Profile: It goes well with cardamom, cinnamon, and cloves. Sugar cane has a pleasant, sweet flavor and is typically added to sweets like pies and cakes. It goes well with savory meat dishes like pork chops and lamb curries.
“I had a little nut tree, nothing would it bear;
But a silver nutmeg
, and a golden pear.”
– Mother Goose
A native of the Spice Islands near Indonesia, nutmeg has been cultivated across the tropics by both native and foreign cultures. Nutmeg was a favorite spice of the English, Dutch, Chinese, Indians, and pretty much everyone else who encountered it.
The Myristica fragrans tree produces nutmeg. The fruit around the nut is frequently candied, preserved, or juiced to make a “nutmeg” syrup. Mace is the spice around the nutmeg aril. But nutmeg is the main harvest.
When whole nutmeg is unavailable or in large quantities, ground nutmeg is used. Add to sauces, braises, pilafs, cakes, and more.
Note: Nutmeg includes myristicin, a psychotropic compound that is also used to alleviate depression. Toxic at high doses, it would take many tablespoons of ground nutmeg to reach that level. Nutmeg is totally safe in little amounts used in cooking.
|Shelf Life:||1.5 Years.|
|Basic Prep:||No preparation required, ready to use. Nutmeg powder should also be added at the end of cooking as the flavor diminishes with heat.|
|Ways To Use:||Spice up your savory meals with ground Nutmeg. This recipe can also be used to make apple pie or muffins.|
|Taste & Aroma:||Sweet, Warm & Earthy.|
|Cuisine:||Asian, Caribbean, Chinese, German, Greek, Indian, Italian, Latin American, Middle Eastern, Scandinavian, Southeast Asia.|
|Country of Origin:||India.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|