When the nutmeg kernel and arils are fresh, they have a glossy appearance from the oils in the nutmeg. Once they are dried into the spice, they lose their shiny exterior.

The dried nutmeg that my mom used in her legendary pie comes from grinding the seed of the tropical evergreen tree family Myristica fragrans. The same plant produces another spice, ...

In terms of flavor, mace and nutmeg have both have nutty, warm flavors that taste great in pumpkin pie and mulled wine. Mace, however, is a bit stronger of the two spices when it's ground, so if ...

The dried nutmeg my mom used in her legendary pie comes from grinding the seed of the tropical evergreen tree family Myristica fragrans. The same plant produces another spice called mace, ...

There’s a lot more to this spice than the pinch used in pumpkin pie or eggnog. Nutmeg is a spice derived from the genus Myristica plant native to both Africa and Eastern Indonesia. Myristica ...

Like nutmeg, mace is usually available in ground form at your local grocery store. Whole dried blades can be found at spice shops and international food stores. Related articles ...

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.