Aromatic nutmeg complements many dishes, from desserts to vegetables. While most recipes call for either fresh or dried ground nutmeg, many culinary experts recommend grating the spice fresh to take best advantage of its warm, sweet flavor.
Nutmeg
The tropical evergreen nutmeg tree produces brownish-gray inch-long hard seeds. The spice has been prized since Christopher Columbus' time, when it was one of the spices he hoped to find in the East Indies. Nutmeg is native to the aptly-named Spice Islands off the coast of Indonesia. Because most recipes call for just a pinch of nutmeg, only small amounts of its nutrients, including phosphorous, potassium, magnesium, folate and vitamin A, end up in each serving.
Use Fresh Nutmeg When Possible
Nutmeg's flavor can weaken quickly as its oils evaporate, which is why such sources as the Encyclopedia of Spices and Epicurious recommend grating whole nutmeg for each recipe. Nuts that are whole will stay good indefinitely. Use a small hand-held nutmeg grater, or use the finer side of a box grater. Both ground nutmeg and the whole nuts should be stored in sealed containers to preserve flavor. Because fresh nutmeg is more flavorful, the cooking website The Kitchn recommends using 1/4 less fresh nutmeg in recipes that call for the dried spice.
Spice Up Dishes
Nutmeg adds a pungent kick to a variety of dishes, from baked goods like pumpkin pie to eggnog and custard, as well as dishes with squash, spinach and potatoes. Try adding a pinch of nutmeg to the egg mixture for French toast or to filling for spinach quiche for an added dimension of flavor.
Health Consideratons
Nutmeg has been used to treat nausea and vomiting, as well as help digestion and improve appetite. But a little nutmeg goes a long way. Used in quantities greater than several teaspoons, nutmeg is poisonous and can induce hallucinations and seizures.
Member Comments