Nutmeg
 
Nutmeg is the hard kernel of the seed of an evergreen tree which is native to Moluccas.

Mace is the lacy growth known as the aril, surrounds the seed. This spice became popular in the kitchen when the Portuguese developed trade in Spice Island, in 16th century.

Nutmeg is used in both savory and sweet dishes as it has a warm flavor and affinity for rich foods.

In India it is used mainly in Moghul dishes. Medicinally, it is used to relieve bronchial disorders, rheumatism and flatulence as treatment for digestive, liver and skin complaints. Besides, it is used in perfumery, soaps and shampoos.

Nutmeg and mace have similar taste qualities. But nutmeg has a slightly sweeter and mace a more delicate flavor.

Mace is used in light-coloured dishes for the bright orange, saffron-like colour it imparts. In Indian cuisine, nutmeg is used almost exclusively in sweets and in small quantities in garam masala.

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