Mace - Whole Italian coat the meat and let

coat the meat and let it sit an hour before cooking

so you measure the salt to your own recipe and avoid a brine that turns out too salty

or lentils

Can I substitute dill seeds for caraway seeds in baking

stir into stews and soups

Mace - Whole Italian coat the meat and letWhole 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