The tree that produces Nutmeg also provides a second spice as well – mace. The flavor of Nutmeg is a bit more bittersweet, with deeper woody tones than that of mace. The aromatic evergreen that they are harvested from grows as tall as 66 feet and features fragrant flowers with large yellowish/brown fruit. The dried seed of this fruit is Nutmeg, while mace is the bright red, lacy covering (called the aril). This unusual tree doesn’t reach full harvest maturity for 20 years but nutmegs can be harvested from trees as early as their 7thyear. Indigenous to Asia and Australasia, nutmeg today is commercially harvested in Grenada, Indonesia, Malaysia and Sri Lanka.
Ground Nutmeg is a classic baking spice and works exceptionally well with cakes, cookies, fruit pies, muffins and in sweet breads. Use as a topping for custard, eggnog and whipped cream.
Traditionally used in Middle Eastern lamb and mutton recipes it is also a key ingredient in several spice blends (most notably some curry powders, Garam Masala Tunisian five spice and Ras El Hanout seasoning blends). In Europe it is used in baked goods, potato dishes, sauces and processed meats.
Nutmeg is an excellent compliment to soups (specifically in split pea and tomato soups) and in cheese dishes, seafood chowders, lamb, milk dishes, pumpkin pie, eggs and sweet potatoes.
It works well in combination with the spices – Cardamom, Cinnamon, Coriander, Cumin, Ginger, Mace and Pepper. And of course don't forget the all time classic as it is sprinkled on eggnog or mulled wines.
Our Nutmeg Powder is even more popular than our Whole Nutmeg. There are 6-7 whole nutmegs per ounce.
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Spices |
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