Nutmeg, whole
Nutmeg is the dried, egg-shaped kernel of the seed of a tree native to Indonesia and cultivated in the Caribbean. This “nut” also yields the spice mace, the red, leathery gum that clings to its outer surface. Nutmeg was highly sought after in the early history of spice trading, which prompted a long-standing conflict between the English and Dutch in the 16th century, which culminated with control by the latter and prices driven so high that only nobility could afford to indulge in the spice.
Because whole nutmeg is grated fresh as-needed, this is the best form to ensure maximum flavor.
Grate fresh to flavor cookies, pastries, cakes, breads and muffins. May also be added to tea and coffee blends.
Origin: Sri Lanka
Recipe to try
Banana & Cinnamon Spiced Rice Pudding with Nutmeg, whole
Serves: 2
Ingredients
- ⅛ teaspoon Nutmeg, whole
- 1 cup water
- 1 cup ripe banana, sliced
- ¼ teaspoon Cinnamon (Vietnamese) Powder
- 1½ cups cooked rice
- 1 cup milk or oat milk
- 2 tablespoons Cinnamon Sugar
Method
- Finely grate or grind the whole spice before measuring. Stir it into 1 cup warm water.
- Combine the prepared mixture, cooked rice, milk, sugar and cinnamon in a saucepan. Simmer gently for 15–20 minutes, stirring often, until creamy.
- Fold in the fruit and warm for 2 minutes. Divide into bowls. Refrigerate leftovers promptly.
Flavor profile and pairings
Flavor: sweet, warm and aromatic when freshly grated.
Try it with: custards, cream sauces, leafy greens and baked goods.