Nutmeg & Mace
Nutmeg is the seed or ground spice of several species of the genus Myristica. The lacy membrane that surrounds the seed, once removed and dried, is mace. The earliest evidence of use of nutmeg comes in the form of 3,500 year old potsherd residues from the island of Pulau Ai, one of the Banda Islands in eastern Indonesia. Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour.
The essential oil obtained by steam distillation of ground nutmeg is used in the perfumery and pharmaceutical industries. In Indonesian cuisine, nutmeg is used in variants of soto, konro, oxtail soup, sup iga , bakso, and sup kambing. In Indian cuisine, nutmeg is used in many sweet, as well as savoury, dishes. In Kerala Malabar region, grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavour. The pericarp is used to make jam, to make a fragrant candy. In Kerala Malabar region of India, it is used for juice, pickles and chutney.