Whole Nutmeg - LARGE SIZE

What is nutmeg?

Nutmeg is a spice from this tropical tree with evergreen leaves. The nutmeg tree can be recognized by its light white-yellow flowers with a strong fragrance.

Ovoid, wrinkled and reddish-brown in color, nutmeg is used in powder or whole. In this case, it is grated at the last moment. Its very aromatic flavor is slightly sweet.

David Vanille's choice : I chose to offer you this nutmeg from the Grenadine Islands because it reminds me of my years traveling in the Caribbean when I lived in Guadeloupe.

The harvest

Inside the fruit of the nutmeg tree is a stone covered with a kind of orange fleshy net, called the aril, from which we get another spice cousin of the nutmeg, the mace. After removing the mace, these nuts are put to dry. When the kernel in the stone has become mobile, the shell is broken to remove the nutmeg.

The origins of the nutmeg

The Portuguese discovered the country of origin of nutmeg: the Banda archipelago, in the Molucca province of Indonesia. Together with the Dutch, they settled in the Moluccas and had all the nutmeg trees uprooted in order to create a monopoly and thus maintain very high prices. However, the French intendant Pierre Poivre managed to steal some plants and to acclimatize them in Mauritius.

In the 16th century, it is said that many slaves who boarded ships bound for Europe used and abused it, because nutmeg has a narcotic effect, which led to a comatose state that could last several hours.

Did you know that? in the past, nutmeg was soaked in a milk of lime to prevent it from germinating during transport.

Did you know that? today, nutmeg comes to us from India, Indonesia, Jamaica, Malaysia and Sri Lanka, but the best nutmeg comes from its country of origin, the island of Banda (Moluccas) and the Grenadines, where it is still cultivated. I try to develop nutmeg collectors who have their channel on the Banda Islands in Indonesia or the Grenadines Islands depending on the quality of the harvest. The logistics are a challenge for this location alone. Currently, I find my source, from the latest harvests from the island of Java

Other uses of nutmeg

Like many spices, nutmeg is beneficial to health.

It can be used medicinally in :

Drink

Take ½ teaspoon of powdered nutmeg and add it to a glass of warm water or your tea at the end of your meal to benefit from its effects. Thus consumed, it helps with digestion.

It also has a sedative effect. If you have trouble falling asleep, prepare an infusion of valerian or a mug of hot milk and add half a teaspoon of nutmeg. Drink it 30 minutes before going to bed.

Paste:

Nutmeg has anti-inflammatory and antibacterial properties. Mixed with a little honey to make a paste and applied to pimples, it soothes acne.

It is also used against dental pain. Simply mix a little nutmeg with water to make a paste and apply it to the painful area.

How to use nutmeg in cooking?

The nutmeg I suggest has a strong taste. I advise you to use it sparingly.

Nutmeg is one of the spices present in the 4-spice mixture and in Ras-el-hanout.

However, it can be used to enhance many Western dishes such as gratins, mashed potatoes, blanquette, soups ... It is also very well associated with white sauces and especially the béchamel.

You can pleasantly spice up egg-based preparations with a touch of nutmeg, such as omelettes, quiches and cheese soufflés.

Nutmeg is also used in pastry making and in particular in the famous English scones, puddings... As it is the case of cinnamon, it is also effective to raise an apple pie or a crumble.

As for drinks, it is one of the main ingredients of mulled wine or eggnog.

Our recipe ideas with nutmeg

Wondering how to use nutmeg in your recipes without it overpowering the flavors of the food? I recommend sprinkling nutmeg sparingly and adding it a little at a time if necessary. And here are 3 perfect recipes to discover all the flavors of my nutmeg from the Grenadine Islands

The starter: Nutmeg quiche with leeks

A gourmet appetizer that seduces with its authentic taste! Slice your leeks and half an onion and fry them in hot oil. Add salt and pepper and a pinch of nutmeg. Add a spoonful of heavy cream. Beat 6 eggs. Arrange your vegetables in the bottom of the pie and add the eggs. Bake at 180°C.

The dish: Cauliflower gratin with cream

Back early with this winter dish that makes even the most difficult of diners love cauliflower. Cook your cauliflower in water until it is tender. Drain. Do the same with potatoes. Puree your cauliflower, add salt and pepper and a little nutmeg powder. Add some liquid cream. Make a firm purée. Pour your cauliflower into a casserole dish, then add a thick layer of purée. Add grated cheese and put in the oven on the grill. Excellent with country sausages or a good pork chop.

Dessert: Apple Pie

A classic dessert to which nutmeg adds a little character. Make a homemade applesauce and add a pinch of nutmeg. Spread it on your pie crust. Cut thin slices of apple and garnish your pie with them. Bake at 180°C.

How to store your nutmeg?

To preserve your nutmeg, nothing could be easier! Place it in an airtight container and keep it away from light and humidity.