Mexican Food Encyclopedia

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Mace: is the reddish, lacy, brain-like tissue surrounding the nutmeg. Mace and nutmeg originated in the Moluccas Islands. The genuine mace is very aromatic, spicy, somewhat fruity, and is much like nutmeg; in fact, it is delicious with almost any dish that calls for nutmeg. Mace goes well with cherry and chocolate dishes. It is a great flavoring for baked goods such as cake, doughnuts, fruit pies, whipped cream toppings, and cookies. Mace is also used in soups, pickles, seafood, chicken casseroles, and creamed vegetables. Mace is a stronger spice than nutmeg, so when substituting use 20% less mace than nutmeg.

Marjoram: is believed to have originated is Saudi Arabia. It is considered part of the mint family and grows in other temperate countries. It is bushy plant that grows close to the ground. The cut plant is field dried and has a sweet, spicy, aromatic aroma. In Greek, marjoram means "joy of the mountains." Marjoram should not be used in excessive amounts because it is very potent. It goes well with meats, vegetables, and when used sparingly with Italian dishes.

Masala: is NOT a spice, but a combination of spices used in Indian cuisine. Cardamom, cinnamon and cloves are the main ingredients of masala.

Mint - Peppermint: has been used throughout time in various ways. Mint was believed to be wholesome for the stomach, reduce the swelling of tumors, and when applied to the forehead it was said to eliminate headaches. During the Middle Ages it was hung on the streets to welcome triumphant gladiators, and was used to scent ladies baths and some perfumes. It grows through temperate regions, such as Argentina, Australia, Brazil, India, Japan, and the United States. It can be used to garnish fruit or beverages. Mint leaves should be crushed just before using to obtain the optimum flavor. It may be used in jellies, sherbets, soups, sauces, vinegar, lamb, veal, fish, yogurt, spinach, eggplant and to make the perfect Mojito cocktail.

Mint - Spearmint: has the same history as the peppermint. The United States accounts for most of the world's spearmint production. The uses are much the same as peppermint (see above).

Mustard: seed is cultivated throughout the world; Austria, Canada, Chile, China, Denmark, France, Hong Kong, India, Italy, Japan, North Africa, and the United States. White or Yellow mustard grows annually and bears bright yellow flowers and light yellow round seeds. At first, the crushed seeds taste slightly bitter, but then they develop a pleasant, pungent, warm spiciness. Brown and black mustard seeds are very similar to the white or yellow mustard seeds except the difference in color. Whole mustard seed is used in marinades, pickled products, pot roasts, and salad dressings. Ground mustard is used in cocktail sauces, barbecue sauces, cheese dishes, deviled eggs, baked beans, ham dishes, meat loaf, ham salad, bisques, cabbage, and cucumbers.