Nutmeg and Mace

Nutmeg and Mace

Some interesting fact that I have gleaned from my new book "Cooking With Spices and Herbs" might be as surprising to you as they were to me. Did you know nutmeg is a narcotic? It is not problematic when consumed in the amount used in domestic recipes. It is an astringent, a stimulant and an aphrodisiac; nutmeg oil is used in perfumes and ointments.

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Nutmeg is grown on a large evergreen native to the Banda Islands. It grows to about 60 ft. tall and will produce fruit fifteen to twenty years after planting and bears crops for thirty to forty years, bearing fifteen hundred to two-thousand fruit per annum.

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The fruit of the nutmeg tree, which is about the size of an apricot and similar in color, splits when ripe to reveal brilliant red arils encasing the brown nut. The red arils are the mace, which turns to an orange color as they dry. The mace is removed from the nut and dried. The nut is also dried until the kernel rattles inside and this is removed by tapping on the end of the shell- the kernel can be damaged if the shell is cracked on the side.

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Mace and nutmeg smell gloriously aromatic, sweet and warm. Both have a similar flavor, with the nutmeg being slightly sweeter than mace.

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Mace is used in savory dishes, and nutmeg thought used in savory dishes, is especially complimentary to puddings, cakes, and drinks. Mace is also used to flavor milk based sauces such as bechamel and is widely used in flavoring processed eats such a sausages and charcuterie.

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Nutmeg is delicious with fillings for pasta, especially those using spinach and cheese. It may be added to risotto, tomato sauce or sauces for fish or chicken pies. It is excellent is cheese sauce for a cauliflower cheese or onion sauce to serve with lamb chops and in creamy mashed potatoes. Nutmeg is also a traditional flavoring for cakes, ginger breads, biscuits and fruit or milk puddings. Mulled alcoholic drinks are enhanced with a sprinkling of nutmeg such as eggnog or hot milk drinks.