Organic Nutmeg and Mace

2 whole nutmegs and their "mace". Origin Indonesia. Gluten-free, salt-free, additive-free, 100% natural.
 Nutmeg and mace come from the same tree, the nutmeg tree. It is within its fruit that its two spices, nutmeg and mace, are found. Little known in France, mace, also known as "flower of mace" or "muskmeg flower," is the husk that protects the nutmeg at the very heart of the fruit. Once dried, whether left whole or ground into powder, mace becomes a spice in its own right.
 Profile Highly aromatic, nutmeg evokes woody, nutty, and cinnamon scents. Very hard, it keeps well over time, and it is recommended to grate it if necessary. In contact with the pulp of the fruit from which it is derived, mace develops a scent naturally very similar to nutmeg, but also takes on fruity aromas.
 INSPIRATIONS, IDEAS AND RECIPE SUGGESTIONS:
 Uses Traditionally, nutmeg is used freshly grated in gratins, soups, purees, and more generally with vegetables. It is also a staple in béchamel sauce. Mace is best used for long cooking times or as an infusion, in a sauce or broth. Its fruity notes also lend themselves to sweet dishes, paired with chocolate, vanilla, nuts, or honey.
 Pumpkin pie, sweet butternut and pecan tart
 A gratin dauphinois with nutmeg
 A cheese and nutmeg soufflé
 A vanilla and mace egg cream
 DID YOU KNOW?
 Nutmeg and mace originate from the Moluccas in Indonesia, more specifically the Banda Islands. While the origins of nutmeg were long kept secret, today they are found cultivated in India, Sri Lanka, Madagascar, and the West Indies.
 30ml glass jar, net weight 16g