| NutMug NutMace History reveals the use of nutmeg in the first century AD. Nutmeg is
the hard kernel of the seed of an evergreen tree, native to Moluccas. Mace is the lacy
growth known as the aril, surrounds the seed. Nutmeg had long been used in India, unknown
to ancient civilization of the west.
The spice became popular in the kitchen when the Portuguese developed trade in Spice
Island, in 16th century. Nutmeg became important as medicine and spice and by the 18th
century, people carried nutmeg as a personal belonging.
Cultivation of this species is only possible in warm humid climates with temperatures not
less than 55oF. Today this spice is cultivated in Indonesia, Sri Lanka, India, West Indies
and Brazil.
These spices are similar in aroma and taste, but mace is more refined. These are used in
both savory and sweet dishes. Nutmeg has a warm flavor and affinity for rich foods. In
Italy, it is used for filling pastas. In India these are used mainly in Moghul dishes.
Arabs add it to Mutton and Lamb. Europeans use it extensively in sweet and savory dishes.
Dutch recipes include nutmeg as a seasoning agent. In Indonesia, flesh of the fruit is
used to make sweet meat.
Medicinal Value:
It is used to relieve bronchial disorders, rheumatism and flatulence as treatment for
digestive, liver and skin complaints. It is also used in perfumery, soaps and shampoos.
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