Mace - Whole Italian Since the salt is built

Since the salt is built in

holding the herbs in place and helping them brown evenly instead of sliding off and burning in the pan

stir into stews and soups

since crisping in fat mellows the punch

The sweetness here comes entirely from ground dried mango

Mace - Whole Italian Since the salt is builtWhole 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