All about nutmeg, how to use it in cooking and a recipe that makes the most of the spice
Nutmeg is a spice that is used sparingly. Many recipes call for just a few 'scrapes' or 'grinds' of it because its flavour and aroma are so pervasive.
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Once it is ground, those dissipate quickly, so it is better to buy whole nutmeg, which keeps for a long time, and grate it just before use; there are special nutmeg graters, but a Microplane also works well.
The nutmeg is not actually a nut; rather, it is the hard seed of a fruit. It is covered by a delicate, reddish-orange, weblike mace, which is also used as a spice. The nutmeg tree is indigenous to the Banda Islands of Indonesia, although it is now also grown in other places.
Nutmeg can be steamed and distilled to produce essential oil, which is used to help digestive problems, stimulate the appetite and act as an anti-inflammatory.
Nutmeg is a hard seed that can be steamed and distilled into an oil said to help treat digestive problems and act as an anti-inflammatory. Photo: Jonathan Wong
Nutmeg has narcotic properties that become apparent only when too much is consumed. Holistic healers sometimes recommend tiny amounts of nutmeg or nutmeg oil to relieve nausea and stress and to aid circulation.
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