Nutmeg (Myristica fragrans)Nutmeg and mace come from same aromatic, evergreen tree that grows to about 20 metres, with dark green leaves, aromatic flowers, and large, brownish / yellow fruit. The tree is native to the Banda Islands of Indonesia but today nutmeg is commercially cultivated in other parts of Indonesia, Malaysia, Grenada, and Sri Lanka. The female trees produce the fleshy fruit that splits in half once mature. Nutmeg is the dried seed of this fruit, while the bright red, lacy covering is the mace. Nutmegs can be harvested when the trees are 7 to 9 years old, and the tree reaches full harvest maturity after about 20 years.
Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light-coloured dishes for the bright orange, saffron-like colour it imparts. Nutmeg is a flavorsome addition to cheese sauces and is best grated fresh.
It's traditionally used to flavor Italian sausages, Middle Eastern lamb recipes, and various spice blends (eg. garam masala).Elsewhere it is used in potato dishes, sauces, baked goods and processed meats. Nutmeg is used in recipes for pies, cookies, cakes, puddings, custards, sauces, soufflés and in soups (especially split pea and tomato soups),with seafood, fish, chicken, beans, and eggs. It works well with cheeses and a variety of vegetables like cabbage, broccoli, onions, eggplant, spinach, squash, Brussels sprouts and mashed potato. It is also sprinkled on eggnog, mulled wines and punches.
spice nutmeg
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