Whole nutmeg: warm, aromatic and full-flavoured

Whole nutmeg has a warm, slightly sweet and spicy flavour that adds extra depth to both savoury and sweet dishes. The spice is the dried seed of the fruit of the nutmeg tree (Myristica fragrans), a tropical tree that mainly grows in Indonesia, India and Sri Lanka. Indonesia is still the largest producer of nutmeg in the world.

Want to know more about the origin and uses of this spice? Also read our blog What is nutmeg? Everything you need to know.

What do you use whole nutmeg for?

Freshly grated nutmeg fits surprisingly well in both savoury and sweet dishes. The warm, aromatic flavour is particularly good in:

• cauliflower, spinach, green beans and peas
• mashed potatoes and stamppot
• béchamel sauce and cheese sauce
• casseroles and lasagne
• ragouts and stews
• pumpkin soup

Also in sweet dishes nutmeg is a lovely flavouring. Try a pinch in apple pie, rice pudding, pudding, banana bread or even over a cappuccino or hot chocolate.

Why choose whole nutmeg?

Ground nutmeg is convenient, but whole nutmeg offers an important advantage: you grate the spice only just before use. This preserves the natural aromas and essential oils better, resulting in a fuller and more intense flavour.

In addition, whole nutmeg, if stored dry and airtight, has a long shelf life.

How much nutmeg do you use?

Nutmeg has a powerful flavour, so you usually need only a small amount. For most dishes a pinch or about a quarter teaspoon is more than enough.

Always use nutmeg in moderation. Large amounts are discouraged because they can cause health complaints such as nausea, dizziness and a restless feeling. It is also wise to be cautious with large amounts of nutmeg during pregnancy. The small amounts normally used in dishes generally do not pose a problem.

Nutmeg naturally contains various minerals, including potassium, calcium and iron. Because you use only small amounts of it, it is mainly a spice that gives dishes a warm, full flavour.