Nutmeg and Mace

Myristica fragrans

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About



Nutmeg is the dried seed of an evergreen tree of the myrtle family; mace is the scarlet web-like cover surrounding it. Both are similar in flavour and aroma. Nutmeg, grated, is used for cakes, custard and in milk puddings, cream soups and hot drinks; mace is used in pickles and preserves, cheese dishes, stewed fruit, and mulled wine. Both are available ground but should be bought whole for the best flavour.