Nutmeg consists of ground nutmeg, has a characteristic, bittersweet and earthy flavour and goes well with sweet pastries, soups, stews, starchy vegetables, cabbage and cheese dishes. Nutmeg is somewhat more tart than mace, which is otherwise very similar in flavour.
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Nutmeg nuts and flower are a product of the nutmeg tree, which originates from Indonesia. They were imported to Europe as early as the 6th century and from there made their way to what is now the second largest producer, the Caribbean island of Grenada.
The nut is surrounded by a shell, which in turn is covered by a kind of net, the mace. Both spices taste characteristically spicy and have a distinctive aroma. Mace is somewhat milder than the nut and has a floral aroma.
Nutmegs are popular in the kitchen for seasoning meat dishes, floury vegetables, cabbage and egg dishes. In the Orient, stews and slow-cooked braises in particular are refined with nutmeg. In Italy, a pinch of nutmeg is added to pasta sauces and fillings, while in Central Europe it is used to season cauliflower, white cabbage and soups. Indispensable as a topping for the Caribbean rum cocktail Planters Punch!
Nutmeg powder can be added at the beginning or towards the end of the preparation of the dish.
Fruit bread, Planters Punch, lamb tajine, mashed potatoes.
Characteristic spicy aroma, earthy, bittersweet flavour.
Pepper, cloves, ginger, fennel, coriander, cumin, cinnamon