Culinary Uses of Nutmeg
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Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20–30 mm long and 15–18 mm wide, and weighing between 5 and 10 grams dried, while mace is the dried “lacy” reddish covering or arillus of the seed.
Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light-coloured dishes for the bright orange, saffron-like colour it imparts. Nutmeg is a flavorsome addition to cheese sauces and is best grated fresh (see nutmeg grater).
In Indian cuisine, nutmeg powder is used almost exclusively in sweet dishes. It is known as Jaiphal in most parts of India. It may also used in small quantities in garam masaala.
In the Middle Eastern cuisine, nutmeg powder is often used as a spice for savoury dishes. In Arabic, nutmeg is called Jawz at-Tiyb.
In other European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces and baked goods.
Japanese varieties of curry powder include nutmeg as an ingredient.
Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.
