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Food and Wine Dictionary


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 mace    [MAYS]

This spice tastes and smells like a pungent version of NUTMEG, and for a very good reason . . . mace is the bright red membrane that covers the nutmeg seed. After the membrane isremoved and dried it becomes a yellow-orange color. It's sold ground and, lessfrequently, whole (in which case it's called a "blade"). Mace is used to flavorall manner of foods, sweet to savory. See also  SPICES; HERB AND SPICE CHART.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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