muscade

Muscade is the French name for nutmeg, a spice derived from the dried seed of the tropical evergreen tree Myristica fragrans. The same fruits also yield mace, the lacy dried aril that surrounds the seed; the two spices are related and share a warm, sweet, and slightly peppery aroma.

Origin and cultivation: The tree is native to the Maluku Islands (the Spice Islands) in Indonesia but is now cultivated in tropical regions with humid climates, including Grenada, India, Sri Lanka, Indonesia, and Malaysia. Grenada is a well-known producer in the Americas, while Indonesia remains a major global supplier.

Forms and uses: Nutmeg is commonly sold whole or ground; mace is sold ground or in threads. In cooking, nutmeg adds warmth to baked goods, custards, sauces, potato dishes, and beverages such as eggnog or mulled wine. Mace is used in meat dishes, soups, sauces, and delicate pastries; it generally has a subtler flavor than nutmeg.

Storage and safety: Store muscade and mace in airtight containers in a cool, dark place. Ground nutmeg loses potency faster than whole seeds. In culinary amounts they are safe; in large quantities they can cause adverse effects such as nausea, dizziness, and palpitations, and have been linked to psychoactive effects if consumed excessively.

Etymology: In French, muscade specifically refers to nutmeg.