Ingredient: Nutmeg and Mace
Category: Herbs, Spices & Seasoning
Season: All
The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies.
It produces two spices — Mace and Nutmeg .
Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.
Nutmeg is not a nut and does not pose a risk to people with nut allergies. Allergy to nutmeg does occur, but seems to be rather rare.
Spice Description
The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach.
The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril, which is collected, dried and sold as mace.
Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed, which is the nutmeg.
Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside.
Nutmeg is sold whole or ground, and is labelled as ‘East Indian’ or ‘West Indian’ indicating its source.
Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation.
Bouquet : sweet, aromatic and nutty Flavour: Nutty, warm and slightly sweet
Preparation and Storage
Whole nuts are preferable to ground nutmeg, as flavour deteriorates quickly.
Whole nuts will keep indefinitely and can be grated as required with a nutmeg grater.
Nutmeg is poisonous and should be used in moderation, a pinch or two is safe.
Store both ground and whole nutmeg away from sunlight in airtight containers.
Culinary Uses
Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes.
It combines well with many cheeses, and is included in soufflés and cheese sauces.
In soups it works with tomatoes, slit pea, chicken or black beans.
It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant.
It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes.
It is often included as part of the Moroccan spice blend ras el hanout.
It is indispensable to eggnog and numerous mulled wines and punches.
One whole nutmeg grated equals 2 to 3 teaspoons of ground nutmeg.
Mace
Mace is the outer casing of the nutmeg, resembling a thick meshed cage, which is dried and becomes brittle.
It is sold in pieces (blades) and can be used in infusions, such as flavouring milk for a white sauce.
Ground mace has also been included in British recipes for potted meats, shrimps and fish pâtés.
Mace is impossible to grind it at home , so this one has to be bought ready-ground and the date carefully watched.
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