Nutmeg & Mace

Nutmeg and mace come from the same fruit of a tropical tree native to southeast Asia: the two main commercial sources are now Indonesia and Grenada. The ripe fruit splits to reveal a walnut-sized seed enclosed in a lacy, bright red covering, or aril, which is dried into blades of mace. Nutmeg is the kernel of the seed, best bought whole and grated as needed (whole nutmeg will keep its flavor for years). While nutmeg and mace have a similar flavor, mace is sweeter and lighter than nutmeg. Nutmeg is often grated over milk-based sauces, custards and puddings. It is also used in terrines, ground meat dishes, and with spinach and pumpkin. Few spiced cakes or muffins taste right without nutmeg. When used in cooking, both spices should be added early so that their flavor mellows.