Nutmeg comes from a very unique tree as it is one that actually produces two spices – nutmeg and mace. Nutmeg's flavor is a bit more bittersweet, with deeper woody tones than the flavor of mace. These both come from the fruit of Myristica fragrans , this aromatic evergreen grows upwards of 66 feet and features fragrant flowers, and large brownish/yellow fruit. Nutmeg is the dried seed of this fruit, while the bright red, lacy covering (the aril) is the mace.
These unique trees reach full harvest maturity after 20 years but nutmegs can be harvested when the trees are between 7 and 9 years old. Native to Asia and Australasia, today nutmeg is commercially cultivated in Indonesia, Malaysia, Grenada, and Sri Lanka.
It's been traditionally used in Middle Eastern lamb and mutton recipes, various spice blends (some curry powder, garam masala and ras el hanout blends, for example). It is also an essential ingredient in Tunisian five spices. Europeans use it in potato dishes, sauces, baked goods and processed meats. Try it in soups (especially split pea and tomato soups), and with seafood chowders, cheese dishes, lamb, milk dishes, pumpkin pie, eggs and sweet potatoes.
Ground Nutmeg is a classic baking spice and works exceptionally well with cakes, cookies, fruit pies, muffins and in sweet breads. Use as a topping for custard, eggnog and whipped cream.
It works well with Cardamom, Cinnamon, Coriander, Cumin, Ginger, Organic Mace and Pepper. And of course don't forget to sprinkle it on eggnog or mulled wines as these are always a classic.
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