If you ask me, nutmeg is seriously underrated. Sure, it holds its place in the all time classics such as eggnog, pumpkin pie or Béchamel sauce. But this humble looking spice is capable of so much more than that! In fact, nutmeg is extremely versatile, with a robust, rounded flavour that can elevate both sweet and savory dishes. So let’s give it the attention it deserves!
At A Glance:
It may come as a surprise, but nutmeg is not a nut. It is actually a fruit of a tropical evergreen tree that produces two spices: nutmeg and mace. Once harvested, the fruit is dried and the seed is split open to reveal the kernel – the actual nutmeg. The seed covering, also called aril, is used to make mace.
The spice is most commonly sold in its ground form. However, its flavourful oils evaporate quickly, and the powder looses its aroma soon after the jar has been opened. This is why it is much better to buy nutmeg whole and grind fresh. But don’t get too carried away! I didn’t call it ‘wicked’ just because. Did you know that excessive consumption of nutmeg may cause narcotic effects similar to hallucinogenic drugs? For this reason, Islam explicitly prohibits nutmeg in large quantities, and there is still disagreements between scholars on the ruling of taking it in smaller amounts. I mean, look at it though… the cross cut kinda gives it away 😵💫 😂
On a positive note, nutmeg is a powerful spice – so luckily, a little goes a long way!
The Flavour Profile:
Actually, nutmeg’s flavour profile is rather balanced. It has a deep, warm, bittersweet taste that is often described as ‘woody’. On the tongue it is pleasantly sweet, with a hint of pungency and a lingering freshness similar to that of green cardamom. The flavour is robust, but more rounded and less intense compared to those spices where you have one or two very dominant notes. That makes nutmeg work well in a wide range of dishes from desserts to stews. It imparts a warm, comforting feel, and the various aspects of its flavour can be accentuated by a range of accompanying ingredients.
How to Use Nutmeg:
A small amount of ground spice is typically enough to leave a noticeable trail. Because nutmeg’s flavourful oils are rather short-lived, it is better added towards the end of the cooking. For the same reason it is recommendable to buy kernels whole and grind or grate them fresh when needed. You can add a pinch to the cooking pot or pastry dough, or sprinkle over ready dishes.
Pairings and Recipes with Nutmeg:
Nutmeg’s soothing warm woodiness together with the fresh spicy finish make it an asset to many dishes. It goes very well with other strong spice, creating bold, interesting combinations. In savory recipes, try pairing it with ginger for more of a zesty heat, garlic for deeper, sweeter pungency or herbs to accentuate the earthy notes. A simple, 2-3 ingredients combo helps draw out individual flavours and is great in vegetables dishes. Like, for instance, in my Creamy Spinach with Nutmeg and Ginger or Dauphinoise Potatoes with White Pepper, Nutmeg and Thyme:
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Nutmeg is awesome with pumpkin or squash, and I like to add a pinch of spice to olive oil and brush the vegetable with it prior to roasting or frying. It enhances the taste and deepens the aroma, and is brilliant in snacks and salads.
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Another way to enjoy the taste of nutmeg is to use spice blends where it features. Which there are a lot of! Arabic Baharat, Caribbean Jamaican Jerk, Emirati Bzar are just a few examples. These warm, spicy, fragrant blends go exceptionally well with nourishing meat dishes. My favourites are: Stuffed Eggplant with Baharat and Fresh Yoghurt, Emirati Style Lamb and Jamaican Jerk Chicken.
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In desserts and sweet condiments, I find that cinnamon and cloves are often overshadowing other spice out there. For a little variation, substitute either one with nutmeg, or just add it on top.
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If you want to enjoy the wonderful flavour and enticing aroma of nutmeg but don’t feel like cooking, there is a simple way! Just add 1/4 tsp of ground or freshly grated spice to your morning tea or coffee 😀
Make sure to visit my Spice It Up section where you can find more spice profiles: invigorating Green Cardamom, licoricey Star Anise and savory Curry Leaves.
Do you have a favourite recipe with nutmeg? Share in comments below!
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