Description

Nutmeg comes from an evergreen tree native to Sri Lanka, but it has been cultivated by both native and foreign cultures throughout the tropics. Not only did native tribes employ nutmeg in their cuisine and medicine, but it also sparked a craze among the English, Dutch, Chinese, Indians, and just about everyone else who came into contact with it.

 

The nut of the Myristica fragrans tree is nutmeg. The fruit that surrounds the nut is frequently candied or preserved, or juiced and used to make “nutmeg” syrup. Mace is the spice made from the aril of the nutmeg. Nutmeg, on the other hand, is the main crop.

 

When whole nutmeg is unavailable or large amounts are required, ground nutmeg is employed. Add to cream sauces, braises, pilafs, cakes, and just about everything else you can think of.

 

A word of caution: Nutmeg includes myristicin, a stimulant chemical that is also used to treat depression. While nutmeg is hazardous in big doses, it would take many teaspoons of ground nutmeg to reach toxic levels. Nutmeg is completely safe in the small amounts used in cooking.

 

Additional Information

Ingredients Nutmeg.

 

Preparation Basics

There is no need to prepare this product because it is ready to use as is. It’s also worth noting that because the flavor of nutmeg powder diminishes with heat, it should be added near the conclusion of the cooking process.

 

Application Suggestions

Braised vegetables, steamed spinach, onion sauces, and pasta all benefit from the addition of ground nutmeg. Apple pie, muffins, spiced wine, eggnog, puddings, and any other sweet dish are all excellent candidates.

 

Aroma & Taste

Sweet, earthy, and warm

 

Product Design

Powder

 

Cuisine

Latin American, Middle Eastern, Scandinavian, Southeast Asian, Asian, Caribbean, Chinese, German, Greek, Indian, Italian, Latin American, Middle Eastern, Scandinavian

Storage / Handling

Place in a cool, dry location.

2 year shelf life