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Discover the "real" nutmeg, the original that took me months to source. Nutmeg of which only a hint is enough to harmonize its recipe. An exceptional quality, intense and very fragrant. Embarked in the most beautiful plantations as soon as you open the bag!
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Poultry, fish, gratins, quiches, curries, vegetables, potatoes, sauces, chocolate.
Freshness packet - DUO 07/2025
Indonesia - Moluccan Islands "The origin of Nutmeg"
Nutmeg is native to the Moluccan province in Indonesia. Nutmeg is a spice from this tropical tree with evergreen leaves. Nutmeg can be recognised by its light white-yellow flowers and its strong fragrance.
Nutmeg has an ovoid, wrinkled, reddish-brown shape and can be used in powder form or whole. In this case, it is grated at the last moment. Its very aromatic flavour is slightly sweet.
David Vanille's choice: I chose to offer you this nutmeg from Indonesia because in recent years, Indonesian nutmeg has been distinguished by its intense taste. It will delight lovers of this spice.
Inside the fruit of the nutmeg tree is a stone covered with a kind of fleshy orange net, called arille, from which another spice, a cousin of nutmeg, mace, is extracted. After removing the mace, the nuts are dried. When the almond in the kernel has become mobile, the shell is broken to remove the nutmeg.
The Portuguese discovered the country of origin of nutmeg: the Banda archipelago in the Moluccas province of Indonesia. Together with the Dutch, they settled in the Moluccas, and had all the nutmeg trees pulled up in order to create a monopoly and thus maintain very high prices. The French steward Pierre Poivre, however, managed to steal a few plants and acclimatise them to 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 for several hours.
Did you know this? Nutmeg used to reach us after being soaked in a milk of lime to prevent it from germinating during transport.
Did you know that? Today, nutmeg comes from India, Indonesia, Jamaica, Malaysia, Sri Lanka, but the best nutmeg comes from its country of origin, the island of Banda (Moluccan Islands), where it is still cultivated. I'm trying to develop nutmeg collectors with a network on the Banda Islands so that you can discover it. Logistics is a challenge in itself for this locality. Currently, I find my source, coming from the last harvests from the island of Java
Like many spices, nutmeg is beneficial to health.
It can be used for medicinal purposes in :
Take ½ teaspoon of powdered nutmeg and add it to a glass of lukewarm water or to your tea at the end of your meal to benefit from its effects. Thus consumed, it helps digestion.
It also has a sedative effect. If you have trouble sleeping, prepare an infusion of valerian or a mug of hot milk and add half a teaspoon of nutmeg. Drink 30 minutes before going to bed.
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. Just mix a little nutmeg with water to obtain a paste and apply it to the painful area.
The nutmeg I offer you has a strong taste. I advise you to use it sparingly.
Nutmeg is one of the spices in the 4 spice mix and in Ras-el-hanout.
It can however be used to sublimate many western dishes such as gratins, purees, blanquette, soups... It also goes very well with white sauces and especially béchamel.
You can pleasantly spice up egg-based preparations with a hint of nutmeg, such as omelettes, quiches and cheese soufflés.
Nutmeg is also used in pastry making and especially in the famous English scones, puddings... As is the case with cinnamon, it is also effective in spicing up an apple pie or a crumble.
On the drinking side, it is one of the main ingredients of mulled wine or eggnog.
Wondering how to use nutmeg in your recipes without it taking over the flavours of the food? I advise you to sprinkle the nutmeg sparingly and add it little by little if necessary. And here are 3 perfect recipes to discover all the aromas of my Indonesian nutmeg.
A gourmet starter that seduces for its authentic taste! Thinly slice your leeks and half an onion and fry them in hot oil. Season with salt and pepper and add a pinch of nutmeg. Add a spoonful of heavy cream. Beat 6 eggs. Arrange your vegetables in the tart base and add the eggs. Bake at 180°C.
Return early with this winter dish that makes even the most difficult guests love cauliflower. Cook your cauliflower in water until tender. Drain it. Do the same with potatoes. Puree your cauliflower, add salt, pepper and a little powdered nutmeg. Add liquid cream. Make a firm purée. Pour the cauliflower into a casserole dish, then add a thick layer of mashed potatoes. Add some grated cheese and put it in the oven for grilling. Excellent with country sausages or a good pork chop.
A classic dessert to which nutmeg adds a bit of character. Make a homemade applesauce to which you add a pinch of nutmeg. Spread it on your pie dough. Cut thin slices of apple and garnish your tart with them. Bake at 180°C.
To preserve your nutmeg, nothing could be simpler! Place it in an airtight container and keep it away from light and humidity.
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Un parfum à tomber!