The tree can reach a height of 60 ft (20 m) and has leathery, somewhat aromatic leaves that grow to about 6 in (15 cm) long.
Nutmeg is the dried kernel of the seed and mace is dried aril sounding the seeds. The seed of nutmeg is firm, fleshy, whitish, traversed by reddish brown veins, abounding in oil. The ripe fruits crack open revealing a little of the dark seed and the red mace covering it. The fruit is then plucked to harvest the seed and mace. The mace has to be pulled out carefully so that it retains its flower shape.
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.
Nutmeg is often used in rich foods and sauces (for example, in eggnog and custard), and baked goods. Mace has a similar flavor to nutmeg, but is much more subtle, and is used in baked goods, sauces, soups, and meat dishes. Certain cuisines, such as Moroccan and Indian cuisines, feature nutmeg in their dishes. It’s also sometimes used in beverages, like cider.
Nutmeg fruit - Myristica fragrans
