Nutmeg

Guide Note

Nutmeg and mace are two nutty, aromatic spices derived from the fruit of the Myristica tropical evergreen tree.

Similar in taste and smell, nutmeg and mace are often used interchangeably. Nutmeg is the popular choice for sweet dishes because of its sweeter, subtler flavor, while mace is sometimes preferred for its vibrant yellow-orange color. Nutmeg and or mace are commonly added to cheese sauces and soufflés, sausages, curry dishes, soups, European potato and vegetable dishes, eggnog and cider.

With over a hundred different species, nutmeg is harvested from the seed of the peach-sized nutmeg fruit, which is split open to reveal the pit. Inside the pit is the small, oval seed which is ground or sold whole as nutmeg.

The aril, the lacy reddish covering of the seed is dried and then powdered to yield mace.

Fast Facts

1. Known for hallucinatory properties
2. Indigenous to southeast Asia and Australasia
3. Used in sweet and savory cooking
4. Nuts are pressed to produce nutmeg butter
5. Used in essential oils

Scientific Classification

1. Kingdom: Plantae
2. Division: Magnoliophyta
3. Class: Magnoliopsida
4. Order: Magnoliales
5. Family: Myristicaceae
6. Genus: Myristica