The source of the yellowish-brown Mace Spice is the dried lacy coating of the nutmeg seed. It comes in the ground and dried “blades” form and is frequently mixed with other aromatic spices. Natural Mace is an essential component in the cuisines of Asia, the Caribbean, India, and Morocco and is utilized in British, Dutch, and French cooking. If we talk about what taste does mace have? Mace is milder and sweeter, with hints of citrus, cinnamon, black pepper, and pine. Because it is more delicate than Mace, it is frequently used in baked goods like pastries, cakes, doughnuts, fish dishes, soups, and casseroles. If we talk about top production counties in the world then Indonesia (East Indian Mace) and Grenada are currently the top two producers (West Indian Mace). Mace output is thought to range between 10,000 and 12,000 tonnes globally each year, with 9,000 tonnes thought to be the yearly global demand; mace production is thought to range between 1,500 and 2,000 tonnes. Indonesia is a known mace-growing area in the world. Indonesia is the world’s top producer of Mace, making up about 50% of the world’s production. In Which food we can use Mace? It is a typical component in Indian food and […] read more