- This topic has 0 replies, 1 voice, and was last updated 7 months, 1 week ago by
.
-
Posts
-
The dried, crimson-colored, lacy seed covering (aril) that is separated from the nutmeg and wrapped in a fruit that resembles a peach is called mace or javitri. It originates in the Moluccas. The flavor and scent are very spicy and fragrant. Air-drying mace after harvest makes it brittle, waxy, and horn-like. Mace is dried or powdered after being pressed flat in commercial versions. Plant components that are used to enhance the taste and aroma of food are referred to as spices. They have significant seasoning properties because to the presence of essential oils and other components.
In the nations where they are grown, spices are prepared, cleaned, sorted, and properly packed for export. To make them suitable for storage and transportation, they are dried. They are sent to spice mills in consumer nations, where they undergo another stage of cleaning and grading before being offered for sale in either unground or ground form.
- You must be logged in to reply to this topic.
