Nutmeg, native to the Banda Islands of Indonesia (commonly referred to as the Spice Islands), is the seed of a fruit produced by an evergreen tree. This unique tree is one of a few plants that produce two spices, nutmeg, and mace, which is the protective outer layer of the nutmeg.
Nutmeg has a fresh, warm aroma and a woody, bittersweet flavor with hints of clove. It pairs well both sweet and savory spices.
Grind or grate and add to baked goods like breads, pies, pastries, and fruit dishes. Try with lamb, veal, and veggies and in stews and pasta sauce.
When used in cakes, breads, pastries, fruit dishes and pies, it pairs well with ginger, cinnamon and cloves. When used in lamb, mutton, meat stews, spinach dishes, veal, vegetable recipes and even pasta sauces, it pairs well with cumin, coriander, pepper and thyme.
More Uses
Spiced Snickerdoodles: Add about 1/4 tsp. freshly grated nutmeg to your favorite snickerdoodle recipe.
Spiced Quiche: Grate 3-4 times into egg mixture before baking.
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Garlic-Free
Black Pepper-Free
Corn-Free
Capsicum-Free
Sweetener-Free
Sugar-Free
Sesame-Free
Vegetarian
Vegan
A traditional bolognese sauce gets a twist with a sofrito-inspired seasoning and crumbled tempeh; the tempeh is a great flavor carrier for the sauce. Instead of a traditional pasta dish, we offer an easy-to-prep method for making zucchini noodles—you don’t even need a spiralizer.
Homemade eggnog is so easy to make and so much tastier than the store-bought stuff.
A traditional bolognese sauce gets a twist with a sofrito-inspired seasoning and crumbled tempeh; the tempeh is a great flavor carrier for the sauce. Instead of a traditional pasta dish, we offer an easy-to-prep method for making zucchini noodles—you don’t even need a spiralizer.
Homemade eggnog is so easy to make and so much tastier than the store-bought stuff.
