Nutmeg

Nutmeg is a warm, aromatic spice that is harvested from the seed of the nutmeg tree, Myristica fragrans. It is not bound by a specific season, as it is available year-round, but it is often associated with fall and winter dishes, especially in the context of holiday cooking. Nutmeg is commonly used in small quantities to add depth and warmth to both sweet and savory dishes. It is a key component in a variety of cuisines, including European, Middle Eastern, Indian, and Caribbean, and is often found in spice blends such as garam masala and pumpkin pie spice.

Nutmeg Synonyms

Mace
muskat
noz moscada

Different Forms/Types of Nutmeg

Whole nutmeg

The seed of the nutmeg tree, typically sold with its hard shell intact. Grating fresh nutmeg at the time of use ensures the most potent flavor and aroma.

Ground nutmeg

Nutmeg seeds that have been ground into a fine powder. While convenient, ground nutmeg loses its potency faster than whole nutmeg.

How to Choose Nutmeg

When selecting whole nutmeg, look for nuts that feel heavy for their size and do not have any cracks or holes. The surface should be firm and unblemished. For ground nutmeg, choose containers that are airtight and have a clear expiration date. Purchasing smaller quantities can help ensure freshness since ground nutmeg loses its flavor more quickly.

Cooking/Prep Tips for Nutmeg

Nutmeg is a warm, aromatic spice that can add depth and complexity to a variety of dishes. For intermediate and expert home cooks, it's important to note that nutmeg is potent and should be used sparingly to avoid overpowering a dish. Freshly grated nutmeg will provide the most robust flavor, so investing in whole nutmeg and grating it as needed is recommended over pre-ground nutmeg. Nutmeg can be incorporated into both sweet and savory dishes, and it's often added towards the end of cooking to preserve its delicate flavor. When using nutmeg in baking, it's best to mix it with the dry ingredients to ensure even distribution throughout the batter or dough.

Shelf Life of Nutmeg

Whole nutmeg should be stored in a cool, dry place away from sunlight, such as in a spice cabinet. It can last for several years when stored properly. Ground nutmeg should also be stored in a cool, dry place, but it is best used within six months to a year for maximum flavor. Both forms should be kept in airtight containers to protect them from moisture and other contaminants.

Recommended Brands for Nutmeg

whole nutmeg: McCormick Gourmet

ground nutmeg: Simply Organic

Cooking Techniques for Nutmeg

Grating: Fresh nutmeg should be grated using a microplane or fine grater to release its essential oils and full aroma. This technique is ideal for when you want a burst of nutmeg flavor without altering the texture of the dish.

Infusing: Nutmeg can be infused into liquids such as milk, cream, or custard bases to impart its flavor subtly. This is commonly done when making sauces, beverages, or desserts like custard and eggnog.

Toasting: To enhance nutmeg's flavor, you can lightly toast the whole seed in a dry pan before grating. This method intensifies the spice's warm notes and is perfect for dishes where nutmeg is a key ingredient.

Popular Nutmeg Recipes

Bechamel Sauce
Pumpkin Pie
Eggnog

Nutmeg Nutritional Information (100g)

fat: 36.31 g
fiber: 20.8 g
sugar: 28.49 g
protein: 5.84 g
calories: 525 kcal
carbohydrates: 49.29 g

Flavor Combinations

Nutmeg pairs exceptionally well with dairy products, making it a classic addition to cream-based sauces and custards. It also complements starchy vegetables like potatoes and sweet potatoes, as well as winter squash varieties. In terms of spices, nutmeg works harmoniously with cinnamon, cloves, and cardamom. It's also a traditional component in spice blends like garam masala and pumpkin pie spice. For a savory twist, nutmeg can enhance the flavors of spinach, cheese dishes, and sausages.

Allergen Information

Nutmeg allergies are rare but can occur. Symptoms might include skin rashes or respiratory problems. Because nutmeg is often used in small quantities, it may be difficult to identify as an allergen. Those with a known allergy should read labels carefully and avoid foods that contain nutmeg.

Recipes with Nutmeg

Fettuccine Bolognese