[GOURMET] Parasol | Mace

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Scientific name: Mace
Mace is the shell that surrounds the nutmeg also called muscat.  The name "Muscat" comes from Latin and means "fragrant". Nutmeg tree is a tall tropical tree, a producer of fruit only after 7-9 years after planting. The tree grows in Indonesia, India, Malaysia, Sri Lanka and the Caribbean. Yellow fruit tree yielding protected network in which red walnut (umbrella). Nutmeg goes through a drying process of eight weeks in its completion. Nutmeg oil producers also used in the perfume industry.
Culinary Uses: Mace is a very strong taste and is recommended for integration meatballs and soups small doses. Spice used in Indian cuisine mostly foods that contain meat and soups often contain potatoes or cauliflower, they add color orange is similar to the effect of saffron. In Moroccan cuisine, Mace is one of the main spices.

Other uses: The use of Mace known which removes gases, muscle heals and relaxes the body.
How to use: Use whole or ground stew, soup or gravy.

Contraindications and Warnings: • if consumed in excessive amounts, can cause hallucinations, nausea, dehydration and pain. • Too much spice is very dangerous and can cause narcotic effects and toxicity. • Do not use the spice itself but only in a stew or a mixture of spices.

**Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **