The nutty, slightly sweet flavour of nutmeg with its hint of earthiness is a poplar spice for baking and seasonal dishes especially those created for Christmas festivities.
Derived from the seed of the Myristica fragrans tree – which originates from the Moluccas (Maluku or Spice Islands) of Indonesia, specifically the Banda Islands – it is typically ground into a powder for use in cooking. Surprisingly, nutmeg is not actually a nut, despite its name and flavour profile.
When it comes to cooking this versatile spice is used in baked goods such as cakes, biscuits muffins and pies.
It is often added to curries, stews and soups and can be used to flavour sauces and vegetables.
For example, add it to creamy dishes such as macaroni and cheese or potato gratin or to buttered vegetables such as broccoli, carrots, or green beans for a hint of sweet and spicy. Come the yuletide season its virtually a must in eggnog, mulled cider and mulled wine.
Not to be confused with mace, which is the reddish-brown outer covering of the nutmeg seed, mace has a similar, but slightly more delicate and peppery flavour.
Some traditional medicine systems have used nutmeg for various purposes, including improving digestion and relieving pain.
However, it’s important to note that more research is needed to fully understand the potential health benefits of nutmeg.
If nutmeg is missing from the spice drawer it can be substituted with cinnamon, mace or allspice.
