Well Known for its strongly aromatic Scent, warm, fresh, and nutty flavor, nutmeg comes from fruit of nutmeg tree. It is an essential ingredient in Nepali Garam Masala mixture. Ground nutmeg is frequently used to season strong-flavored meat like game, venison, and organ meats. Nutmeg should be used in moderation, a small pinch is generally sufficient to flavor a moderate-size dish.
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| Whole Nutmeg - oval shape, light brown and slightly wrinkled exterior. It is suggested to purchase whole nutmeg and grind it as needed, because its flavor deteriorates and looses its potency soon after grinding. Whole nutmeg keeps indefinitely if they are stored in an airtight container. |
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| Mace (javitri) is the outer lacy covering that surrounds the hard nutmeg seeds. Both spices have delicate flavor. It is available whole (above picture) or in grounded form. |
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| Using nutmeg grater and (to the right) finely ground mace. |
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| Close-up picture |
A Tale of Two Spices: Nutmeg and Mace
Did you recognize that nutmeg and mace are actually siblings? These two are from the same fruit of the nutmeg Myristica frangrans. The nutmeg is that the oval-shaped pit, which is that the fruit, and mace is that the brilliant red webbing that surrounds the shell of Hell . The mace is removed, dried then ground into a rough powder that turns a reddish color. The nutmeg can either be dried and left whole and packaged for grating, or dried and grated fresh.
The taste between nutmeg and mace is slightly different with mace being more pungent and spicier, almost just like the mixture of cinnamon and pepper. And nutmeg are often described as less intense than its sibling with a sweetness almost like cinnamon but more piquant. Both spices actually include variety of the same oils that flavor pepper and cloves. albeit they have similar uses in recipes they're both rarely used together. I find that nutmeg does have a sweeter more delicate flavor and fragrance than mace. But you decide which one you prefer?
Nutmeg it's often utilized in baking recipes for cakes, cookies, and in savory dishes like soups and stews, sausages, meats, soups, fruits and preserves. And lets not ditch the favored holiday beverage of eggnog which just wouldn't taste the same without a sprinkle of nutmeg.
In terms of using nutmeg with other spices, it works well with allspice, cardamom, cinnamon, cloves, coriander, cranberries, cumin, ginger, pepper, sugar, thyme, and vanilla. you'll use nutmeg in savory dishes like asparagus, beans, cabbage, eggs, fish, lamb, onion, carrots, pumpkin, potatoes, sausage, seafood chowders, veal, and yams, also as coffee drinks.
Mace is primarily utilized in baking and has long been the dominant flavor in doughnuts. it's often utilized in cakes, cookies, and in savory dishes a touch like its sibling, nutmeg. Mace Combines well with allspice, cinnamon, cloves, cranberries, cumin, ginger, sugar, and vanilla and tastes great in eggs, pumpkin, yams, potatoes, sausage, veal, and stuffings.
Celebrate the taste of fall spices with nutmeg and mace and inspect experimenting with either one. Let me know which one you most prefer - quite kind of a test of flavors. it is often interesting to seek out out about which spices people wish to use in their own recipes.
For best nutmeg flavor, purchase whole nutmegs and grate them by using the tiniest grater holes just before adding them to your recipe. a whole nutmeg yields a minimum of two to three teaspoons of grated spice, and thus the simplest flavor of the nutmeg oil will soon evaporate, so use it quickly.
I'd wish to share this fabulous recipe for creating Sweet Potato Muffins using nutmeg. I hope you'll enjoy this delicious treat!
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