Mace vs. Nutmeg

There are many fragrant spices available from the Myristica fragrans tree. The nutmeg seed has a reddish-orange aril (seed covering) that covers it until it's ready to cook. After being taken out, flattened, and dried, this is turned into mace spice, a spice with a taste akin to nutmeg but often characterized as being stronger and more intense, like that of cinnamon or black pepper. It may be purchased whole or ground, much like nutmeg.

Although mace is not as widely used or as readily available as nutmeg, it may be substituted for nutmeg in most recipes; simply use half the quantity specified since mace has a stronger taste.

Comparing Ground and Whole Nutmeg

Nutmeg spice, whether whole or ground, has a toasty, nutty, and somewhat sweet flavor. It has understated citrus overtones and is evocative of clove and tobacco. Like other spices, the greatest and most powerful taste comes from buying the seeds whole and grating them fresh for the dish. To achieve this, you'll need a pepper mill, nutmeg rasp, or fine grater.

Grate entire nutmeg by holding the seed firmly and rubbing it over a rasp or grater, just as you would parsley or lemon zest.

How Does Nutmeg Taste?

Warm and somewhat nutty, sweet, and woodsy, nutmeg is a spice. It is normally best used in modest doses, usually no more than one teaspoon, due to its strong scent. A food, beverage, or baked treat may taste soapy or harsh if you add too much nutmeg.

How to Keep Things

Ground or whole nutmeg should be kept in an airtight container, out of the direct light and heat, in your pantry, cupboard, or spice drawer, just as you would other spices. When kept properly, intact nutmeg seeds may survive up to four years longer than powdered nutmeg.

Although ground nutmeg may lose its taste and efficacy much before this, it can last up to two years. Labeling your spices with the date is great practice since it makes it simple to go through and replace any outdated ones.