Nutmeg 125 g

Nutmeg

The nutmeg tree is a large evergreen tree native to Indonesia. The fruits of this tree are apricot-like, with a brown seed kernel in the centre, surrounded by a red seed coat. The latter is known as the mace, whilst the seed kernel is the so-called nutmeg. Both are used in cooking, mostly in their dried form. In the past, both the nutmeg and the flower were highly prized spices. In the past, bloody battles were fought for a monopoly on the production and trade of this spice. Although the nutmeg tree bears fruit very abundantly, it takes a good seven years for it to bear fruit for the first time.

The nut has a warm, sweet-bitter flavour and a pungent aroma. Its strong scent is particularly pronounced when grated just before use. Nutmeg is a powerful antioxidant.

The nutmeg flower has no specific medicinal properties, although in some places it is used in the form of tea to relieve stomach problems. However, both the flower and the nut can be harmful if consumed in fairly large quantities. They cause fatigue, nausea and fainting, as well as hallucinations.

Nutmeg from Sri Lanka is renowned as the most prized. It has a different flavour profile to the more readily available Indonesian variety.

Uses

Nutmeg is used to season all kinds of dishes – savoury and sweet. It can be added to spinach, cauliflower and Brussels sprouts. It gives rice and potato dishes – particularly mashed potatoes – a very distinctive flavour. It can also be used to season soups and sauces, such as minced meat sauce and béchamel sauce, as well as dishes containing cottage cheese, such as cottage cheese dumplings. It is an ingredient in well-known spice blends, such as the Indian blend masala tandoori and the Moroccan blend ras el hanout. Both are available in our range. As for sweet dishes, we mainly use it to flavour fine pastries, biscuits and dairy dishes – from puddings and compotes to milk-based drinks. We can also add it to our favourite tea

It can be combined with pepper, bay leaves, onions, parsley and soup vegetables. In desserts, it is mostly used with cinnamon, cardamom and cloves – including in the spice mix for gingerbread.

As it has a rather strong aroma, we store it carefully away from other spices that might absorb its strong scent. We also measure it out carefully, as it is easy to use too much. Freshly grated nutmeg is usually cooked into a dish, but it can also be added at the end, once the dish is ready.

Storage

Store in a dry, dark and cool place. Ensure that the bag or box is tightly sealed.

Packaging

An airtight zip-lock bag, in which the product retains all its freshness and aroma. The packaging protects against light and air, as it consists of several layers of protection that preserve the properties of the contents.

The packaging is very practical and can be recycled.

Origin

Sri Lanka