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Native to the Spice Islands the nutmeg tree is a large evergreen that grows over 66 feet tall. Today it is also grown in the West Indies. This tree produces two spices — nutmeg and mace. The dried seed of this fruit is Nutmeg. .
Covering the nutmeg seed is an edible fruit that is mottled yellow in color and is about the size of a small peach. When this fruit is split in half there is a bright red net like cover engulfing the nutmeg. The lace like covering is called the aril which is separated from the nutmeg, dried and sold as mace. Inside the aril is the nut-like seed that is oval shaped and this is the nutmeg. Nutmeg is dark brown on the outside with wrinkled ridges while being a lighter brown inside this outer shell. Nutmeg and Mace are usually sold as two separate spices. Our Organic Whole Nutmeg is sourced from Sri Lanka. Like most spices whole nutmeg is preferred over ground as once ground nutmeg the oils begin to dissipate which reduces its rich flavor and taste. We recommend grating small amounts of nutmeg to fully enjoy this heavenly flavor. Every well stocked kitchen should have a handy nutmeg grinder it is well worth the investment. If you don’t have one you can also use a hand held manual grader, just be sure to use the finest blade for thin shaves of nutmeg. It is easy to test the quality of a top grade nutmeg. Just insert the tip of a darning needle about 1/3” into the meat of the nutmeg you should have a small drop of nutmeg oil seep out. One whole nutmeg will give you about 1 tablespoon of ground nutmeg. There are approximately 7 Organic Nutmegs per ounce. 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. In the Middle East Nutmeg is traditionally used in lamb and mutton recipes and is also a staple ingredient in several spice blends – Organic Garam Masala, Tunisian Five Spice and Ras el Hanout. In Europe it is used in baked goods, potato dishes, sauces and processed meats. Nutmeg is an excellent compliment to soups (especially in tomato and split pea soups) and in cheese dishes, seafood chowders, lamb, milk dishes, pumpkin pie, eggs and sweet potatoes. And of course don't forget the all time classic as it is sprinkled on eggnog or mulled wines. It works well in combination with the spices – Cardamom, Cinnamon, Coriander, Cumin, Ginger, Mace and Pepper. We also carry Whole Nutmeg (non-organic), Ground Nutmeg, Organic Ground Mace and Ground Mace. |
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