We produce mace with nutmeg. This one is dryed with sun during 2 weeks and take a brown colour or orange colour. More refined or peppery than nutmeg, we use it with salt cooking but also with desserts. Mace goes very well with fine fishes as pike or monkfish or white meats. Mace can be married with bechamel sauce, quiche, cheese soufflé, mash of patatoes or carrots, eggs, rice, so everywhere you use nutmeg. In dessert, it goes very well with panned fruits or chocolate. It will subtily add flavour to applepies and lemonpies... More generarly, its use is a great alternative in any dishes.
Chic Shot® collection, the choice of flavours collector and amateur! Chic Shot is a range of high quality spices carefully selected by SUR LES QUAIS, packed in mini glass jars. From n°1 Saffron to n°30 Matcha Tea, this collection gathers rare and intact flavours: Ras el-hanout, Lemongrass, Cumin, Tandoori, Cardamom, Vanilla or Long Pepper... Each mini jar can easily stored in the kitchen and keep the precious content perfectly fresh, with no waste. The spices come with a specific index card detailing suggestions for use of the spice in everyday cooking.
|Origin||South East Asia|
|Association||Desserts, Fish, Sweet and salty recipe, All your dishes, White meat|