M and N are for... Mace and Nutmeg

The nutmeg tree is a large evergreen tree native to the Moluccas, the Spice Islands. At one time the Dutch strictly controlled trade of nutmeg from the Spice Islands and even went so far as to limit it's growing to only two of the islands so has to decrease the chance of any other country gaining access to the spice for growing. They would coat the nutmegs in lime so as to prevent others from growing the seed.

Eventually though, the French led by Pierre Poivre were able to smuggle nutmeg and clove seedlings off the islands to Mauritius where they started new plantations. Thus ended the Dutch monopoly on the trade of nutmeg and mace.

The nutmeg tree is now grown primarily in the Molucccas and on the island of Grenada in the Caribbean. It is such an important crop in Grenada now that they are called the Nutmeg Island and their flag of yellow, green, and red (the colours of the nutmeg) has a small nutmeg in one corner.

The seed of the nutmeg tree is encased in a small edible fruit, about the size of a peach. As it ripens, the fruit splits in half, revealing a seed with a net-like red covering surrounding it. This is called the aril and it is removed, dried and sold as mace.

Under the mace is the pit. This is allowed to dry until it rattles, then it is shelled and the small nutmeg removed from inside.Nutmeg is sold whole or ground, though whole is definitely better as the flavour deteriorates quickly, and labelled either East Indies or West Indies to indicate its source.

Nutmeg and mace have very similar flavourings. Mace tends to be the stronger of the two.

Nutmeg can be used in sweet puddings and desserts. Try a pinch in apple pie along with a small amount of cinnamon and cloves. A tiny amount is all that is needed, no more than 1/8 - 1/4 teaspoon in most dishes, less if you are grating it yourself. Try adding a bit to mashed sweet potatoes or squash.

When dried, the mace loses its characteristic bright red colour. Mace from the West Indies tends to be browner when it dries while Mace from the East Indies has a more orange colour. It can be sold in small flakes, called blades, or ground. The ground mace deteriorates in flavour very quickly.The blades are very difficult to crush at home. They can however be steeped in liquid, then the liquid used in cooking. Or the blades can be removed from the dish after cooking. One blade is plenty to flavour a dish of four to six portions.

Nutmeg in high quantities is a poisonous narcotic. It can cause hallucinations, vomiting, epileptic symptoms and large dosages (ingesting more than 2 nutmegs) can cause death.

Even the most generous pinch for culinary purposes is not enough to induce such a reaction though.

In small dosages, nutmeg can reduce flatulence, aid digestion, and decrease diarrhea, nausea and vomiting.

The nutmeg is not a nut and does not pose a risk to those with nut allergies.

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