Mace - Whole Italian since crisping in fat mellows

since crisping in fat mellows the punch

Since the salt is built in

so you measure the salt to your own recipe and avoid a brine that turns out too salty

Give it something to grab

The sweetness here comes entirely from ground dried mango

Mace - Whole Italian since crisping in fat mellowsWhole mace blades are the form you steep and remove: drop a blade or two into a pot of bchamel, a milk based curry, a rice pilaf, or a pickling brine, let the warm, savory aroma infuse, then lift the blade out clean. The whole blade is also the one to grind yourself when a recipe wants fresh mace powder at its brightest. Whole is the form that keeps. Ground mace fades within months, but sealed whole blades hold their fragile oils far longer, so you