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Here you will find a glossary of ingredients and cooking terms from India and other parts of Asia. We will be updating this area regularly with information as we find it. If you have any specific requests for information please do not hesitate to contact is and we will endeavour to add it to our glossary.

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05 July 2008

Mace (Javanthri)
By @ 10:30 :: 172 Views :: 0 Comments ::

Mace and nutmeg are very similar, though mace is somewhat more powerful. Mace is a lighter colour and can be used in light-coloured dishes where the darker flecks of nutmeg would be undesirable. Mace and nutmeg are products of the same tree. Mace is the dried covering of the fruit and the kernel is the nutmeg. Mace is mainly used in savoury dishes.

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