North Mountain Supply Bulk Nutmeg - 1 Pound - Whole

In the Middle East, nutmeg is used in lamb and mutton recipes, tomato sauces and vegetable stews. Europeans use it in mashed potatoes, rice dishes, pastas, soups, rice puddings, pies, biscuits and processed meats. The French use it in meats that are cooked for a long time, especially in stews and ragouts. Nutmeg is a key spice in Caribbean cuisine in everything from jerk seasonings to pastries, ice cream, fruit punches, eggnogs, breads and cakes. In this country, Ground Nutmeg is a classic baking spice and adds intense and spicy aroma to pastries, cakes, sweet rolls, banana bread, pumpkin pies, apple pies, ice cream, chocolate, lemon desserts cookies, coconut milk, fruit pies, muffins and sweet breads. Use as a topping for custard, eggnog and whipped cream. In addition to its uses in sweet dishes, nutmeg also works well in savory dishes and is considered by many chefs to be a secret ingredient in eggs, stew, creamy soups (especially split pea and tomato soups), sauces, seafood chowders, lamb, meatballs, milk dishes and with sweet potatoes. Widely used in spices blends from France, the Middle East, Asia, Africa and the Caribbean. Some of the more popular blends are garam masala, baharat, Tunsian five spice (also called qalat daqqa), ras el hanout, quatre epices, various Indian and Indonesian curry blends and jerk seasoning. Nutmeg has a piney, camphor-like aroma and the flavor is spicy, sweet and slightly bitter with hints of clove. Nutmeg and Mace possess closely related sensory qualities, with nutmeg being slightly sweeter and mace having a lighter, more delicate flavor. Ground Mace is best used in light dishes due to the bright orange hue it provides. Nutmeg compliments cabbage, carrots, cheese dishes, chicken, eggs, onions, potatoes, spinach, sweet potatoes and veal. Nutmeg partners well with cardamom, cinnamon, cloves, coriander, cumin, ginger, mace, pepper, rosebuds and thyme.