Nutmeg and Mace

Ticklemouse

I know that mace surrounds the nutmeg, but do they taste similar and can they be interchanged in recipes? I've made a leek and potato soup where the recipe asked for mace, which I don't have. I haven't put any nutmeg in, but was wondering if I could? I have both powdered and whole nutmeg to hand.

I've tried googling, but can't see an answer immediately (but have found out that grated nutmeg added to lard make an excellent ointment for piles :rotfl: )

omega_2

I remember looking for mace unsuccessfully 10 years ago, and have subbed it with freshly grated nutmeg ever since. I have never actually tried mace, and look forward to hearing what the taste difference is. I would imagine that alongside something so strong tasting as leeks, taste difference would be minimal.

Curry_Queen

I've always used freshly grated nutmeg in place of mace too, so sorry not much help there

What I was going to say though was when I made leek & potato soup last week I added a couple of bay leaves to the stock (removed before blitzing of course) and also a tsp of ground coriander, and it just added that little something extra and tasted lovely

Never though to try nutmeg though, maybe next time :think:

comping_cat

Looked up ground mace, and it seems that Schwartz do sell it. Describes it as the scarlet lacy covering which surrounds the shell of the nutmeg. http://www.schwartz.co.uk/productdetail.cfm?id=5146

Chris25

....I think it tastes like a combination of pepper and nutmeg

Ticklemouse

Thanks everyone

When I have my next bowl, I'll add a little nutmeg to that to test it. I have already added lots of lemon to bring out the taste, so don't want to ruin a huge vat-ful:D

CQ - I always add nutmeg to a cheese sauce - makes lasagne and moussaka taste lovely :drool:

MATH

Ticklemouse wrote:

(but have found out that grated nutmeg added to lard make an excellent ointment for piles :rotfl: )

Who's gonna be first to make a joke about [email="L@RD"]L@RD[/email] @RSE?




just me then:D

gooismeid

Yep, mace is more peppery and sharper than nutmeg so if you haven't got mace you can substitute nutmeg plus black pepper. Mace before it is ground up looks like a tiny, shiny yellow spun sugar case (the sort that poncy chefs put on over-priced desserts). Can I make a plea for people NOT to buy ready-ground spices? They're OK for about a week after you open them, and then they go off really quickly and turn to unpleasant dust. If you buy whole spices, like a whole nutmeg, not only do they last longer and are cheaper in the long run, they taste so much better. Arm yourself with a nutmeg grater or a mortar & pestle and you'll definitely be able to taste and smell the difference between whole spices freshly ground, and the dusty dull pre-packaged stuff.

Curry_Queen

Ticklemouse wrote:

CQ - I always add nutmeg to a cheese sauce - makes lasagne and moussaka taste lovely :drool:

Mmmmmm sounds lovely! I tell you what also goes very well in moussaka too - a touch of cinnamon added to the meaty bit

Ticklemouse

Curry_Queen wrote:

Mmmmmm sounds lovely! I tell you what also goes very well in moussaka too - a touch of cinnamon added to the meaty bit

Yep - do that too Yummy

melancholly

Not strictly relevant, but I was told recently that nutmeg, in the right quantity can be hallucinogenic!! (this obviously doesn't happen in the amounts used in cooking!) but seriously, who knew?!! it also generally makes people very unwell and it's not a recreational drug (and no, i haven't tried), i just find it bizarre that i have never heard of this before!