Nutmeg

Nutmegand mace have similar taste qualities, nutmeg having a slightly sweeterand mace a more delicate flavor. Mace is often preferred inlight-coloured dishes for the bright orange, saffron-like colour itimparts. It is nice in cheese sauces and is best grated fresh (seenutmeg grater). In Indian cuisine, nutmeg is used almost exclusively insweets. It is known as jaiphal in most parts of India. It is also usedin small quantities in garam masala. In other European cuisine, nutmegand mace are used especially in potato dishes and in processed meatproducts; they are also used in soups, sauces and baked goods. Japanesevarieties of curry powder include nutmeg as an ingredient. Nutmeg is atraditional ingredient in mulled cider, mulled wine, and eggnog.