The nutmeg tree is indigenous to the Banda islands in the Moluccas. The species of the genus Myristica are distributed from India and South-East Asia to North Australia and the Pacific Islands.
Nutmeg is the dried kernel of the seed and mace is dried aril sounding the seeds.
Nutmeg and the more delicacy flavored mace are aromatic staples of the western pastry tradition, but interestingly, they also intriguing notes to savory dishes.
Nutmeg’s characteristics aroma has a trace of heat while mace imparts something of its red coloring and is a bit sweeter and more intense.
Nowadays, in Indonesia, the fruit flesh is mixed with palm sugar and sun-dried to make a pleasant and nourishing sweet.
Besides nutmeg and mace, a number of other products are commercially important. Oleoresins, nutmeg butter and essential oils are also derived from Myristica fragrans and they find varied uses in the food, medicine and perfume industries.
Fruit of nutmeg
