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| General Recipes
Cooking receipe to make chocolate and almond apricot tart under category General Recipes. You may find some video clips related to this receipe below.chocolate and almond apricot tartFor the pastry:2 tbsp cocoa powder plus extra for sprinkling220g plain flour 30g ground almonds80g caster sugar 150g
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| Pies And Pastries
Type: Apple Pandowdy Free Cooking Recipe - Pies And Pastries You got to try this! Ingredients / Directions 4 cup(s)s sliced apples1 cup(s) brown sugar1/4 cup(s) flour1/2 teaspoon salt1 tablespoon cider vinegar1 tablespoon butter3/4 cup(s) water1 teaspoon vanilla extract Pare and slice
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Type: No-Bake Granola Bars Free Cooking Recipe - Kids Um! Yummy! Ingredients / Directions 1/2 cup(s) brown sugar1/2 cup(s) light corn syrup1 cup(s) peanut butter1 teaspoon. vanilla extract1-1/2 cup(s)s quick-cooking rolled oats1-1/2 cup(s)s crisp rice cereal1 cup(s) raisins1/2 cup(s)
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| Ukrainian Recipes
Cooking receipe to make Nalysnyky DESSERT CREPES under category Ukrainian Recipes. You may find some video clips related to this receipe below. Also, see Mlyntsi pancakes with jamThe dainty and elegant "nalysnyky" (also known as crepes, griddle cakes, o
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Cooking receipe to make nutmeg info under category General Recipes. You may find some video clips related to this receipe below.
Nutmeg and mace both come from the fruit of the same plant Myristica fragans. indians have always prized these spices for their medicinal value.
Ancient indian literature mentions nutmeg trees but it is commonly believed that it was the seafaring countries like Portugal and Great Britain that took the trees from the Moluccas where they originally grew to other parts of the world. Today in India nutmeg orchards are
a pretty part of the countryside the dark green trees a sure sign that one is in the tropics.
How it grows
Nutmeg and mace come from an evergreen tree that is usually 10 12m high with dark leaves and fruits that look like apricots. When the ripe fruit bursts open the mace is seen as a lacy scarlet filigree closely enveloping the hard kernel inside which is the nutmeg. The mace or aril is carefully removed pressed flat and dried. On drying the colour changes from a bright red to a warm orange.The kernel within is also dried. It is then cracked open and the seed removed. Nutmeg and mace are cultivated in the Moluccas Sri Lanka the West Indies and India.
Appearance and taste
Dried mace is yellowish red to pale yellow depending on its origin and the lacy blades are brittle. Nutmegs are oval with a dusty brown rough exterior The inside is lighter brown and patterned Nutmegs are sometimes sold in their shells which are eggshaped shiny and the colour of dark chocolate. Nutmeg and mace are similar in flavour but mace tastes cleaner. The aroma of both is perfumed sweet and distinctive. The taste of nutmeg tends to be bittersweet and mace bitter. Nutmeg and mace are not interchangeable.
Buying and storing
Nutmeg is sold whole or ground. Theres nothing quite like the aroma of a few fresh shavings of nutmeg to liven up a dish. Mace is available i hole as aril cut into slivers or ground into a powder. Buy whole nutmeg and grate it as needed. Powdered nutmeg loses its flavour quickly Mace on the other hand keeps well in its ground form. Beware of adulteration buy reputed brands or buy whole mace blades.
Medicinal and other uses
Nutmeg is widely used in indian medicine. It is a sure cure for digestive disorders ilaomnia and rheumatism. The external application of nutmeg in a paste made from powder and water is said to improve skin conditions like eczema and ringworm. It is also an aphrodisiac. Nutmeg butter obtained by cooking and prffsing any low qualiq seeds is used in toothpaste candles and perfumes.
In India both the spices are used to enhance meats rice and desserts. Rice pudding swirled with nutmeg is a delicacy. Powdered nutmeg is often sprinkled on creamy set milk desserts for a decorative and aromatic touch. In other countries nutmeg and mace are added
to vegetables sauces cheese dishes and soups In Malaysia the ripe fruit which is
high in the jelling agent pectin is used to make jellies and jam and the rind is candied.
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