Nutmeg
Warm, slightly sweet and distinctive. It can give depth to mild dishes without making them taste obviously of nutmeg.
AI-generated illustration.
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What is it?
Nutmeg comes from the seed inside the fruit of Myristica fragrans. Whole nutmeg is grated, while ground nutmeg is ready to use.
«Warm, slightly sweet and distinctive. It can give depth to mild dishes without making them taste obviously of nutmeg.»
Background
Whole nutmeg suits grating a little at a time. Ready-ground is easier to distribute, but you must still taste to judge the quantity.
Flavour profile
Warm, slightly sweet and distinctive. It can give depth to mild dishes without making them taste obviously of nutmeg.
Pairs well with
Béchamel, mashed potatoes, spinach, cauliflower and lasagne. Use small amounts as seasoning.
Grate a few strokes, stir in and taste. A whole nutmeg is a store of spice, not a serving size.
Did you know?
This guide covers the nutmeg seed itself. Mace should have its own description if we add it to the range.
Common mistakes
Measuring by eye from a large packet. Nutmeg can dominate long before the sauce looks different.
Know the difference
Mace is another part of the same fruit. Its name does not mean that the spice is made from flowers.
A little spice knowledge
A fine grater makes it easier to distribute very small amounts in a white sauce.
Works well with
Black pepper, cheese, milk and mild vegetables.
Sapidus’ favourite partners
In lasagne béchamel: taste the sauce before and after a small pinch.
Never combine with?
In mild mashed potatoes, nutmeg should stay in the background. Stop while the potato is still the main flavour.
Storage
Store tightly closed, dark and dry, away from cooker steam. Smell before use and buy an amount suited to your consumption. Follow the packaging advice for fresh or processed products.
Try it yourself
Divide a little mash in two. Add very little nutmeg to one and compare. This suggestion is not presented as a test carried out by Sapidus.
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