Nutmeg/Mace

Have you ever wondered why the Latin names for nutmeg and mace are the same? It’s because they come from the same tree. In fact, Myristica fragrans is a “two-for-one” spice deal. The fruit of a nutmeg/mace tree is shaped like an apricot. When ripe, it splits open to reveal a dark brown nut inside enveloped in a scarlet lacy covering, or net. The red covering (called an aril) is mace. The brown nut is nutmeg.

Myristica fragrans is native to the Moluccas, an island group of the Spice Islands (present-day Indonesia) in the East Indies. After the British took control of the islands, ousting the Dutch in 1796, they tried growing nutmeg and mace in some of their other island possessions in the West Indies, including St. Vincent, Trinidad, and Grenada. This is why today you can buy nutmeg and mace from the East Indies and from the West Indies. Nutmeg and Mace are also grown in Sri Lanka and India.

Nutmeg is sold whole or ground. If possible, buy it whole and grate it as needed because it loses flavor quickly in powdered form. Mace is available whole, cut into slivers, or ground. It retains its flavor well in ground form.

Using Nutmeg:

Find a good recipe for eggnog and, if eggs are bacteria free, enjoy flavoring with nutmeg.

Use vanilla or plain yogurt as a salad dressing and garnish with freshly grated nutmeg.

Purchase a nutmeg grater and use it at parties to top off ice cream, fruit with cream, or hot chocolate with whipped cream. It will add a fun, festive flavor to your gathering.

Using Mace:

Waldorf Salad Dressing

1/4 teaspoon dry mustard
1/4 teaspoon ginger
1/8 teaspoon mace
dash cardamom
1 teaspoon grated fresh lemon peel
2 teaspoons lemon juice
1/2 cup plain yogurt

Salad

1/2 cup copped celery
1/2cup chopped walnuts or pecans
1/4 cup raisins
3 cups diced apples

Blend together dressing ingredients and set aside. Combine salad ingredients adding apples at the last minute so they do not turn brown. Cover with dressing and mix well. If not serving right away, cover and refrigerate. (Recipe adapted from The Spice Book by Maggie Stuckey, p. 253).