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, rich aroma and a woody, bittersweet flavor with hints of clove. 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. Whole nutmegs keep indefinitely making our bulk offerings an excellent value.
This kernel of the nutmeg seed is warm, aromatic, and woody with bittersweet notes and pairs well with cloves.
Whole nutmegs keep indefinitely. 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.
For 4-5 T of mix: Blend 2 1/2 T salt with 1 T rubbed sage, 1 1/2 t grated nutmeg and thyme, and 1/2 t ginger