What makes it so good?
- Nutmeg originates from Indonesia.
- Also known as "Pala" in Indonesia.
- Derived from several species of tree in the genus Myristica.
This is the solid and poweder(ish) form. The powder form is more common in households.
A picture of the seeds while still attached and before extracted and dried.
Nutmeg actually comes from the fruit from the Coniferous tree and the seeds in which it is inside.
Common Culinary Uses
- Nutmeg enhances many foods with its rich flavor. Countless recipes and dishes call for it in combination with other spices like cinnamon, cloves and ginger. It is more common to use nutmeg in seasonal dishes during the fall and winter.
- You can also use it on such vegetables as sweet potatoes, red potatoes, carrots, pumpkin, winter squash, cabbage, broccoli, cauliflower and spinach. Along with nutmeg, add a pat of butter, olive or coconut oil to the vegetable for an intensely flavorful combination.
- Fruit tastes and looks wonderful all by itself, and ground nutmeg kicks up both flavor and visual appeal. Sprinkle nutmeg onto raw or cooked apples, bananas, peaches, nectarines, pears, pineapple or mango.
- Ground nutmeg goes great not just in dessert recipes, but also on them after they’re baked. Fruit pies, cakes, custard and cookies are all good candidates. Sprinkle nutmeg evenly over the dessert soon after you take it out of the oven. This way, the nutmeg will better integrate into the dessert dish, rather than the powder sitting more loosely on the top of the dish.
- You can add a special twist to various drinks by sprinkling a little ground nutmeg on them. Nutmeg gives a kick to a mug or cup of hot coffee, hot chocolate, hot tea, eggnog or cider.
Fooducation - If Food can Talk - "Nutmeg"