Nutmeg
Cultural or Geographic History
Nutmeg is the seed of Myristica fragrans. Interestingly, the tree produces both nutmeg and mace, and grows up to 60 feet tall. Both spices come from the tree's fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, nutmeg. Middle Eastern traders brought Nutmeg and mace to Southern Europe in the sixth century, and they were well known by the twelfth century from Italy to Denmark.
Flavor Profile
Nutmeg is more pungent and sweeter than mace.
Recommendations for Use
- Can be used in sausages, meats, soups, and preserves.
- Commonly added to eggnog, puddings, and fruit pies
- Can be used in puddings, and stews.
- Can add character to vegetable dishes
- Is an ideal baking spice and is complimentary in sweet breads, cakes, muffins, cookies, and fruit pies.
Recommendations for Combinations
- Use with allspice, cinnamon and cloves for spice cakes and cookies
- Use with white pepper and allspice for spinach lasagna
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