Nutmeg, or Myristica fragrans, is an evergreen tree in the Myristicaceae family. The tree actually produces two spices used in the culinary world: mace and nutmeg. Nutmeg is the seed of the tree, found at the center of its fruit. Native to Indonesia and the West Indies, it is now cultivated in several other warm climates. Nutmeg made its first historical appearance around the early 9th century as a seasoning in monasteries and has since become a valuable tool in a baker’s arsenal.
Characteristics
Nutmeg is the seed of the tree’s yellowish fruit, which is the size of an apricot or nectarine. The fruit itself is edible; it is generally split, covered in palm sugar, and sweetened/fermented over several days before being eaten. When split, the fruit reveals a protective layer (which is dried and sold as mace), the fruit flesh, and a smooth, shiny pit at the center of which is nutmeg. The nutmeg is ovate, around 1-2 inches long, with a wrinkled brown surface. This spice is sold either whole or ground and has a warm, nutty flavor. Its enticing and sweet aroma is amplified when baked into treats or pastries.
The nutmeg tree itself is tropical and generally reaches 30-40 feet in height. It has thick, strong branches with dense, grayish bark and dark-green oval leaves, as well as small, light-yellow flowers.
Common Uses
Nutmeg has long been a spice in high demand and, as a result, was historically very valuable. The Arabs were the first to control the trade of nutmeg, and later, the Dutch took over. The Dutch went so far as to destroy trees that sprouted outside of their designated growing regions to maintain control. These efforts eventually failed, and nutmeg was later cultivated by the French and British. Eventually, this attempt at monopolizing the spice market was abandoned.
Nutmeg is utilized in many world cuisines, especially those of the Middle East, England, and the West Indies. Its aroma and flavor are particularly useful in baking sweet dishes such as pies, cakes, cookies, pastries, puddings, and custards. It can also be used in savory dishes like cheese spreads, cheese sauces, dips, lentil dishes, soufflés, and soups with tomato or chicken bases. Nutmeg is a key ingredient in the Moroccan spice blend ras el hanout (which includes nutmeg, cardamom, cassia, mace, clove, cumin, chili, rose petals, cinnamon, and more). It is also commonly used in Italian sausages and in the Scottish dish haggis. Holiday drinks such as cider, mulled wine, and eggnog would not be the same without it.
Nutmeg is toxic in large quantities. A teaspoon or less is usually sufficient for most recipes. Ingesting a significant amount (more than half a pound) in a single sitting can lead to medical issues, but frequent use in small amounts is safe.
The spice has been historically used to treat digestive issues such as flatulence, indigestion, nausea, and vomiting. It has also been abused in the drug world as a means of obtaining a narcotic high, although with little success.
Use and Storage
Nutmeg can be purchased whole or ground in most supermarkets. Whole nutmeg is preferred since ground nutmeg loses its flavor more quickly. However, grinding it requires a special grinder. Ground nutmeg should be stored in an airtight container, out of direct sunlight.
Use It:
- To season Middle Eastern dishes
- In béchamel sauce
- In milk-based dishes like rice pudding, custards, or cream fillings
- To season pureed pumpkin or butternut squash
- To add flavor to spinach or potatoes
- Sprinkled on grilled pineapple for a tropical dessert
- In cheese dishes or soufflés
- In baked goods like pastries or cakes
- When preparing Italian sausage or seasoned meat dishes
- To add dimension to seasoned cider or mulled wine
Recipe with Nutmeg
Virgin Eggnog (*note: recipe contains raw eggs*)
4 eggs, beaten 6 tablespoons sugar 2 teaspoons vanilla ¼ teaspoon ground nutmeg ½ teaspoon cinnamon 4 cups whole milk 1/3 cup half and half
In a large bowl, combine the beaten eggs, vanilla, and sugar. Stir in the milk slowly, then add the half and half. Add the cinnamon and nutmeg, stirring again to combine. Let chill for several hours before serving.
