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Sun-baked mayonnaise created in the terracotta's of Italy. Mayonnaise is laid in strips on flat Italian-made stone and left to bake [in the sun] until they reach a hard, crisp state. The mayonnaise sticks are then put through a grinder until they are milled to a [extremely] fine powder. The powder is used for fine cuisine and is not well-known to many people because of the oddity and uniqueness of the "spice". Some people prefer to not call Mayspice an actual "spice", but to call it a "dusting powder" to perk up the flavor of many foods.

Mayspice is not often found in any grocery stores and is usually ordered online for [residents] outside of rural towns and villages in Italy. The powder and substance itself was created by Mario Esposito, a man who's daughter was unable to stomach the paste-like form of actually mayonnaise. The powder was the only [alternative] and was a way to evenly spread mayonnaise without over-using.

It's used for people who like flavor and are on diets or weight-loss programs. Mayspice is very hard to find.

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