A guide to nutmeg and mace, two popular spices used in sweet or savoury dishes.
Nutmeg and mace are two similar but different spices, which are in fact obtained from the same tree.
In Western cuisine nutmeg is traditionally added to sweet dishes such as cakes and biscuits or milk puddings, desserts and drinks.
Nutmeg can also be added to savoury dishes and sauces, with Béchamel sauce being a good example. The Dutch in particular are very fond of the nutmeg spice and often add it to vegetables such as potato, cabbage, spinach and butternut squash.
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Where does nutmeg come from?
The tree from which nutmeg and mace are obtained (Myristica fragans) is native to the Moluccas Islands, a cluster of small islands and a province of Indonesia.
The Portuguese and then the Dutch dominated the spice trade from the Islands and fought with each other and the natives over the spice. There were a number of wars and massacres, which devastated the area and the local population.
In the end, the British took control of the Islands and transported nutmeg trees into areas which they controlled. The Dutch and the Portuguese also managed to smuggle a number of trees and replant them in their own areas.
Nowadays nutmeg and mace are also grown and produced in Grenada, India, Sri Lanka, Malaysia and Papua New Guinea.
The Portuguese and then the Dutch dominated the spice trade from the Islands and fought with each other and the natives over the spice. There were a number of wars and massacres, which devastated the area and the local population.
In the end, the British took control of the Islands and transported nutmeg trees into areas which they controlled. The Dutch and the Portuguese also managed to smuggle a number of trees and replant them in their own areas.
Nowadays nutmeg and mace are also grown and produced in Grenada, India, Sri Lanka, Malaysia and Papua New Guinea.
How is nutmeg obtained from the tree?
Nutmeg is actually the dried seed or kernel of the fruit produced by the nutmeg tree. The tree produces a fruit similar to the apricot, which when it ripens, bursts open to reveal the kernel (nutmeg), which is encased in a scarlet coloured membrane. This membrane is actually the spice mace.
The red mace or aril is allowed to dry out upon which it turns an orange colour. The mace is then ready to be used in cooking. It can be sold as a ground powder and can often replace nutmeg if a sweeter and milder flavour is required.
The nutmeg kernel is also allowed to thoroughly dry out and then it is sold whole or in a powder form.
The red mace or aril is allowed to dry out upon which it turns an orange colour. The mace is then ready to be used in cooking. It can be sold as a ground powder and can often replace nutmeg if a sweeter and milder flavour is required.
The nutmeg kernel is also allowed to thoroughly dry out and then it is sold whole or in a powder form.
Culinary uses of nutmeg
Nutmeg and mace are both much more flavoursome when used whole. Nutmeg and mace lose much of their flavour when purchased in the ground form. Nutmeg can be grated when needed by using a nutmeg grater and the nutmeg itself will last indefinitely if stored in an airtight container.
It is important to note that nutmeg, particularly nutmeg oil, which is used in medicine, is highly toxic and should only be consumed in very small quantities.
Too much nutmeg can cause nausea, headaches, stomach pains and vomiting and an overdose can lead to death. Nutmeg is also hallucinogenic.
When using nutmeg in cooking, generally only small quantities are used and therefore will not cause any harm.
Nutmeg and mace are predominantly used in baking sweet dishes for example pies, milk custards, puddings, fruit dishes, biscuits, muffins, cakes and breads. Both spices have a warm, spicy and sweet flavour, which is sometimes described as a mixture of black pepper and cinnamon.
Nutmeg also partners cheese and egg dishes very well and can be added to omelettes, soufflés and cheese-based sauces.
Nutmeg and mace are excellent spices to use with any milk-based sweet dish. You can add nutmeg to milky drinks such as hot chocolate and eggnog, as well as custards, rice pudding and other milk or cream sweets.
Mashed potato and other root vegetables can be given an exotic kick by adding nutmeg or mace and spinach in particular is often seasoned with nutmeg, especially in Italian cooking.
With regards to savoury meat dishes meat, nutmeg is often used as a substitute for black pepper, when a stronger and richer flavour is desired. You can add grated nutmeg to meat marinades, sausage mixtures, curries and stews and nutmeg goes particularly well with lamb, chicken and veal.
It is important to note that nutmeg, particularly nutmeg oil, which is used in medicine, is highly toxic and should only be consumed in very small quantities.
Too much nutmeg can cause nausea, headaches, stomach pains and vomiting and an overdose can lead to death. Nutmeg is also hallucinogenic.
When using nutmeg in cooking, generally only small quantities are used and therefore will not cause any harm.
Nutmeg and mace are predominantly used in baking sweet dishes for example pies, milk custards, puddings, fruit dishes, biscuits, muffins, cakes and breads. Both spices have a warm, spicy and sweet flavour, which is sometimes described as a mixture of black pepper and cinnamon.
Nutmeg also partners cheese and egg dishes very well and can be added to omelettes, soufflés and cheese-based sauces.
Nutmeg and mace are excellent spices to use with any milk-based sweet dish. You can add nutmeg to milky drinks such as hot chocolate and eggnog, as well as custards, rice pudding and other milk or cream sweets.
Mashed potato and other root vegetables can be given an exotic kick by adding nutmeg or mace and spinach in particular is often seasoned with nutmeg, especially in Italian cooking.
With regards to savoury meat dishes meat, nutmeg is often used as a substitute for black pepper, when a stronger and richer flavour is desired. You can add grated nutmeg to meat marinades, sausage mixtures, curries and stews and nutmeg goes particularly well with lamb, chicken and veal.
Therapeutic benefits of nutmeg
Nutmeg and mace are very similar in culinary and medicinal properties. Both spices are efficient in treating digestive and stomach problems. Below are some of the benefits obtained from small quantities of nutmeg spice or nutmeg oil.
- Nutmeg aids digestion and also stimulates the appetite.
- It can help relieve tiredness and fatigue and is a good tonic.
- Nutmeg can help clear up digestive tract infections.
- When applied externally, nutmeg can ease rheumatic pains and clear up eczema.
- Nutmeg can relive intestinal gas and flatulence.
- It can reduce vomiting, nausea and general stomach uneasiness.
Nutmeg and mace Recipes
A number of recipes for using nutmeg in cooking including cauliflower and nutmeg soup, sweet potato and raisin bread, baked egg custard and eggnog.
Egg custard can be made with double cream, but here we have offered you a less fattening version.
Homemade soups are much tastier and healthier than the soups you buy in a packet or tin and they are not difficult to make, provided you have a blender.
This is a very rich and creamy drink that is usually served at Christmas time. It can be served warm but is usually chilled overnight and then served cold.
This sweet potato and raisin bread is just as tasty eaten cold as it is warmed under the grill and spread with lashings of butter.
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