Nutmeg

The nutmeg tree (Myristica fragrans) is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices: nutmeg and mace. The fruit of the tree (similar in size and colour to an apricot) contains a seed kernel (nutmeg), which is covered by a red, lacy layer (mace). When the fruits are harvested and spilt, the mace layer is removed and the seed shell is dried before being cracked open to reveal the light brown nutmeg.

Nutmeg has a sweet, aromatic and nutty aroma and a warm, slightly bittersweet flavour that may be used successfully in both sweet and savoury dishes, including sausages, terrines, pâtés, potted meat, seafood, egg dishes, mashed potatoes and spinach, as well as cakes, biscuits, and spiced fruits. It works particularly well in cheese and milk-based recipes such as soufflés, custards, rice puddings and sauces. In Italy, it is added to stuffed pasta and mortadella sausages, whilst in India, it is a frequent ingredient of the spice mixture garam masala. Nutmeg is also perfect for adding to mulled wines, eggnog, punches, ale and brandy, where it provides a delicious spicy flavour.

Although nutmeg may be sold ground into a powder, freshly grated whole nutmeg provides far more flavour. A nutmeg grater or grinder is often the best tool to use to grate nutmeg, although the finest blade on a standard cheese grater can often work just as well. Whole and ground nutmeg should be stored in a cool, dry place away from direct sunlight. As nutmeg is quite oily, it may be necessary to give ground nutmeg a good shake before using as it can settle and stick together in the jar.