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NUTMEG
Nutmeg is the seed of Myristica fragrans, an evergreen tree native to
the Molucca Islands.
Interestingly, the tree produces both Nutmeg and
mace, and grows up to 60 feet tall. Although the tree takes seven years
to bear fruit, it may produce until the 90th year. Both spices come from
the tree’s fruit, which splits into a scarlet outer membrane, mace, and
an inner brown seed, Nutmeg.
Traditional Ethnic Uses
Nutmeg is a mild baking spice and is used in sausages, meats, soups, and
preserves. Nutmeg is commonly added to eggnog, puddings, and fruit pies.
It is popular in The Netherlands and Italy, where it is used in
vegetables, puddings, and stews.
Taste and Aroma
Nutmeg is more pungent and sweeter than mace.
A Few Ideas
The sweet but slightly bitter flavour of Nutmeg adds character to
vegetables. A little goes a long way so try 1/8 teaspoon per 4 servings
to start.
Just sprinkle it lightly over veal, fish, or chicken for a
surprising snap. Use as a topping for whipped cream, custard, and
eggnog.
Ground Nutmeg is an ideal baking spice and is especially
complimentary in sweet breads, cakes, muffins, cookies, and fruit pies
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