Description:Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavor. Nutmeg is used for flavoring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater.
In Indonesian cuisine, nutmeg is used in various dishes, mainly in many spicy soups, such as some variant of soto, konro, oxtail soup, sup iga (ribs soup), bakso and sup kambing. It is also used in gravy for meat dishes, such as semur beef stew, ribs with tomato, to European derived dishes such as bistik (beef steak), rolade (minced meat roll) and bistik lidah (beef tongue steak).
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 color 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 savory, dishes (predominantly in Mughlai cuisine). In Kerala Malabar region, it is considered medicinal and the flesh made into juice, pickles and chutney, while the grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavour. 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.
In Middle Eastern cuisine, ground nutmeg is often used as a spice for savory dishes.
In traditional 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 wine, and eggnog. In Scotland, mace and nutmeg are usually both ingredients in haggis.