability and release a little oil when squeezed. It grows in Indonesia (Siaw-Ambon and Papua islands).  

Mace is the outer shell of the nutmeg fruit. It has a lighter and aromatic flavor. Mace is offered in its whole form to retain every aspect of the spice, flavor, color and aroma. Mace and nutmeg are very similar, though mace is somewhat more powerful. Mace is lighter in color and can be used in light-colored dishes where the darker flecks of nutmeg would be undesirable. A small amount will enhance many recipes, adding fragrance without imposing too much flavor. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavoring light-colored cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches.  

Mace is strongly aromatic, resinous and warm in taste. It is similar to nutmug however, it generally has a finer aroma than nutmeg, but the difference is small.

Black Peppers, Chili, cinnamons, Garlics, gingers

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