Nutmeg
The nutmegs Myristica is a genus of evergreen trees that are native to Southeast Asia and Australasia. Both nutmeg and mace are derived from this same fruit. Nutmeg is the seed of the tree while mace is the dried reddish covering of the seed. Several other commercial products are produced from these same trees including essential oils, extracted oleoresins, and nutmeg butter.
The pericarp, or fruit/pod is used in Grenada to make a jam that is called Morne Delice. In Indonesia, the fruit is finely sliced, then cooked and crystallized to make manisan pala, a fragrant candy.
Though nutmeg and mace have similar taste qualities, but while nutmeg is slightly sweet, mace is more delicate in flavor. Nutmeg is often added as a flavorsome addition to cheese sauces and is best if you grate it fresh using a nutmeg grater.
Powdered nutmeg is used in almost all Indian cuisine sweet dishes. In small quantities, it may also be used in garam masaala. The spice is called Jaiphal in most parts of India. In the Middle East, nutmeg powder is added as a spice for savory dishes. In Arabic, nutmeg is known as Jawz at-Tiyb. In European cuisines, both nutmeg and mace are used in potato dishes, processed meat products, soups, sauces, and baked goods. Japanese curry powder lists nutmeg as one of the ingredients. Mulled cider, mulled wine, and eggnog also include nutmeg as a traditional ingredient.
The process of steam distillation is used to obtain the essential oil from ground nutmeg, which is used primarily in the perfume and pharmaceutical industries. The oil is either colorless or light yellow and has the aroma and taste of nutmeg. It is also used as a natural food flavoring in baked good, syrups such as Coca Cola, beverages, sweets, and other products that require the use of nutmeg. This essential oil replaces ground nutmeg because it does not leave particles in the food.
