Nutmeg and Mace

Originally grown in Indonesia, nutmeg has been used since the Middle Ages for its organoleptic and therapeutic properties.
Mace, less common, is the natural shell of the nutmeg. It is also called arilla, or nutmeg flower. 
Its superb colors, from yellow-orange to bright red, announce an incredible perfume. It is more precise, more sophisicated than that of the nutmeg, but also more powerful, with a spicy and peppery touch.

Which recipes are based on Nutmeg and Mace?
Nutmeg and mace are mainly used to season meats, soups, purees or cocktails. Nutmeg maries perfectly with cream and potatoes.

3 must-have with nutmeg or mace...
- French "gratin dauphinois"
- Pumpkin and carrot velvet soup
- Cocktail of exotic fruits, nutmeg, vanilla and cinnamon
As the holidays approach, nutmeg or mace will also be great with your mulled wine, gingerbread and other cakes.

How to use it?
Nutmeg can be grated. As for mace, it can be grated, ground like a pepper, or incorporated whole in a preparation (to be removed at the end of cooking). Always remember to grate your nutmeg at the last moment, it will keep much better whole than when reduced to powder.
A nut or a piece of mace can be used several times.

Our nutmeg and mace come in a 35 g / 70 g glass jar, or in a 250 g refill bag.  Keep them in a dry and cool place, away from light. Nutmeg and mace do not expire, but we recommend using them within 24 months to keep all the intensity of its flavors.

Delivery to the European Union : €4.90, free on €75+ orders
Worldwide Delivery: €9.90