food52 in the News
In her latest New Staples column for the New York Times, Merrill highlights 3 of-the-moment ingredients: oat groats, hibiscus flowers in syrup, and the beautiful marriage that is nutmeg and mace.
Learn more and get recipes for luscious oat groats and a zingy hibiscus margarita here.
- Photo by Amy Sussman for the New York Times
Written by: Food52
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9 Comments
Aliwaks
June 30, 2010
Oh good, have a nutmeg question, I have some nutmeg that My Aunt brought me from India, and it has a brown outer layer with like a little nutmeg in side but not the lovely red part :(,
is the outer husk nutmeg or is it mace?
is the outer husk nutmeg or is it mace?
victoriaspencer
July 1, 2010
The little kernel inside the pod is the nutmeg -- the pink stuff you see above is the mace, which it sounds like yours doesn't have. Hope that helps!
Amanda H.
June 29, 2010
I like how the nutmeg on the right looks like its mace hair is blowing into its face.
Sagegreen
June 29, 2010
I love hibiscus flowers and drinks made with all kinds of hibiscus. Have you covered libations from rosehips before or any drinks made from sumac berries? I like experimenting with sumac.
Heena
June 29, 2010
Nutmeg and mace are a common component of Indian cooking - but careful with the amount, even a tiny pinch packs quite a punch.
Kitchen B.
June 29, 2010
I love mace.....the first time I saw it, I was shocked at its bright orange colour and the fact that it was nutmeg's humble but highly fragrant cloak. It features in one of my recipes (soon to be posted this week.)
Merrill S.
June 30, 2010
Love the way you describe the mace as a "humble but highly fragrant cloak!"
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