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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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.


  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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