Nutmeg is a popular spice used in both sweet and savory dishes that comes from the seed of the nutmeg tree (Myristica fragrans). While whole nutmeg can be grated fresh, the spice is more commonly sold and used ground. Nutmeg has a warm, nutty, slightly sweet flavor that works well in desserts, curries, vegetables, eggs, cheese dishes, and more. But nutmeg actually has an interesting backstory and another flavorful spice connected to it. Let’s explore the history and uses of nutmeg, and learn about the other spice derived from it.
Where Does Nutmeg Come From?
Nutmeg trees are evergreens native to the Banda Islands in Indonesia. The trees can grow over 65 feet tall and live for over 100 years. Nutmeg comes from the seed inside the fruit of the tree. The seeds are dried for several months, which causes them to shrink and split open revealing the nutmeg seed inside which is then dried further. Whole nutmeg will last for many years if stored properly in an airtight container out of sunlight.
Nutmeg was extremely valuable as a spice in medieval times, and wars were fought over control of the Banda Islands by the Dutch and British. Nutmeg was even believed to ward off the plague, though this has been disproven. While Indonesia remains the world’s largest producer of nutmeg today, it’s also grown in Grenada in the Caribbean which produces about 20% of the world’s nutmeg.
What Does Nutmeg Taste Like?
Nutmeg has a sweet, warming flavor with notes of cinnamon and clove. The intensity of the flavor can vary slightly depending on where the nutmeg is grown. It brings a subtle sweetness without being overpowering. Freshly grated nutmeg and ground nutmeg do taste slightly different, with the fresh having a more robust flavor.
A little nutmeg goes a long way since it has such a strong unique taste. Too much nutmeg can easily overwhelm a dish. Nutmeg is often used in baked goods, mixed into cream sauces and cheeses, added to custards, sprinkled on coffee drinks, and blended into smoothies and shakes.
The History and Uses of Mace
Surrounding the nutmeg seed is a delicate lacy covering called an aril. This red web-like aril is removed from the seed, dried and ground down into the spice known as mace. Mace has a similar flavor to nutmeg but is slightly sweeter and not quite as strong. It imparts a bright yellow-orange hue when used in dishes.
Mace has been used as a flavoring since ancient times in locations where nutmeg grew naturally. References to mace appear in ancient Indian and Arabic texts. In medieval Europe, mace was considered a status symbol and used to show off wealth at banquets. Mace fell out of favor as nutmeg became more popular into the 16th and 17th centuries.
Today, mace sees more limited use and can be difficult to find grounded outside specialty spice stores. Mace works wonderfully when added to milk-based sauces and potatoes, sweet baked goods, sweets like custards and puddings, and even in meat rubs and stews. A small amount of mace can substitute for nutmeg in any recipe.
Nutmeg Around the World
Various cuisines around the world make use of nutmeg’s warm, slightly sweet flavor. Here are some examples of signature dishes that showcase this spice:
Europe
- In Italy, nutmeg flavors alfredo sauce, béchamel sauce, and Bolognese meat sauce
- In Greece, nutmeg is used in béchamel sauce for pastitsio and moussaka
- In France, nutmeg seasons creamy sauces, soufflés, custards, potatoes, and onions
- In Germany, nutmeg goes into sausages, cabbage dishes, and spice cakes
- In the Netherlands, nutmeg is iconic in warm frikandel sausage sandwiches
Asia
- In India, nutmeg pops up in curries, garam masala, kormas, and rice puddings
- In Indonesia, nutmeg flavors rendang curry, soto soup, and nasi goreng fried rice
- In Malaysia, nutmeg seasons creamy curry laksas and chicken stews
- In Japan, nutmeg subtly scents white sauces, custards, and sweets
Middle East
- In Morocco, nutmeg adds depth to tagines and bastila pies
- In Lebanon, nutmeg seasons the national dish kibbeh
- In Turkey, nutmeg complements flaky börek pastries
- In Iran, nutmeg accents polows, meatballs, and dumplings
Nutrition Facts and Health Benefits
Nutmeg is an excellent source of key nutrients:
| Nutrient | Per 1 tablespoon (6g) ground nutmeg |
|---|---|
| Calories | 36 |
| Fat | 3g |
| Carbs | 4g |
| Fiber | 2g |
| Protein | 1g |
| Manganese | 26% DV |
| Copper | 17% DV |
| Magnesium | 14% DV |
Nutmeg contains antioxidants, vitamin C, vitamin A, and vitamin B6. It has demonstrated antibacterial, anti-inflammatory and pain relieving properties in research studies.
Nutmeg may help reduce inflammation, improve immunity, enhance mood, relieve pain, support oral health, stabilize blood sugar, and promote digestion. Consume nutmeg in moderation, as in high amounts it can be toxic for some individuals.
Purchasing and Storing Nutmeg
When buying nutmeg, look for whole seeds that feel heavy for their size. Avoid nutmeg with wormholes or cracks. Ground nutmeg loses flavor more quickly than whole, so opt for grinding your own with a grater or spice grinder. Store nutmeg in an airtight container in a cool, dry place away from sunlight for up to 1-2 years.
Signs that nutmeg has gone bad are a loss of aroma, change in texture, visible mold, or rancid smell. Discard old nutmeg and do not consume it.
Conclusion
Nutmeg is a beloved baking spice that comes from a tropical evergreen tree. It has a complex warm, sweet flavor that enhances both sweet and savory recipes. The lacy red covering around the nutmeg seed is the source of the similarly-flavored spice mace. While the two spices can be used interchangeably, mace is sweeter and more delicate.
Nutmeg has been prized globally throughout history, and many classic dishes incorporate this spice. Beyond adding flavor, nutmeg provides an array of nutrients and potential health benefits. Next time you need to add interest to a smoothie, sauce, soup, or vegetable dish, consider reaching for nutmeg or mace to take the flavor up a notch.