Nutmeg

Description

Nutmeg is the seed of the fruit which grows on the tree Myristica fragans, the same fruit from which Mace is derived. The oval shaped seeds have a sweet, spicy flavour. When ripe, the fruit splits in half exposing the netlike membrane or aril known as the mace. The mace closely enwraps a dark brown, brittle shell inside of which is the single, glossy, brown, oily seed or the Nutmeg.

Did You Know?

Nutmegs form a major crop for the island of Grenada, which is often called the Nutmeg Isle. The Nutmeg comes well packaged - first in a hard shell, then covered by the network of Mace and finally with a fleshy outer shell, similar to an apricot. This part of the fruit is used locally for making jam. Nutmeg can cause hallucinations when eaten in large quantities. In the 18th century, Nutmeg was considered a cure-all.

Indian Vedic literature recommended Nutmeg for bad breath, headaches, and fever. Arabian writing mentions its uses as an aphrodisiac and stomach medicine.

Origins

Nutmeg originating from the East Indies has a relatively high volatile oil content and a distinctively rich flavour and aroma. As opposed to the highly aromatic East Indian Nutmeg, the lighter coloured West Indian type has a milder flavour and higher fatty oil content. We buy our Nutmeg from Indonesia.

Usage

Nutmeg is excellent in dishes made with milk and cheese, such as rice pudding, béchamel sauce and whipped cream.
Add Nutmeg to Italian pasta dishes such as Bolognese sauce or stuffings for tortellini, ravioli and cannelloni. Add a subtle difference to the béchamel sauce in lasagne with a pinch of Nutmeg.
Vegetables such as spinach, carrots, mushrooms and sweet potato improve when flavoured with Nutmeg.
Greek moussaka and spanakopita (spinach pie) are traditionally spiced with Nutmeg.