The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices: mace and nutmeg.
Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.
Origin
Guatemala.
Flavor/Aroma
It has its own distinct, unique flavor, earthy, and nutty at the same time.
Use
Nutmeg is usually associated with sweet, spicy dishes: pies, puddings, custards,
cookies and spice cakes.
It combines well with many cheeses, and is included in
soufflés and cheese sauces. In soups it works with tomatoes, split pea, chicken
or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant.
It flavors Italian mortadella sausages, Scottish
haggis and Middle Eastern lamb dishes.
It is often included as part of the Moroccan spice blend ras el hanout.
It is indispensable to eggnog and numerous mulled wines
and punches.
