Description :
The brilliant red, lacy, net-like membrane covering in the nutmeg, is the spice called mace. It's a warming spice. Nutmeg has a piney, sweet-bitter taste. The flavor of mace is similar, but more delicate.
Uptill the 18th century, the world's only source of nutmeg was Indonesia. The British introduced the spice into India towards the end of the 19th century, though the spice finds mention in Indian Vedic literature.
In India, Kerala and Karnataka are main producers.
Scientific Names :
Botanical name
Family name
Commercial part
Myristica Fragans
Myristica Ceae
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Usage :
Nutmeg is used sparingly in Indian cooking. Always used in powdered form, it is normally added during the cooking process, and is not fried along with the main spices. Mace is a favourite condiment among Muslim cooks, and is used in 'Kormas'.
