Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. The mace is removed from the shell and its broken parts are known as blades. In its natural state, mace is a bright crimson lace. As it is dried, it develops its characteristic aroma but loses its bright red colour. It … Continued
Ginger is one of the earliest spices known in Western Europe. Although often called “ginger root” it is actually a rhizome. It is available in whole raw root (fresh ginger) and dried roots. The ginger plant requires a consistently warm and moist climate, brilliant sunshine, and heavy rainfall. The harvest begins nine months to a … Continued
The cassia bark is coarser and thicker than the cinnamon bark. It has a more intense aroma and has higher essential oil content. Cinnamon can be distinguished from cassia by its lighter colour and much finer powder. Cassia barks are available in whole, chips, bark, broken and ground.
The nutmeg tree is a large evergreen, it produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit … Continued
Turmeric is an ancient spice, a native of South East Asia, used from antiquity as dye and a condiment. In many languages turmeric is simply named as “yellow root”. Turmeric is the rhizome of a ginger-like plant. It is usually available ground, as a bright yellow, fine powder. The whole turmeric is a tuberous rhizome, … Continued
Black pepper comes from several species of a vinous perennial climber, which thrives best in humid rainy tropical regions. The spice is the fruit, called peppercorns. Pepper is known for its spicy aroma and hot pungent taste. It is present as bunch on a spike. As it matures the berry first grows into a sphere … Continued