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- Origin
Up until 1602 Portuguese controlled import of nutmeg to Europe, but in XVII the Dutch managed to take over and keep the monopoly. In fact, it was not too difficult, because Banda Islands (small group of islands in East Indonesia) are so far and so isolated that it was not difficult for the colonizers to exterminate all native inhabitants who did not want to work.
Dutch monopoly allowed them to set the prices as they wished until in XVIII French managed to steal several nutmeg trees and plant then on Mauritius. Later Great Britain also organized plantings in China, Singapore and Trinidad. The most successful planting was on the Grenada Island and nowadays Grenada holds the second place in nutmeg and mace production. Indonesia is the country that occupies the 1st place. Indonesian mace is has bright orange colour and richer taste, which makes it more expensive.
- Varieties
Nutmeg tree is used for production of two spices namely mace and nutmeg. Mace is made of lacy covering of the nutmeg fruit. When mace is produced the cover of the nutmeg from the nutmeg is flattened out and dried for 10 to 14 days. Its color changes to pale yellow, orange, or tan. Dry mace consists of flat, segmented and very brittle pieces, about 40 mm long. The nutmeg fruits are egg-shaped. They are 2-3cm long and 1.5-2cm wide, brown and wrinkled. There is a light spot on one end a light-brown spot in the other. Nutmeg has a strong scent and spicy-burning taste. Nutmeg and mace have slightly different taste and consequently slightly different usage. Nevertheless, those two spices are often used in collaboration because they enhance each other's taste. Mace is more expensive and they are less widely used.
- Flavour
The scent of nutmeg largely depends on the shape of the nut itself. Large and round nuts have more delicate and rich smell, compared to the one that are elongated.
- Usage
Nutmeg is often added to jams, puddings and bakery (tarts, biscuits, etc.). In Western European cuisine nutmeg is often used with vegetables. It is added to salads, mashed potatoes, vegetable soups, nearly all mushroom dishes, sauces for poultry, pasta and fish. Nutmeg works particularly well in dishes which combine fish and meat with vegetables and mushrooms. Mace can be added to the same dishes as nutmeg except for mushrooms, fish, pasta and poultry. There is no better spice for meat than the combination of nutmeg and mace. Mace can be also added to sauces. In English and German cuisines mace is used twice as much as nutmeg, while it is other way round in French and Italian cuisines. Nutmeg and mace are often used for scenting tobacco, cocoa and various sweets.
Due to the fact that nutmeg loses its scent very fast, it should be grated just before cooking is started. In old England gourmet used to carry small silver graters in order to grate fresh nutmeg directly into the dish, mulled wine or posset.
- Amount
Nutmeg is used ground or powdered. 0.1g of nutmeg is enough for 1 portion of the dish.
- Combinations and substitutes
The combination of spinach and nutmeg as a stuffing for ravioli, tortellini and cannelloni is an Italian classic.
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