Nutmeg

Nutmeg comes from the seed of Myristica fragrans, an evergreen tree native to Indonesia's Spice Islands. It's prized for its warm, slightly sweet, and mildly nutty flavour, making it a staple in both sweet and savoury cooking. Whole nutmegs are firm, oval, light brown kernels with fine lines across the surface, and they hold their aroma far longer than ready-ground nutmeg.

Nutmeg has a rich aroma with notes reminiscent of clove and cinnamon. It's commonly used in baked goods, custards, and spice blends, and adds depth to creamy sauces, vegetable dishes, and hearty meat recipes. It is also a classic addition to holiday drinks such as eggnog and mulled beverages. Grate it into béchamel, mashed potatoes, creamed spinach, pumpkin pie and rice pudding, or into garam masala, biryani and korma, where it sits alongside cardamom and mace.

In addition to its culinary use, Nutmeg has a long history in the traditional spice trade and folklore, valued for centuries for its warm, distinctive aroma. Mace, the lacy red covering that wraps the seed, is a separate spice from the same fruit.

Whether grated fresh or added to blends, Nutmeg brings a warm, aromatic boost to a wide range of dishes. Use a fine grater or microplane and grate it straight over the pot just before serving, since the aroma fades quickly once grated. A quarter teaspoon seasons most dishes for four, and one whole nutmeg gives roughly two to three teaspoons when grated. Store whole nutmegs in a sealed jar away from heat and light.

Botanical Name: Myristica fragrans

Also known as: Whole Nutmeg, Jaiphal, Jaifal, Jathikka, Jathikkai, Muskatnuss, Noix de Muscade, Nuez Moscada, Noce Moscata, ジャイフル, جوزة الطيب, Nutmeg Seeds