The brilliant red, lacy, net-like membrane covering in the nutmeg,
is the spice called mace. It’s a warming spice. Nutmeg has a piney, sweet-bitter
taste. The flavour of mace is similar, but more delicate. |
|
Uptill the 18th century, the world’s only source of nutmeg was Indonesia. The British
introduced the spice into India towards the end of the 19th century, though the spice
finds mention in Indian Vedic literature. Kerala and Karnataka are India’s main
producers. |
| Botanical name |
Family name |
| Myristica Fragans |
Myristica Ceae |
Nutmeg is used sparingly in India cooking. Always used in powdered form, it is normally
added during the cooking process, and is not fried along with the main spices. Mace is a
favourite condiment among Muslim cooks, and is used in ‘Kormas’.
Both spices are found in EVEREST Kesari Milk Masala. |
