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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 is removed and dried it becomes a yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a "blade"). Mace is used to flavor all manner of foods, sweet to savory.

    If you've got it, but don't know what to do with it, below are some traditional dishes that the spice complements nicely.

Salads bean; chicken; fruit; pasta
Soups & Stews chicken; fish; fruit; vegetable
Fish & Poultry chicken; duck; shellfish
Meats beef; rabbit; sausages; veal; venison
Vegetables broccoli; Brussels sprouts; cabbage; green beans; pumpkin; spinach; winter squash
Pasta; Grains;
Dried Beans
beans; lentils; noodles; polenta; rice
Cheese & Egg Dishes almost any cheese dish
Sauces cheese; chocolate; fruit; meat; sweet
Desserts chocolate; fruit; gingerbread; pumpkin; spice cakes and cookies
Miscellaneous chutneys; marinades; mulled wine

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