Plant name: Myristica fragrans
Indian name: Jaiphal or Javriti Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light coloured dishes for the bright orange, saffron like colour it imparts. Nutmeg is a flavourful addition to cheese sauces and is best grated fresh.
In Indian cuisine, nutmeg powder is used almost exclusively in sweet dishes. It is known as Jaiphal in most parts of India and as Jathi seed in Kerala. It may also be used in small quantities in garam masala.
In Middle Eastern cuisine, nutmeg powder is often used as a spice for savoury dishes. In Arabic, nutmeg is called Jawz at-Tiyb.
In Greece and Cyprus nutmeg is called moschokarydo (Greek: "nut that smells nice") and is used in cooking and savoury dishes.
In 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. In Dutch cuisine nutmeg is quite popular, it is added to vegetables like Brussels sprouts, cauliflower and string beans.
Japanese varieties of curry powder include nutmeg as an ingredient.
A Norwegian bun called kavring includes nutmeg.
Grate nutmeg with a very fine cheese grater or a nutmeg grater.