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This is the description page for Nutmeg and Mace (Myristica fragrans) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the spice: Nutmeg and Mace.  Though treated as different spices, both nutmeg and mace come from the same source, the evergreen tree species Myristica fragrans that originate only from the Banda Islands of Indonesia. This tree is a member of the Myristicaceae (generally referred to as the Nutmeg) family. There are about 100 distinct species of Myristica of which Papuan Nutmeg M argentea from New Guinea, and Bombay Nutmeg M malabarica from India are also used as spices. Nutmeg trees grow up to 20m tall and thrive in very warm, humid climates. They need year-round water, but don't like flooding. There are both distinct male and female type trees and both types are required for pollination and fruit set. The trees produce their first crop of fruit after about 7 years and reach maturity after about 20 years. Nutmegs bear yellowish fruit with a white pulp. This is split to reveal the seed inside. The seed itself is covered by a 'lacy' reddish covering (the arillus) and it is this arillus in dried form that yields mace. The seed within is the nutmeg. Both seed and arillus are generally sun-dried for about two months after which the arillus is removed and the seed itself is cracked, revealing the fragrant nutmeg interior. Both nutmeg and mace have similar taste qualities, though nutmeg is slightly sweeter in taste and mace has a more delicate flavour. Mace is more expensive and tends to be used in light-coloured dishes where it imparts a bright yellow saffron-like colour. Nutmeg suits all milk-based products and is excellent grated freshly into cheese sauces. In Indian cuisine nutmeg is used almost exclusively for sweets. In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces and baked goods. Japanese curry powders generally include nutmeg as an ingredient. Nutmeg is also a traditional ingredient in all mulled alcohols (mulled cider, mulled beer, mulled mead or mulled wine). Small quantities of grated nutmet are also used in some Idian garam masala mixes. Nutmeg is one of the great ancient spices; its mystery all the more so because no one knew its true source until the Portugese discovery of the spice islands in 1512. The spice remained very expensive as, until the British transplanted trees to Zanzibar and Grenada during the late 1700s, the trees only grew on a few of the Spice Islands. Recipes Utilizing Nutmeg and Mace Mawmenee |
Welcome to the Celtnet Spice Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available and more exotic spices becoming available from all over the world it has become evident that some kind of guide or introduction to spices is necessary. These pages are an attempt at bringing all the various culinary spices together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Spice Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the spices given here, whether common or rare, can be obtained via your local supermarket (or more often via your local Asian supermarket) or via a specialist spice distributor.
This is the description page for Nutmeg and Mace and includes a description of the plant and the parts used as spice, as well as an image, if available, or what the spice looks like and a selection of recipes from this site that reletes to the spice: Nutmeg and Mace.
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Below you will find links to other pages dealing with the various Spices described on this site
The Spice Trade
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The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
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