Nutmeg is the hard seed of the tree Myristica fragrans. Mace, a different spice, is the lacy red covering that wraps the seed. One tree gives two spices with a warm, sweet, slightly woody aroma.
History
Nutmeg was prized in medieval Europe and was once worth a great deal of money. The Dutch East India Company took control of the Banda Islands in the 17th century and fought to keep a monopoly on nutmeg. In the Treaty of Breda in 1667, the Dutch kept the small island of Run in the Banda Islands and the English kept Manhattan, a trade often retold as a measure of how valuable nutmeg was.
Where it comes from
The tree is native to the Banda Islands in the Maluku (Moluccas) region of Indonesia. Today Indonesia and Grenada are among the main producers.
Flavor and how to use it
Grate whole nutmeg fresh with a fine grater into white sauces, creamy dishes, soups, baked goods, eggnog and mulled drinks. It is common in North Indian garam masala and sweets, in Dutch and Italian cooking and in spice cakes. Mace has a more delicate flavor and is used in sauces and baking.
Good to know
Use only a small pinch. Very large amounts of nutmeg can be harmful, but normal cooking amounts are fine.
Buying and storing
Whole nutmeg keeps its flavor for years in an airtight jar. Ground nutmeg fades within months, so grate it fresh when you can.
Recipes that use it
In kitchens and traditions
Nutmeg is the seed of a tropical tree, Myristica fragrans, and mace is the red lacy covering around the seed. Both come from the same fruit. The tree is native to the Banda Islands in Indonesia, which were once the only source of nutmeg in the world. In the seventeenth century, the Dutch fought to control the trade.
Nutmeg is used in Dutch and Scandinavian baking, French béchamel sauce, Italian ravioli fillings, Indian garam masala and Caribbean drinks such as rum punch. Grating it fresh from a whole seed gives a more aromatic result than using pre-ground nutmeg.
Good pairings and ideas
- Grate fresh nutmeg over béchamel, mashed potatoes or spinach.
- Add to eggnog, hot milk or custard.
- Use in spice cakes and pumpkin dishes.
- Add a pinch to cheese sauces.
Frequently asked questions
Is nutmeg dangerous?
In large amounts, nutmeg can be toxic. Normal culinary pinches are safe, but avoid eating spoonfuls.
What is mace?
The dried outer covering of the nutmeg seed, with a similar but more delicate flavor.
How do I grate nutmeg?
Use a fine grater or a nutmeg grater, and store the whole seeds in a jar.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
Photo credit: Laura Meinhardt on Pexels.