Nutmeg is the dried seed of the tropical evergreen tree Myristica fragrans. It has a warm, sweet, woody aroma and is used grated or ground in both savoury and sweet cooking. Mace is the lacy covering, or aril, surrounding the same seed; it has a related but often more delicate flavour.
Nutmeg is used in béchamel, gratins, spinach, mashed potatoes, custards, cakes and spiced drinks. A small quantity is usually sufficient because its aroma is strong. Freshly grated nutmeg tends to be more aromatic than pre-ground spice.
Example: grate a little nutmeg into béchamel for lasagne or into a custard tart filling.
Chef’s tip: store whole nutmeg in a cool, dry place and grate it as needed.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
