You may either remove the mace spice and use it whole or grind it into a powder. Its characteristic red hue originates from the external web's structure, and as it dries, it takes on a golden-brown hue. The origin of a spice may be inferred by its hue. Mace with an orange or bright reddish color is often from Indonesia, and mace with a yellow-orange tint is probably from Grenada.

With a few exceptions, mace has a flavor and scent comparable to nutmeg. Mace is perceived as having a warm taste and a somewhat nutty aroma. It tastes sweet with a hint of peppery sharpness at the end, somewhat of like cinnamon mixed with a dash of black pepper.

If you are fond of cooking and eating then you can understand the magics of spices so you can try these spices for adding more taste into your food.

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