Nutmeg and Mace

Here are some of the nutmegs that I brought back from Grenada. Notice the lacy red outer coating? Well, that's mace, a very different and fragrant spice.

At the spice market in Grenanda:

Here they are in my kitchen:

Fortunately for Grenada today, nutmeg is an important commodity. Here's a little history about nutmeg and the other spice that the tree produces, mace.

Many centuries ago, the precious nutmeg was often carried in fancy containers of silver or wood, having a little grater attached, so the spice could always be on hand. Nutmeg is one of the oldest spices known. In the first century A.D., the Roman writer Pliny described a tree bearing a nut having two separate flavors. Nutmeg is one flavor and mace is the other, made from grinding the lacy outer covering surrounding the nutmeg. The nutmeg tree is an evergreen native to the Moluccas, or Spice Islands, near Indonesia. Quite interestingly, the Dutch East Indies Company controlled nutmeg production for hundreds of years and coveted this spice so much that even the location of the Spice Islands was kept a secret.

Nutmeg has a warm flavor that naturally complements cream sauces and cheese dishes. It tastes wonderful on fruit, vegetables, in custards, barbecue sauces, and on top of cappuccino. When using nutmeg, try to add it toward the end of cooking, as heat greatly diminishes its flavor. And to fully appreciate the appeal of nutmeg, always grind it fresh. Don't be lazy—you can get a half a teaspoon of fabulous, fragrant nutmeg in just a few seconds using a small handheld grater. Just sniff it; you'll see.

Comments

[PAULINE MUCCIACCIO]

Hi Martha,
Thanks for the pictures & history of the nutmeg.
What interesting outer shells they have!
Pauline Mucciaccio

[Kathy]

Martha,
Those mace-covered shells of nutmeg are interesting---and beautiful in your photographs.
I started using freshly ground nutmeg after I traveled to Thailand and found some from Indonesia in a wonderful market. It makes such a difference to grind it fresh. The flavor and aroma are, as you say, fabulous.
Kathy

[Trish]

It was just the other day when I happened to learn about nutmeg and mace from looking at your starter list of spices and herbs, which of course included mace and nutmeg. You referred to the outer coating or mace as "mace blades" and suggested using it in creamed spinach and apple pie after crushing or grinding it. Your fine pictures say so much more though; I think I will call them two-for-one nuts, (mace and nutmeg) although they look like cherry covered chocolates. Now about those spiny lobsters; how did Pierre prepare them? Trish

[Margie]

The pictures are great. Learning the history of foods is quite fascinating and with pictures in color just that much more intriguing. Knowledge of food shall always be important. Thank you again.

[Sandi Henderson]

Ok, here's the thing, I have never been able to find a whole nutmeg anywhere! Suggestions?

Sandi

[Grace]

I have never seen nutmeg right out of it's shell like this. how wonderful and interesting it looks. I've been using whole nutmeg for about 4 years now. It really does make a difference. Do you ever use the mace as strands like you do with saffron or must it be ground? Thanks for showing us this interesting spice.

Grace

[Jan Erickson]

Hi Martha, What a facinating blog! I have never seen a complete nutmeg before. I imagine you could buy them in specialty spice shops or possibly a natural food center. I found packages of nutmegs in upscale grocery stores like QFC in my area. Now I need to find the beautiful nutmegs in your gorgeous pictures. Thanks again for sharing. Jan

[Dan]

Very informative! Thank you Martha!

Dan F.

[Jeanne Z from Shelton, Ct.]

I think it's quite interesting at how much you like nutmeg in many dishes, but particularly curious as to why you haven't mentioned that Connecticut is also referred to as 'The Nutmeg State' in addition to being 'The Constitution State'. Here's the history of this;

"The sobriquet, the Nutmeg State, is applied to Connecticut because its early inhabitants had the reputation of being so ingenious and shrewd that they were able to make and sell wooden nutmegs. Sam Slick (Judge Halliburton) seems to be the originator of this story. Some claim that wooden nutmegs were actually sold, but they do not give either the time or the place."

Yankee peddlers from Connecticut sold nutmegs, and an alternative story is that:

"Unknowing buyers may have failed to grate nutmegs, thinking they had to be cracked like a walnut. Nutmegs are wood, and bounce when struck. If southern customers did not grate them, they may very well have accused the Yankees of selling useless "wooden" nutmegs, unaware that they wear down to a pungent powder to season pies and breads." Elizabeth Abbe, Librarian, the Connecticut Historical Society; Connecticut Magazine, April 1980.

I hope you enjoy this information about 'The Nutmeg State'.

Regards
Jeanne Z

[Beki]

Those are such beautiful pictures!!

[Georgia from Alabama]

So glad to learn a little history of nutmeg & mace. I have been grating my own nutmeg for years and using it in all sorts of dishes. I have a great pound cake recipe (Bishop's Cake) which uses only butter, sugar, flour, eggs & mace. Is it possible to get mace in form that one could grind it fresh just before using it?

[Barbara]

Dear Martha,
I enjoyed your show today, which promted me to read your blog on nutmeg.
I have used nuteg ever since I can remember, about 30 years ago I found a little bottle of who nutmeg with a little grater to use with them. I used it for years.

[Linda Casale]

Dear Martha, Loved your special on nutmeg & mace. I just got back from a cruise and bought both in Tortola,British Virgin Islands. I never knew mace was the outside the nutmeg,thanks. Thanks for the many uses of nutmeg. Love the show. Linda

[Tammy]

I was wondering if you grate only the outermost part of the nutmeg (like zesting a lemon) or if you can grate until it is too small to grate?

[maria]

Hi Martha,
I love fresh nutmeg. You can grate it on a ceramic ginger grater or even on a small-holed cheese grater.
Nutmeg can be found in Sicilian cooking also. It complements spinach well. I always use just a little in spinach quiche or spinach lasagna filling. The whole nutmegs keep a long in a tightly closed bottle.
Maria in New Rochelle

[jessica]

love how the nutmeg looks covered in mace

come visit my craft blog sometime :)

[Alcea Alba]

Martha, I was lucky enough to be the recipient of a bag of whole nutmegs, with their mace filaments intact, purchased in India and gifted to me by a former colleague. That was probably one of my favorite gifts I've ever received. I'd love to purchase a Georgian silver nutmeg grater one day. There are many interesting shapes available. Such fascinating little things! I would advise fellow nutmeg fans to purchase their spices at Indian markets, if there are any situated in their locality. These markets are always the best places to buy spices in bulk. Just last week, I purchased a great quantity of fragrant black peppercorns for just $5. Many thanks for sharing your beautiful photos.

[anne]

I wanted to show you my Martha Stewart tribute. You are an inspiration to us all!
http://www.flickr.com/photos/annieoakleaves/2107153425/

[Heidi Reimer-Epp]

This is so cool. I was fascinated by the nutmeg surrounded by the lacy mace coating. I had no idea where the two spices came from; I just ignorantly grab a bottle from my spice rack as needed. It's great to actually understand where our food comes from, and this blog gave me a little bit of insight this evening. Thanks!

[Jennifer Meyer]

Hi Martha,
I watch your show today and heard you mention your Blog. Wanted to pay you a visit and read the story on nutmeg. I have never seen nutmeg like this... LOVE the interesting story behind this wonderful spice.

So glad to hear you Blog, this is my first time here... I am adding you to my wonderful Blog roll so I can visit more often.

I watch your show everyday and and LOVE everything you create. You are so creative and a huge inspiration to me and my life. Thank you for that!

Sincerely,
Jennifer :)

[Della L-San Diego]

What does mace taste like? I've never heard of it before. I'd like to know what kind of recipes to use it in. I did try nutmeg in my home made mac & cheese instead of mustard and it was wonderful!

[alexa elsorady]

Dear Martha,
I have been enjoying your show & maggies for several yrs. This blog about mace & nutmeg is VERY nice! I want to thank you for providing such intelligent & informative background on all the subjects you cover, as well as doing such good demonstrations of everything! (I was a high school teacher for over 35 yrs., giving me some cache as a judge of such things. It isn't easy to inform, entertain & keep one's wits together at the same time.) I also want to thank you for helping inspire me as I recovered two yrs. ago from breast cancer surgery, radiation & chemotherapy about all the "good things" I wanted to do after I recovered! Keep up the great shows in 2008! I am looking forward to them. Sincerely, Alexa

[Lisa Mainord]

Hi Martha,

This blog was quite sentimenal to me because my husband went to medical school in Grenada in 2001.Did you have a chance to see the University? The campus lies on the penisula. The site is amazing! It was an unbelieveable experience to live there for 2 years. As you know it is full of beauty, culture, and history. I came to love and appreciate the people there. I too went to 'The Market' for fresh fruits, vegetables, and also purchased some nutmeg. I took several tours with some friends around the island and saw the nutmeg trees and gathered as many as I could from the ground. There was so much to do for our family and most things were free or very reasonable for us to do. I'm glad you visited Grenada.
p.s. we also lived on the island of St. Vincent for 4 months. Also, a wonderful place.

[Janet]

MArtha, I love reading your blog. I have always been a follower of yours and have been called the Martha Stewart of Charleston. I love just about all the topics on your show and tape them everyday. I'm going to have to install more memory on my DDR to record all of them. I think it would be great if you put together a boxed set of DVD's of your favorite shows. I will definately want one! Thanks for all that you do in making your show the BEST on Television!

Warm Regards Janet

[Cosmos]

I was born in Grenada but now resides in the US. I am very pleased that you like nutmeg. Indeed, it it a wonderful flavor. I hope that you had an opportunity to sample nutmeg syrup which is made from the pericap of the fruit. It is great with pan cakes, fruit salad, rum punch or any recipe requiring a syrup.

[Dawn]

I did not know that nutmeg and mace were from the same plant. I am allergic to nutmeg and I noticed years ago that mace always gave me a terrible headache. Now I know why. Thanks for the enlighting article.

[Victoria]

I couldn't figure out how to e-mail you so I thought I would try it here. You and your friend Gael Towey have beautiful skin and I enjoyed her story on your show. What skin care products do the two of you use?

[Carla-Rae]

As a Grenadian, I am so very proud that Martha Stewart has discovered two of our main spices - nutmeg and mace - and has shared her discovery with the world.
Nutmeg is indeed a special product of Grenada, we have depended on it for decades, exporting tons and tons annually. 2004's Hurricane Ivan did much destruction to the nutmeg industry, but its reputation as a multi-purpose spice precedes it and nutmeg is still very much in demand. (Grenada's nutmeg export is second only to Indonesia's.)
Grenada, the Spice Island of the Caribbean, is also known for its cinnamon, vanilla, cloves, ginger, bayleaves, tanker beans.
To truly enjoy Grenada's spices, especially the nutmeg and mace, I invite everyone to visit us - the warmth and pep of our spices have definitely rubbed off on our people.

[Neville]

You can take Martha's Grenada Nutmeg expedition one step further and visit a Grenada Nutmeg Estate and Pool while in Grenada.

There you will not only see the Nutmeg and Mace as Martha showed us but you will see the actual nutmeg tree with the nutmeg pod. And take a tour of the Nutmeg Pool to see how the process goes
* from the separation from the pod,
* to the detachment of the surrounding mace,
* to the cracking of the shell,
* and eventual sorting of the nutmeg.

The lively town of Gouyave is a great place see this while enjoying great seafood and entertainment.

[jackie from Grenada]

Dear Martha
I have read the complete blog and remarks, but no one mentioned that the outside of the nutmeg (the yellow pod) exists. The nutmeg consists of the outer house the pod which is yellow which hold the encased nutmeg seed and mace. The pod when freshly picked is used to make nutmeg jams and jellies. Do try this one. It is just so delicious and your viewers will love it.

[CPA]

Hi Martha:

That is a beautiful picture and the history you provided of the nutmeg and mace is very interesting.

Just something extra: while on the tree a yellow pod is around the nut. It is also very fragrant and is used in Grenada to make Nutmeg Jam, Jelly and flavored Syrup. You should try it, I guarantee you'll like it :):)

Keep up the good work!
CPA

[sparklejen]

Dear Martha, This is the first time I have read a blog. It has been a very interesting experience and I have a few things I need to search out now. I have a "My Space" that I can add a blog to and now I have the courage to 'do it', if you know what I mean. I wont have anyone to help me but I know I can do it.
I have enjoyed yours very much and I have a lot more to read of it. But time is late and I do have to go to bed. I wish I didn't have to. I am a night person and the rest of the world are day people.I would like you to do a gig on that. I read all the answers to the nutmeg/mace and enjoyed the comments. I was going to tell you about my Aunt Jennie's pound cake she taught me to make with the mace flavoring that everyone loved. She gave me duck or goose eggs to use since they had them with their chickens and just 2 goose eggs equals 5 chicken eggs. She has since passed away in her 90's and I am almost 71. Married almost 54 years and Bruce and I had 7 sons and 1 girl. Now we have 17 grandchildren and 2 great grandsons. We have had a very interesting life. I am an artist and teacher mostly ceramics now but still paint anything if it sits still for a minute or two.My daughter and I crochet or knit for the Navy Marine Corp. relief society for the babies (all things we do is volunteer) I was nominated woman of the year in 2004 for Jacksonville, FL. But didn't get it. Still an honor for me.The same year I had cancer in my kidney and had to have it removed. With a big family I had to learn how to do all kinds of things and used to say I could make anything except shoes..so we all went bare footed. Bruce could fix just about anything and if he couldn't we didn't need it. Ha Ha. I would line the kids up and get the hair clippers and zoom crew cuts. Until they were teenagers. I had teen agers for 20 years, talk about fun.One day I will write a book, if I live long enough. Thanks Martha for being you. You lite the candle in my heart. Hugs Jennie

[Alison]

Oh what pretty little things. I love nutmeg and these look adorable with their little mace outfits.
love Alison x

[K D Smith]

Martha, I loved the info on nutmeg, I will be using in my cappuccino! I am looking for a Italian cream cheese cake to bake if I ever get to cook again, its been five years now, maybe I could talk my girls into making it for my 50th birthday in April, since it will be a few more years of surgery. I have 37 surgeries in the last 4 years and will have more soon, I had breast cancer, 2 surgeries turned into this nightmare of complications the super bug got me twice, but some how I still here and would love to have this cake. I live on ensure they are letting me eat once a day, something small now. So the cake sure would be good.

[jim]

i have just bought for the first time whole nutmeg.
what do i do with the shell? how is the shell removed.
or does the shell get ground with the meat. is the shell edible?
thanks

[Leonora]

Dear Martha, I am absolutely addicted to the cooking channel on our local tv servie here in SA and I watch your show regularly. I have subscribed to a many of the newsletter that you offer on your website, but cannot do anything as I keep on getting the message that I have not confirmed my subscription as yet. I cannot confirm as have not received the e-mail as yet. Would you be able to help? I have looked for the "contact us" tab on your site, could not find one, hence the mail on your personal blog. Also, is your magazine "Everyday Food" available in SA? I love your website! Regards. Leonora