The nutmeg tree is the only two-for-one spice plant. Both nutmeg and mace come from this tree native to the tropical Molucca Islands. An evergreen, its small yellow blossoms give off a spicy aroma. Inside the peach-like fruit that develops is the seed, protected by a lacy red covering called an aril. The aril is the mace, the nut, nutmeg. The two spices have a similar taste—mace is found in many hotdogs, nutmeg often seasons creamy dishes.
The Arabs, as always with Asian spices, first carried nutmeg and mace to the European markets. In the early days, about 1000 AD, the spices were used as perfumes and medicines. By the 1600’s well-to-do Europeans carried their nutmegs in silver nutmeg graters so as to be able to whip them out at mealtimes to season both meat and wine. The Dutch attempted to control nutmeg sales in the late 1600’s and early 1700’s but by the end of the 18th c, and into the 19th c. nutmeg was established in Mauritius and places other than the Moluccas. The West Indian nation of Grenada began to grow nutmeg about 1843. Today its flag features the nutmeg and the country produces more than 40% of the world’s supply.
Nutmeg ready for harvest
19th century Connecticut lawmaker with
giant nutmeg and grater.
(HFCA) In the 1800’s, Connecticut traveling salesmen sold a variety of
products door to door. Many people accused them of selling wooden
nutmegs.
Flag of Granada, the Caribbean island nation that was the second
largest producer of nutmeg in the world. The flag features a
nutmeg fruit in the lefthand green triangle. Nutmegs were
introduced to Granada and other tropical colonies by the
British. Granada's volcanic soil allowed them to flourish there.
Sorting nutmegs in Granada.
Richard Meek, photographer
First published in The Cooking of the Caribbean Islands by Linda Wolfe
Time Life Books,1970
