Nutmeg

Botanical Name: Myristica fragrans

Flavor: Aromatic, Warm, Sweet, Earthy, slightly Peppery and Nutty, with hints of Citrus and Clove

Origin: Sri Lamka

Use With: Chicken, Lamb, Beef, Pork, Game Meats, Fish, Seafood, Eggs, Rice, Legumes, Vegetables, Dairy, Confectionaries, and Baked Goods

Description: Despite having the word ‘nut’ in its name, Nutmeg is not actually a nut at all but is actually a dried kernel (seed) of an apricot like fruit that produces both Nutmeg (AKA ‘Jaiphal’) and the spice Mace. Known for is strong, unique taste and warm aroma, Nutmeg is popular in both sweet and savory dishes all over the world. Now considered a quintessential autumn spice, Nutmeg has an intriguing and bloody history. The cause of war, genocide, colonization, and the nexus of the world’s first publicly traded stock company, the story of Nutmeg is a story of greed, corruption, smuggling, piracy, politics, and conquest, all the makings of a Hollywood blockbuster

Suggested Uses:

• Nutmeg can be used interchangeably with Mace, but its stronger, more pungent flavor will produce a different flavor profile so use sparingly when substituting
• Nutmeg should be grated fresh right before use to impart the strongest flavor and aroma
• Add fresh grated or ground Nutmeg to teas, coffee, or warm milk
• Grate or or sprinkle ground Nutmeg over eggnog or hot chocolate for a wonderful warm, rich depth
• Add a bit to soups, stocks, stews, curries, sauces, and braising liquids
• Use in cookies, cakes, puddings, spiced cakes, pastries, pies, and other baked goods
• Add to sausage meat/filling, holiday stuffings, or dry rubs for grilled or roasted meats, fish, or vegetables
• Dust a bit over cut fruits and berries especially peaches and raspberries to enrich their fruity aromas and give a complex warm counterpoint to their natural sweetness
• Pairs exceptionally well with rice, eggs, lamb, veal, broccoli, cabbage, carrots, cauliflower, spinach, string beans, potatoes, pumpkin, ricotta cheese, and raisins