Nutmeg and mace come from the same fruit of the tropical Myristica fragrans tree. What we call nutmeg is seed from the inner part of the fruit. Mace is the outer covering (the aril) of the nutmeg seed. While nutmeg and mace are somewhat similar in flavor, nutmeg adds a mellow nutty presence to desserts, soups, and beverages, while mace is more pungent and slightly bitter, used in seasoning meats and sauces as well as desserts.
The nutmeg fruit is about the size of an apricot, and is harvested when it reaches maturity. It is sold whole or ground, but freshly ground nutmeg is far superior to ground, as nutmeg quickly loses its aroma and flavor once it is pulverized and exposed to air.
The aril, which is bright red, is removed from the nutmeg seed by hand or with a tool, and allowed to dry over several days, during which its color fades to light gold. It can then be fermented or cured to enhance its flavor, after which it is sold in whole pieces or ground and packaged.
