Nutmeg and Mace (Myristica fragrans)

Photo by Gayla Trail  All Rights Reserved

This is what fresh nutmeg looks like when it has been removed from inside the larger pod. The fiery looking red sheath (technically called an ‘aril’) is mace, a spice in its own right. Mace tastes a lot like nutmeg, but stronger.

So pretty and fragrant. Isn’t it cool how the mace leaves an imprint of its growth on the nutmeg shell?

I took this photo of a giant bowl of nutmeg and mace at a party for someone who was visiting from the Caribbean (Here’s the part where I slip in a public apology for staying too late, acting the fool, and running at the mouth with possibly inappropriate stories). Guests were instructed to take a few pieces of the fresh spice home. I always buy my nutmeg whole and have purchased dried mace blades, but have never tried any so potent. The nutmeg still needs to be cracked from its shell before use!

What will I make first?

Gayla Trail
Gayla is a writer, photographer, and former graphic designer with a background in the Fine Arts, cultural criticism, and ecology. She is the author, photographer, and designer of best-selling books on gardening, cooking, and preserving.

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13 thoughts on “Nutmeg and Mace (Myristica fragrans)

  1. Thanks for posting a link to your recipe Karen. We were served this nutmeg sprinkled onto rum from St. Lucia the other night. Also a very deep, golden rum. The flavor combos make a lot of sense.

    However, my liver and kidneys would prefer I enjoy the nutmeg in some other way. I will say that nutmeg is my secret ingredient in a handful of deserts.

  2. Our mum always grated nutmeg lightly on fresh steamed green beans, with a tad of butter.

    It’s also an ingredient in my French-Canadian mother-in-law’s meat pie, tourtière (it’s possible to make it with TVP, too).

    Haven’t cooked with mace. The nuts are beautiful.

  3. I love nutmeg on seasoned pureed broccoli mixed into sour cream and parmesan … it freezes well too

    … my friends think you could never stay too long at a party, say anything too foolish nor inappropriate … not so sure they’d say the same about me tho’ mind you (heheh)

  4. Jennifer: That would be HILARIOUS. I could use that t-shirt… forewarning.

    Liane: I went to a party where everyone was instructed to take a few home. This pic is from the original bowl and is not how many I took home. Ha!

    Bre: That sounds good. And dang it I JUST JUST harvested and ate my first round of broccoli. Will have to wait.

    Helen: That also sounds good. Thanks for sharing!

  5. I use nutmeg on freshly cooked dark leafy greens, like spinach or chard. I also hear that it’s excellent with cabbage.

  6. My mom’s famous pound cake called for mace instead of nutmeg. It was her “secret” ingredient. I haven’t seen mention of this spice in soooooo long! Thanks for the memories!

  7. My mom’s famous pound cake called for mace instead of nutmeg. It was her “secret” ingredient. I haven’t seen mention of this spice in soooooo long! Thanks for the memories!

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