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Nutmeg
Nutmeg
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Other Names

Myristica fragrans

French: muscade

 

 Edible parts

Nutmeg - the kernel at the centre of the fruit

Mace - the dried hull, which is called the aril. Mace was much more widely used than nutmeg until the 17th century, when the use of strong spices diminished with the rise in sugar consumption.

 
Recipes

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Photo: Pauliene Wessel

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