Spice
Nutmeg
Nutmeg is the seed of Myristica fragrans; mace is its lacy red aril—both warm, sweet-spicy seasonings from the same fruit. Grated whole nutmeg outperforms pre-ground for custards, béchamel, spice blends, and baked goods. Indonesian and Caribbean origins dominate trade. Use sparingly; the flavour is potent.
Also known as: Pala, Nutmeg, Jaiphal
Explore further
Breeds, cuts & preparations
Variety
Banda NutmegGrenadian NutmegIndonesian NutmegMyristica fragransPapua NutmegPenang Nutmeg
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticDelicateNuttyPungentSpicySweetWarmWoody
History
ID
Nutmeg trees were endemic to the Banda Islands and traded across Asian maritime routes.
NL
Dutch control of the Bandas made nutmeg one of the most contested colonial spices.
Plantings outside Indonesia broke the monopoly and spread nutmeg globally.
Grenada and Indonesia became leading commercial nutmeg and mace exporters.