|
November 2005
A Matter of Taste - Nutmeg
Myristica Fragrans, the nutmeg tree, is the source of two spices that are often featured in fall and winter dishes: nutmeg and mace. Holiday eggnog would not be complete without a grating of fresh nutmeg and mace is an important constituent of pumpkin pie spice, as well as the natural flavor partner of the winter pears.
 The tree originated in Indonesia and its fruit was so valuable that its early history is filled with war, murder and slavery. When the tree was brought to the Caribbean after World War II, it flourished and the price brought the spice into more widespread use. Today nutmeg is part of the secret formula of Coca Cola and mace is found in most hotdogs.
The fruit of the nutmeg tree is yellow and red with green markings and about the size of an apricot. When the fleshy outer covering is removed (It’s candied or pickled for a snack in Malaysia.) the seed inside is covered with the reddish-orange “fingers” of mace, commonly referred to as blades. The mace is removed and generally ground. The seed is left to dry until the nut inside starts to rattle; it is then shelled to reveal the nutmeg.
I could find no references to medicinal uses for these “spice twins.” In fact, nutmeg is an hallucinogen and eating a whole nutmeg can be toxic.
The flavor of the two spices is similar, yet subtly different. Since flavors cannot be described I suggest that you conduct a taste test. The perfect taste comparison would be a simple egg custard. This sounds like the perfect project for a chilly fall day. If you don’t have a favorite custard recipe, check any basic cookbook. Avoid recipes that have flour in them and look for a ratio of 1 egg to ½ to ¾ cups of milk; use whole milk or 2% for best results. Add a grating of fresh nutmeg or sprinkle of mace as you put the custard in the oven; the fragrance will make your day.
Note: Whole nutmegs and ground nutmeg and mace are available from Burrows Bay Herbs and Spices on our Herbs & Spices page.
|
