Mace is the aril that webs around the Indonesian nutmeg seed. The flavor profile is more delicate and floral than the nutmeg. The dried leaves can be added to stews, curries, and soups.

From where nutmeg is grown to which recipes it works best in, we're here to tell you all about this warm, earthy, underappreciated pantry staple. Chowhound. The Definitive Guide To Nutmeg.

Nutmeg comes from the tropical evergreen tree Myristica fragrans that’s indigenous to the Maluku Islands of Indonesia, ... Tucked inside is a shiny seed wrapped in a thin red coat of aril.

Used in everything from desserts to drinks, this warming spice is the indispensable ingredient your pantry needs. Mace is a warming spice derived from Myristica fragrans, an evergreen known as the ...

Nutmeg is the ‘nut’, while mace is the surrounding lacy ‘aril’. Nutmeg has a warm, spicy aroma and flavour and can be used in sweet and savoury cooking.

Here’s how it differs from nutmeg, and how to use it in the kitchen. ... This aril is then flattened and dried; when whole, the dried aril becomes what is known as a blade.

Nutmeg is the inner round ball of the seed itself, and mace is made from the red membrane that surrounds the outside of the seed and protects it from the fruit, which is also called an aril.

Fall spices are "like fall’s cozy blanket for your food," according to Washington, D.C.-based dietitian Caroline Thomason, RD, CDCES. Nutmeg is among the top spice players as we head into the ...

This aril is then flattened and dried; when whole, the dried aril becomes what is known as a blade. ... (Nutmeg trees yield more nutmeg than they do mace.) Like nutmeg, ...