“Be gentle…”

Breathe gentle – Tiziano Ferro ft. Kelly Rowland

If you’re already humming, welcome to the club. If not, you’ve probably just discovered your next earworm. Either way, we’re kicking things off with this song because like love, like cooking, the magic of the use of spices comes down to exactly that: being gentle. A little too much, and things can go sideways fast. But used right? Oh boy… flavor heaven.

So, buckle up, because today’s journey takes us from mashed potatoes to bistro kitchens to history books, all through the lens of two spices that literally grow from the same fruit. Yup… Mace and Nutmeg (no, not the soccer/football trick).

My First Whiff of Nutmeg

I first met nutmeg as a kid, when my mom sprinkled it into “classic” Dutch winter dishes like Boerenkool and Hutspot. That cozy, slightly sweet, musky smell instantly stood out, so warm, so comforting. Even today, I’ll always take one whiff of the nutmeg before I grate it into the food I’m cooking and with that scent of the fresh nutmeg I’m back in that kitchen, winter outside, potatoes mashed on the plate.

Mace came into my life later, during my first culinary student job in a little bistro. That’s where I learned the sacred Dutch ritual of peeling asparagus correctly (no half-jobs allowed). And with it the discovery that a blade of mace in the cooking water transforms white asparagus into a divine experience. To this day, when that aroma hits my nose, my tastebuds wake up like they’ve had an espresso shot.

When We Really Connected

Nutmeg and mace stayed background spices for a while. Sure, I used them in the recipes I made, like everyone else, but the real connection came when I was struggling with my health. Cooking became therapy, and researching spices for my first cookbook (A Twist of Yohan ) gave me a deep dive into their history, flavor, and power. Suddenly, these weren’t just “winter spices”. They became little anchors for my mind, grounding me whenever I took a fresh whiff.

How I Use Them (and How Not To)

Potatoes, sweet potatoes, root vegetables, asparagus and squash to name a few. Nutmeg and mace just belong there. They lift earthy flavors into something addictive. And I can’t even mention in how many spice mixes nutmeg or mace are blended into. Pumpkin spice, Ras el Hanout, Quatre éspices, Garam Masala, okay I just gave you a couple of them.

Too much nutmeg will destroy a dish faster than you can say “Boerenkool.” (Ask me how I know. Spoiler: three distractions, three times I re-added nutmeg to a potato dish, and one very gross spoonful later, lesson learned. Taste as you go, people!) But here’s the golden rule: Be gentle!

Beyond veggies, mace is an unsung hero in chicken stock. Slip a blade in alongside black peppercorns and cloves and you’ll never go back.

Oh, and fun fact: some people have actually smoked or snorted nutmeg for its hallucinogenic effects. Personally? I’ll stick to cooking, thanks!

Nerdy Nutmeg Nuggets

Nutmeg = the seed of the fruit.
Mace = the seed’s outer layer (called the aril). Fresh, it’s fire-red. Dried, it turns golden-brown.
Both come from the evergreen nutmeg tree (Myristica fragrans).
The Latin name for nutmeg, nux muscatus, literally means “musky nut.” Sexy, right?
Ancient Indians used nutmeg oil for digestion, Egyptians used it in embalming, Italians tried it against the plague… versatility much?

And today, nutmeg shows up everywhere: from eggnog and spiced rum to béchamel sauces, pumpkin pie spice, French toast, Dutch stamppotten, and more. Basically, nutmeg has more stamps (Dutch food pun intended) in its passport than most of us.

What stuck with me most is that aroma of these two spices. The tiniest shave of fresh nutmeg or a whiff of a blade of mace transforms a dish and my mood. It’s grounding, it’s nostalgic, and when I breathe it in, it’s just me and nature in its purest form.

Wrapping It All Up: Two Spices, One Story

Nutmeg and mace are proof that sometimes the best things really do come in pairs. From mashed potatoes to grandma’s kitchen to Michelin-starred plates, these two have flavored not just dishes, but centuries of history and memory.

For me, it always comes back to that smell, grounding me, connecting me to food, to culture, and to myself. And every time I grate a little over potatoes or drop a blade of mace into a broth, I’m reminded how tiny details can change everything.

So, here’s the takeaway:

Be gentle because a little goes a long way.
Stay curious. These spices have traveled the world, so should your tastebuds.
Smell first, cook second. Let the aroma pull you into the moment.

Nutmeg and mace might just be like two peas in a pod or better said “two spices from one fruit,” but in the kitchen (and in life), they’re so much more.

Your turn:
Do you have a dish, memory, or secret trick with nutmeg or mace? Maybe a family recipe, or maybe just a potato hack that saves the day? Drop it in the comments, I’d love to geek out with you.

Until next time,
Stay spicy

Yohan