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Mace’s versatility means the spice also works well in drinks, including the Tom and Jerry, a riff on a classic Christmas eggnog with roots in 19th-century England.
Mace: Mace is the outer covering of nutmeg nut and has a similar aroma. (Hindi: Javitri जावित्री) Panch phoron: This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. Used as tempering spices. Pomegranate seed Dried and ground in the Middle East.
'curry curry', pronounced [kɛ̄ːŋ kā.rìː]) is a Thai dish made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, makrut lime, mace and cinnamon. It is generally milder than other Thai curries, being that it contains less chilli.
The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. [1] [2] The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food. The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (Myristica fragrans) into powder.The spice has a distinctive pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog.
Beau Monde seasoning is a seasoning mixture.Basic versions are composed of salt, onion powder and celery powder. [1] Some versions include additional ingredients such as garlic, [2] clove, bay leaf, nutmeg, allspice, mace and others. [3]
The spices are rubbed into the meat every day for 9–14 days. The meat is then cooked slowly in a low oven for between 5 and 7½ hours. [4] In The Oxford Companion to Food, Alan Davidson lists other spices sometimes used in addition to those specified by Simpson and David: cinnamon, cloves, ginger, mace and nutmeg. [5]
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