Nutmeg

Nutmeg is a popular aromatic spice that is the dried seed of the fruit of the evergreen nutmeg tree, native to the islands of Indonesia. It has a warm, rich, sweetish-spicy aroma with woody and slightly nutty notes, so it can give a special depth to both sweet and savoury dishes.

Nutmeg is prized for its versatility. In sweet cookery it is added to baking, pies (especially pumpkin and apple), custards, puddings, gingerbread dough, and also to warm drinks — mulled wine, eggnog, coffee. In savoury dishes it is the classic, almost obligatory accent of bechamel sauce and dishes based on it (lasagne, soufflé), and goes wonderfully with mashed potato, dishes with spinach, pumpkin, cheese, and with minced meats and sausages. The aroma is best revealed in freshly grated nutmeg, so it is usually kept whole and grated on a fine grater just before adding. It is important to remember moderation: nutmeg is very intense, so only a pinch is needed, and in large doses it can be toxic. This refined, “festive” spice is loved in the cuisines of the whole world for its ability to give dishes warmth, cosiness, and a refined aromatic depth.