Nutmeg and mace: one tree, two spices

The nutmeg tree (Myristica fragrans) bears a fruit that splits open to show a seed, the nutmeg, wrapped in a lacy red covering called mace. They are dried separately.

Nutmeg

Sweet, warm and woody. Grate it fresh with a fine grater into bechamel, custards, spinach, eggnog and baked goods.

Mace

Lighter, more floral and slightly peppery. Add a blade to stocks, pickling brines, pound cake or mulled drinks, then lift it out.

Keep both whole and grate only what you need. Use them in normal cooking amounts; a little goes a long way.