Nutmeg 
Nutmeg (also known as pala in Indonesia) is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. 
Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after twenty years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices, obtained from different parts of the plant. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter. 

CULINARY USES 
Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater. 
In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended (creating a fresh, green, tangy taste and white colour juice) or boiled (resulting in a much sweeter and brown juice) to make iced nutmeg juice. 
In Indian cuisine, nutmeg is used in many sweet, as well as savoury, dishes (predominantly in Mughlai cuisine). It is also added in small quantities as a medicine for infants. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India. 
Mace (জয়িত্রি jayitri),Kolkata, West Bengal, India In Indonesian cuisine, nutmeg is used in various dishes, mainly in many soups, such as soto soup, baso soup or sup kambing. 
In Middle Eastern cuisine, ground nutmeg is often used as a spice for savoury dishes. 
In original European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. It is also commonly used in rice pudding. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled , and eggnog. In Scotland, mace and nutmeg are usually both essential ingredients in haggis. 
In Italian cuisine, nutmeg is almost uniquely used as part of the stuffing for many regional meat-filled dumplings like tortellini, as well as for the traditional meatloaf. 
Japanese varieties of curry powder include nutmeg as an ingredient. 
In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados punch. Typically, it is just a sprinkle on the top of the drink. 
The pericarp (fruit/pod) is used in Grenada and also in Indonesia to make jam, or is finely sliced, cooked with sugar, and crystallised to make a fragrant candy. 
In the US, nutmeg is known as the main pumpkin pie spice and often shows up in simple recipes for other winter squashes such as baked acorn squash. 

Nutmeg 
Nutmeg (also known as pala in Indonesia) is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. 
Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after twenty years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices, obtained from different parts of the plant. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter. 

CULINARY USES 
Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater. 
In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended (creating a fresh, green, tangy taste and white colour juice) or boiled (resulting in a much sweeter and brown juice) to make iced nutmeg juice. 
In Indian cuisine, nutmeg is used in many sweet, as well as savoury, dishes (predominantly in Mughlai cuisine). It is also added in small quantities as a medicine for infants. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India. 
Mace (জয়িত্রি jayitri),Kolkata, West Bengal, India In Indonesian cuisine, nutmeg is used in various dishes, mainly in many soups, such as soto soup, baso soup or sup kambing. 
In Middle Eastern cuisine, ground nutmeg is often used as a spice for savoury dishes. 
In original European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. It is also commonly used in rice pudding. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled , and eggnog. In Scotland, mace and nutmeg are usually both essential ingredients in haggis. 
In Italian cuisine, nutmeg is almost uniquely used as part of the stuffing for many regional meat-filled dumplings like tortellini, as well as for the traditional meatloaf. 
Japanese varieties of curry powder include nutmeg as an ingredient. 
In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados punch. Typically, it is just a sprinkle on the top of the drink. 
The pericarp (fruit/pod) is used in Grenada and also in Indonesia to make jam, or is finely sliced, cooked with sugar, and crystallised to make a fragrant candy. 
In the US, nutmeg is known as the main pumpkin pie spice and often shows up in simple recipes for other winter squashes such as baked acorn squash.