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November Spice Club: Nutmeg & Mace

  • Caroline Shaltz Toplanaj
  • Nov 1
  • 2 min read

RHPL Spice Club logo, a stylized star anise and cinnamon stick surrounding a mortar.

Fall is finally here, which means it's time to pull the warming spices off the spice rack! I initially chose nutmeg as November’s spice, but as I searched the internet for recipes, I kept seeing references to mace. I had never baked with mace and was curious to see how it compared to its better-known cousin. What better way to compare them than side-by-side?!


Background 

Both nutmeg and mace come from the fragrant nutmeg tree (Myristica fragrans), an evergreen tree native to the Maluku Islands in Indonesia. The tree grows in tropical areas and has been cultivated in South Asia, Southeast Asia, East Asia, the Caribbean, and South America.


Nutmeg comes from the seed of the fragrant nutmeg tree. The seeds are dried over a period of 15 - 30 weeks and then ground. It has a warm, slightly sweet taste and is especially prevalent during the holiday season, when it can be found in puddings, baked goods, sauces, meat dishes, and eggnog. It also makes a wonderful addition to potatoes and vegetables. Apple pie, pumpkin pie, and gingerbread usually contain nutmeg. 


Mace comes from the red seed covering, or aril, of the nutmeg tree. The coverings are removed, flattened, dried for 2 weeks, and ground. Mace tastes similar to nutmeg, but has a more delicate flavor. Common uses of mace include baked goods, meats, fish, vegetables, and pickling.


Side-by-side images of nutmeg in various stages of growth. Far left, two golf-ball sized light green fruits hang from a tree. Center, a cup open ripe nutmeg fruit, yellow on the outside, with a red seed covering in the center. Far right, the dried out nutmeg seed.

Fun Fact: Arils are outgrowths that completely cover a seed. The white fruit of the lychee is actually an aril!


NUTMEG RECIPES

An image of homemade egg nog, a beige drink in a glass, fluted mug, topped with whipped cream, shaved nutmeg, and a cinnamon stick

Homemade Eggnog is easier to make than you think! The true origin of eggnog is debated, but it is generally believed to have originated in the UK during or before the medieval period. The word nog first appeared in 1693 and may be a reference to a noggin, or wooden mug. Eggnog can be served hot or cold, with or without alcohol. I was surprised to learn you can even mix it into coffee or tea! I made this recipe without alcohol, and it was a big hit.


Ponche de crema is an eggnog-like drink popular in the Dominican Republic, Trinidad, and Venezuela during the holidays.


Armenian Nutmeg Cake is a classic Armenian recipe that combines brown sugar, nuts, cinnamon, and nutmeg together in a deliciously spicy cake.


Lapis paloro is a beef dish from the Maluku Islands, the home of nutmeg and mace. Fried beef is topped with a rich sauce containing coriander, nutmeg, garlic, ginger, and cumin.  


MACE RECIPE

Veggie Wellington is a fun take on a classic dish. The origins of beef Wellington are debated, with both France and England claiming ownership.



Today’s blog post was written by Caroline Shaltz Toplanaj, librarian at RHPL.

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