All About Spices - 4
Contributed by: Chris WebAdmin. of RecipesNow.com
Mace & Nutmeg
Both are found on the same plant. The nutmeg is the inner
kernel of the fruit. When ripe, the fruit splits open to reveal bright red
arils which lie around the shell of the nutmeg - and once dried are known
as mace blades. The flavor of both spices is very similar - warm, sweet and
aromatic, although nutmeg is more delicate than mace. Both spices are also
sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings
and custards; eggnogs and mulled drinks; or use as a flavoring in desserts.
Comes from a variety of pepper (capsicum) and although similar in
color to cayenne, this bright red powder has a mild flavor.
White pepper comes from ripened berries with the outer husks
removed. Black pepper comes from unripened berries dried until dark
greenish-black in color. Black pepper is more subtle than white. Use white
or black peppercorns in marinades and pickling, or freshly ground as a
seasoning. Both are available ground. Green peppercorns are also unripe
berries with a mild, light flavor. They are canned in brine or pickled, or
freeze-dried in jars. They add a pleasant, light peppery flavor to sauces,
pates and salad dressings. Drain those packed in liquid and use either
whole or mash them lightly before using. Dry green peppercorns should be
lightly crushed before using to help release flavor, unless otherwise
stated in a recipe.