AI-generated illustration.
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What is it?
Nutmeg comes from the seed inside the fruit of Myristica fragrans. Whole nutmeg is grated, while ground nutmeg is ready to use.
«Warm, slightly sweet and distinctive.»
Background
Whole nutmeg lets you grate a little at a time. Ready-ground is easier to distribute. Either way, taste as you go to judge the amount.
Flavour profile
Warm, slightly sweet and distinctive. It can give depth to mild dishes without making them taste obviously of nutmeg.
Pairs well with
Béchamel, mashed potatoes, spinach, cauliflower and lasagne. Use small amounts as seasoning.
Take a few strokes on the grater, stir in and taste. A whole nutmeg is not a serving.
Did you know?
Here we mean the nutmeg seed itself. Mace is different and will need its own guide if we add it to the range.
Common mistakes
Measuring by eye from a large packet. Nutmeg can dominate long before the sauce looks different.
Know the difference
Mace is another part of the same fruit. Its name does not mean that the spice is made from flowers.
Good to know
A fine grater makes it easier to distribute very small amounts in a white sauce.
Other flavours to try
Black pepper, cheese, milk and mild vegetables.
Try it with
In lasagne béchamel: taste the sauce before and after a small pinch.
When to go easy
In mild mashed potatoes, nutmeg should stay in the background. Stop while the potato is still the main flavour.
Storage
Keep the spice tightly closed somewhere dark and dry, away from cooker steam. Smell it before use, and buy only what you need. Follow the advice on the packet for fresh or processed products.
Try it yourself
Divide a little mash in two. Add very little nutmeg to one and compare. A tasting idea for your kitchen, not a Sapidus test result.
1 claims linked to sources.
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