Editing Nutmeg (section)

=== Spice ===
Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, [[saffron]]-like hue it imparts. Nutmeg is used for flavouring many dishes. Whole nutmeg can also be ground at home using  [[Nutmeg grater|a grater specifically designed for nutmeg]]<ref>{{cite web|author=Oulton, Randal|title=Nutmeg Graters|publisher=CooksInfo.com|date=18 February 2007|url=http://www.cooksinfo.com/nutmeg-graters|access-date=8 April 2018|archive-date=10 January 2018|archive-url=https://web.archive.org/web/20180110114712/http://www.cooksinfo.com/nutmeg-graters|url-status=live}}</ref> or a [[Grater|multi-purpose grating tool]].<ref>{{cite web|author=Barber, Casey|title=Do you really need a Microplane for your kitchen? Yes, and here's why|publisher=today.com|date=18 February 2007|url=https://www.today.com/food/why-microplane-worth-it-investment-your-kitchen-t103644|access-date=8 November 2019|archive-date=8 November 2019|archive-url=https://web.archive.org/web/20191108150932/https://www.today.com/food/why-microplane-worth-it-investment-your-kitchen-t103644|url-status=live}}</ref>

In [[Indonesian cuisine]], nutmeg is used in dishes<ref name="MeyerVann2008">{{cite book|author1=Arthur L. Meyer|author2=Jon M. Vann|title=The Appetizer Atlas: A World of Small Bites|url=https://books.google.com/books?id=qUOcpdtYIFwC|year=2008|publisher=Houghton Mifflin Harcourt|isbn=978-0-544-17738-3|page=196}}</ref> such as spicy soups including variants of [[Soto (food)|''soto'']], ''[[konro]]'', [[oxtail soup]], ''sup iga'' (ribs soup), ''[[bakso]]'', and ''[[Sup Kambing|sup kambing]]''. It is also used in gravy for meat dishes, such as ''[[Semur (Indonesian stew)|semur]]'', beef stew, ribs with tomato, and European derived dishes such as ''bistik'' (beef steak), ''rolade'' (minced meat roll), and ''bistik lidah'' (beef tongue steak).{{cn|date=October 2024}}

In [[Indian cuisine]], nutmeg is used in many sweet, as well as savoury, dishes. In Kerala [[Malabar region]], grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavour. It may also be used in small quantities in ''[[garam masala]]''.<ref name="Chapman2007">{{cite book|author=Pat Chapman|title=India Food and Cooking: The Ultimate Book on Indian Cuisine|year=2007|publisher=New Holland Publishers|isbn=978-1-84537-619-2|page=16}}</ref>

In traditional [[European cuisine]], nutmeg and mace are used especially in [[potato]] and spinach dishes and in processed meat products; they are also used in soups, sauces, and baked goods. It is also commonly used in [[rice pudding]]. In [[Dutch cuisine]], nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in [[mulled cider]], [[mulled wine]], [[junket (dessert)|junket]] and [[eggnog]]. In Scotland, mace and nutmeg are usually both ingredients in [[haggis]]. In [[Italian cuisine]], nutmeg is used as part of the stuffing for many regional meat-filled dumplings like [[tortellini]], as well as for the traditional [[meatloaf]].{{cn|date=October 2024}} 
Nutmeg is a common spice for [[pumpkin pie]] and in recipes for other [[winter squash]]es, such as baked [[acorn squash]]. In the Caribbean, nutmeg is often used in drinks, such as the [[Bushwacker (cocktail)|Bushwacker]], [[Painkiller (cocktail)|Painkiller]], and Barbados [[rum]] punch. Typically, it is a sprinkle on top of the drink.{{cn|date=October 2024}}