Nutmeg & Mace – Two Spices in One

As we approach the holidays, one spice you probably use more at this time of the year is nutmeg. In this Cooking Tip, we will explore just what nutmeg is, how to use it and how it is related to mace.

This spice is native to what were called the Spice Islands of Indonesia. These islands are located northeast of Indonesia, between Celebes and New Guinea. Today, these islands are called the Moluccas. Most nutmeg comes from these islands along with the West Indies, but it is also grown in South Africa, Grenada and Sri Lanka.

In its natural stage, nutmeg is really two spices in one. The part we are most likely to recognize is the inner kernel surrounded by a shell. Wrapped around this shell is a reddish lacey covering, called mace. It grows on trees that can reach up to 75 feet high. As the fruit ripens, it splits open, revealing the red lacey covering. This will be stripped off, dried and sold and used as mace. The remaining shell-like part will be dried in the sun until the nutmeg kernel rattles in the shell. These are then broken open, and the nutmeg kernels are removed.

Both nutmeg and mace are warm spices, although mace has a more delicate flavor with citrus notes. I will discuss them separately.

Nutmeg

Form

• Nutmeg may be purchased whole or ground. Here is a link to a reputable source, Savory Spice. As I discuss in my Spices Cooking Tip, whole spices do have advantages over the ground variety. This is especially true with nutmeg, as ground nutmeg quickly loses its essential oils, resulting in a product that has lost its potency and flavor.
• Whole nutmeg can last indefinitely if stored properly. This means storing it in a tightly sealed jar or container in a cool, dark place. You must grate it before using. The most typical way to grate it is using a microplane. Only grate what you need. Freshly ground nutmeg will be stronger and more potent than the bottle of ground nutmeg. Because of this, you may want to use a bit less of the fresh than of the pre-ground and adjust as needed.

Uses

• Although Americans tend to use nutmeg more in baking, its use is not limited to sweet applications. It is more widely used in countries where it is grown. In the Caribbean, it is used in jerk seasoning as well as pastries and other desserts. In Indonesia, it is a component of curries and savory sauces. It is used in lamb dishes in Africa and the Middle East. It is also a common seasoning added to béchamel sauce. It works well with potatoes, squash, pork and lamb as well as cooked spinach and soft, tangy cheeses. On the sweet side, it is often added to baked or stewed fruit, custards and eggnog.
• Both nutmeg and mace are also commonly found in spice blends such as pumpkin pie spice, quatre épices, ras el hanout and garam masala.
• When using nutmeg, do so in moderation. Most dishes only require a small amount. Using too much can result in an overwhelming and bitter flavor. It is better suited to providing a background note.
• In excess, nutmeg can be toxic. Experts say it only takes two to three teaspoons of this spice to make a toxic dose. A 10-year study done by the Illinois Poison Center listed the following as the most common effects among 30 cases of nutmeg toxicity.

• Hallucinations
• Drowsiness
• Dizziness
• Dry mouth
• Confusion
• Seizure (in two cases.

Substitutes

• Nutmeg is very easily found in supermarkets, but if you are looking for a substitute, you may consider the following.
• Mace – this is probably the best substitute.
• Others that some recommend include garam masala, pumpkin pie spice, cinnamon, allspice, ginger, or ground cloves. As all of these alternatives tend to have more intense flavor profiles, use them sparingly when substituting.

Mace

Form

• Mace is found in “blades”, which can be ground in a spice blender. It will be more difficult to find in stores, but it can be purchased online.
• Just as with nutmeg, pre-ground mace loses its delicate notes quickly.

Uses

• Most say that mace is lighter, subtler and sweeter than nutmeg. Serious Eats describes it as a “cross between nutmeg and coriander tinged with citrus and cinnamon.”
• Mace is often used in savory dishes such as sauces, stocks, sausages, chutney and meat pies. It is also nice when nutmeg would be too heavy. For example, white fish, chicken, light dairy, pork, cookies, cream soups and fruit.
• Some recommend toasting mace before using it, especially in Indian dishes.

Substitutes

• The best substitute would be nutmeg. Experts differ on how the substitution should be done. Some recommend using equal amounts of nutmeg and mace. Most chefs would advise using only half as much nutmeg as mace. America’s Test Kitchen is a standout because it recommends using double the amount of nutmeg compared to mace.
• Other possible substitutes are similar to those for nutmeg, including allspice, cinnamon, ginger and pumpkin pie spice.

Is nutmeg or mace on your list of holiday spices? How about branching out and trying it in savory dishes? You just might be pleasantly surprised.