Nutmeg and mace are two distinct spices harvested from the same Indonesian fruit

Food & Drink · Published 8 October 2026 Swipe more like this →

In short: Discover the botanical relationship between nutmeg and mace. This video explains how these two spices originate from the same plant, clarifies why nutmeg is not actually a nut, and offers practical advice on how to use them to elevate both sweet and savory dishes.

Nutmeg and mace both originate from the Myristicaceae plant family, native to the Banda Islands in Indonesia. The plant produces a drupe that splits open to reveal an aril covering a seed. The aril is harvested as mace, while the seed itself is processed to become nutmeg. Despite its name, nutmeg is not a nut and is safe for those with nut allergies.

Historically, the spice was so valuable in the early 1600s that it fueled intense colonial conflicts between the Portuguese, Dutch, English, and French. To protect their monopoly, traders often coated nutmeg seeds in lime to prevent them from being cultivated elsewhere. Today, culinary experts recommend buying whole nutmeg rather than ground, as the flavor degrades rapidly once processed. While nutmeg excels in root vegetables and savory dishes like haggis, mace is particularly prized for its ability to enhance milk-based preparations like custards and cream sauces.

General information, not professional advice. Spotted an error? Flag the card or see corrections and complaints.

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