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

[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

[rasha]

this is really great & clear info..I was a bit confused about the difference between mace & nutmeg..till I found this page..

The pictures answer it all