Description

Nutmeg is the inner seed and mace is the red, lacey stuff covering the outer casing of the seed.

Ground nutmeg is also included in a few spice blends such as pumpkin pie spice, ras el hanout, garam masala, and Jamaican jerk seasoning.

Grating the seed fresh will (unsurprisingly) produce a fresher taste. It’ll taste cleaner and be more fragrant and pungent than pre-ground, store-bought nutmeg.

If using it whole, you’ll need a micro plane or a specific nutmeg grater.

Try adding nutmeg to vegetable gratin, an alfredo, mashed potatoes, curry, or Bolognese. Dust it over sweet potatoes, add it to a chicken rub.

All sorts of pies, custard tarts, biscuits, and cakes call for the use of this beautiful spice. Even if it isn’t in the recipe, you can add a bit to any dish that calls for cinnamon alongside it.

Storage: Store in an airtight container in a cool, dry spot away from direct sunlight.