Nutmeg

Nutmeg 

We nutmeg and mace a strong aroma and subtle spicy-hot taste, but different shades. Therefore, these spices are not similar to one another and are different applications. Sometimes they are used together as a complement and enrich each other. Mace - a more expensive spice and is found on the world market is much less than nutmeg. 
Nutmeg is extremely popular with chefs around the world. With nutmeg preparing jams, compotes, puddings and sweet dough - pretzels, cookies, pies, etc. In the Western kitchen, it is used for flavoring vegetables - are added to salads and mashed potatoes, rutabaga, turnips, vegetable soups, in almost all mushroom dishes, sauces for all types of poultry in the pasta, the tender meat and fish dishes (cooked and braised fish, jelly, fish soup). The most effective use of nutmeg in the dish, which combines meat or fish with vegetables, mushrooms, test and in sauces, many of whom nutmeg gives the basic flavor. Without it, can not do canning, especially fish, industry. With him pickled herring, smoked fish, very different. As a grated nutmeg loses its flavor quickly, it is better to rub it just before use. 
Ingestion of large quantities is dangerous - nutmeg and mace are poisonous. There is evidence that the use of 3.4 chopped nuts has a narcotic effect. The use of nutmeg in the diet of pregnant women should be reduced.