Nutmeg

Nutmeg is a warm, nutty and gently spiced ingredient, especially well known in Dutch cooking. A small amount of nutmeg gives dishes a soft, aromatic depth and works well in creamy sauces as well as with vegetables, potato dishes and sweet bakes.

Latin name: Myristica fragrans
Origin: the Banda Islands (Moluccas, Indonesia)
Plant family: Myristicaceae (nutmeg family)
Height: up to around 10–20 m
Flowering period: depends on the climate, often during tropical seasons
Lifespan: perennial (woody tree)

Description

Nutmeg is the seed of the nutmeg tree. The seed sits inside a fruit and is surrounded by a red, lace-like covering: this covering is dried and sold as mace, which has a slightly finer and more floral aroma. Nutmeg itself is usually sold as a whole seed, which you grate just before use. Ground nutmeg is practical, but it loses its aroma and flavour more quickly.

In the kitchen

The flavour of nutmeg is warm, lightly sweet and spiced, with a rounded, “creamy” impression that pairs well with butter, milk and cheese. It is classic in béchamel sauce, mashed potatoes, gratins and cheese sauces, and is also delicious over cauliflower, spinach, Brussels sprouts and pumpkin. In soups and stews, a small pinch can give the dish extra depth.

In sweet preparations, nutmeg works well with apple pie, biscuits, custard, rice pudding and spice blends. It combines beautifully with cinnamon, clove, ginger, vanilla and citrus. Preferably grate nutmeg only at the end or just before serving, so that the aroma stays fresh. Use it with restraint: a small amount is often enough.

Storage & quality

Store whole nutmeg in an airtight container in a dark, dry place; this helps the spice stay aromatic for a long time. Ground nutmeg loses its fragrance more quickly, so it is better to buy it in small quantities. A good nutmeg smells immediately warm and full as soon as you grate it, without musty or flat notes.