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All About Nutmeg & Mace
Myristica fragrans
Plant Family: Myristicaceae
Origin: Native to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia.

– Nutmeg is the seed, and Mace is the aril that covers it.
– Nutmeg grows inside a Drupe that splits open and reveals the Aril around the seed. The Aril is removed (mace) and them the seed is split open to reveal the actual nutmeg.
– Nutmeg is not a nut and does not pose a risk to people with nut allergies.

– Around the early 1600’s nutmeg became an expensive in demand spice in Europe and was the root of conflict that pitted the Portuguese and the Dutch (who controlled trade ) against the English and French who wanted to obtain fertile seeds for transplantation.
– Because of this the nutmeg trees and seeds were closely guarded and those sold whole were dipped in lime to prevent them from being planted elsewhere.

– Nutmeg and Mace are used everywhere in Savoury and sweet dishes. It’s sprinkled on veggies, put in haggis and pumpkin pie.

– Whole nuts are preferable to ground nutmeg, as flavour deteriorates quickly. Whole nuts will keep indefinitely and can be grated as required.

– Mace works especially well with milk dishes like custards and cream sauces.
– It enhances and accentuates other spices.

– Mashed potato and other root vegetables can be given an incredible lift with nutmeg.

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Livia

The author Livia

Crossfitter, Blogger, World's Pickiest Vegetarian, Ninja in Training, Vampire Slayer. Blue is my favourite color. It's also the only color.

2 Comments

  1. Thanks for watching. If you liked it – subscribe, give us a thumbs up, comment, and check out our channel for more great recipes! Even if you didn't like it – subscribe so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^More info in the section below the video.^^^^

  2. I love Nutmeg!… In my food…Hey, do an 'All About' segment on ginger. Another sweet or savory spice. Thanks! Still enjoying your videos!

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