39 free nutmeg kitchen insights and benefits

Did you know that until the middle of the 19th century, the world’s supply of nutmeg and mace came exclusively from the Spice Islands?

• The British gained temporary control of the Spice Islands from the Dutch as a result of the Dutch interregnum that occurred during the Napoleonic Wars. They then transported nutmeg plants, complete with soil, to Sri Lanka, Penang, Bencoolen (Malaysia), and Singapore. Nutmeg is a spice that is used in cooking.
• Since the advent of Europeans on this island in the early 19th century, the cultivation of nutmeg has taken precedence over all other cash crops, and Grenada is currently the second largest producer of nutmeg in the world. Nutmeg was brought to this island as an introduction by the Europeans. In addition to being an essential component in the production of food and beverages, it also has a substantial amount of symbolic weight and may even be seen displayed on the country’s flag. Famous on the island of Grenada are fruit preserves and candies flavoured with nutmeg.
• It is one of the most widely used spices in the Caribbean, particularly for the purpose of making various types of alcoholic beverages. Nutmeg is often used to provide flavour to rum punches such Punch de Crème, Coquito, Gully Wash, and Painkiller, amongst others. Some of these punches are even named after the spice. For example, to make a Painkiller cocktail, rum is combined with four parts orange juice, one part coconut cream, and one part orange juice. The drink is then served over ice with a substantial amount of powdered nutmeg on top.
• Nutmeg has a distinctively pungent aroma and a warm, slightly sweet flavour; it is used to season a wide variety of baked products, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and drinks like eggnog. Nutmeg has a pungent aroma and a warm, slightly sweet flavour.

Nutmeg nutrition values and health benefits

1. Nutmeg contains trace levels of vitamins A, folate, choline, and vitamin C; however, these nutrients are not present in proportions that might significantly affect your consumption of the recommended daily amount for each vitamin. Nutmeg contains trace levels of calcium, phosphorus, magnesium, and potassium, in addition to very low concentrations of sodium and manganese.
2. Nutmeg has a high concentration of antioxidants, which have been shown to reduce the risk of developing major diseases including cancer, heart disease, and liver disease as well as the indications of ageing.
3. There are a few different dental products that include nutmeg oil. The seasoning contains antibacterial qualities, and these properties have been shown to be especially efficient against oral pathogens, which are the organisms that cause illness as well as foul breath.
4. Nutmeg has been demonstrated to improve the quality and quantity of sleep when used in small amounts. However, human research of a better quality are required in order to corroborate this impact.
5. Because it contains a high amount of fibre, nutmeg may help maintain the digestive tract healthy and avoid an increase in blood sugar levels.
6. Nutmeg may help improve mood, make it easier to regulate blood sugar, and lower the risk factors for heart disease, according to some study published in tubes. For further investigation into these conceivable positive effects on health, studies on people are required.
7. In moderation, nutmeg does not pose any health risks. However, even a little amount of 2 teaspoons, which is equivalent to 5 grammes, might trigger some of the symptoms of poisoning. When the dose is increased, the symptoms grow more severe, and significant consequences or even death may result.
8. There have been accounts of people being poisoned by nutmeg as far back as the early 1900s. The symptoms of nutmeg poisoning include a searing ache in the stomach, precordial anxiety, or giddiness.
9. According to the findings of a group of researchers, the toxicity of nutmeg is caused by the presence of myristicin oil, which is a natural chemical molecule that may be found in the spice.
10. According to one research that has been made public, nutmeg poisoning is uncommon but probably underreported. It is something that should be examined in recreational drug users who are exhibiting acute psychotic symptoms in addition to symptoms related to the central nervous system.

100 g of nutmeg has 525 calories (2196 kJ), 6 g of protein, 36 g of fat, and 49 g of carbs, including 21 g of fibre.

How to store nutmeg and how to buy them

• You may get nutmeg in either its ground or whole form; which you use will depend on your personal choice. It should not be too difficult to get ground nutmeg in the section of your neighbourhood grocery shop dedicated to spices.
• After being processed into a coarse powder form, it has a propensity to quickly lose both its flavour and aroma, despite the fact that it is convenient. As a direct consequence of this, ground nutmeg is often only available on the market in very minuscule quantities. Nutmeg may be purchased in its natural, unprocessed state at many grocery stores, specialty food shops, and even on the internet.
• In a way similar to that of cinnamon, whole nutmeg is able to maintain its flavour for a lengthier period of time than its powdered counterpart. This is because grinding exposes a greater surface area to the air, which causes the flavour to diminish more rapidly. As a result of this, the taste of the substance is lost more rapidly. When utilising whole nutmeg, just the seed’s surface is exposed to the air; however, after the nutmeg is ground into powder, each individual particle of powder on the surface is exposed to the air. Even though “best before” dates are often printed on the labels of spices, the information they provide is of very little use.
• In the same way that you would store other spices and herbs, nutmeg should be kept in a cool, dark place that is shielded from both direct sunlight and sources of heat. Although the pantry is the most optimal spot for storing spices, a cabinet in the kitchen is the most convenient option. After you have used the nutmeg seeds you purchased in bulk, you can keep them fresh for a longer period of time by storing them in an airtight container or jar after the package has been opened. When stored in this way, they will maintain their high level of freshness for an extended amount of time.
• When purchasing nutmeg that has been ground, you will most often find it packaged in a paper container. If you wish to store it for a longer period of time than one year, you should probably put it in a small jar or some other kind of container. If this cannot be done, then you should do your best to keep it in the packaging it came in. To summarise, keep in mind that the spice should be kept in a place that is free from moisture, direct sunlight, and temperatures that are too high or too low. Use a separate grater for this task in order to avoid doing the grinding directly over the meal that you are already preparing on the stove. Instead, do it with your fingers on the counter, and then sprinkle it on top of the meal when you are finished.
• In general, you may anticipate that powdered nutmeg will retain its freshness for around 2 years when properly maintained, although whole nutmeg seeds will keep their potency for approximately 4 years if they are carefully conserved. Obviously, this is done in order to maintain the greatest possible standard of quality. If water does not come into contact with the spice, it should be able to last much longer than that and still be in a state that is generally usable when you open it. Please bear in mind that, similar to other spices, the flavour and aroma of nutmeg become less potent as it ages.
• There are a few clear indicators that your nutmeg has lost its freshness and is no longer of any use in the kitchen, including the following:
  1. The phrase “mould formation” refers to the process that occurs when a packet of powdered or whole nutmeg is left exposed to water, which triggers the onset of fungal growth and results in the production of a surface that is spongey and clustered. When moulds are seen within a package, it is no longer safe to utilise the contents of that packet, and you should remove any mouldy packets from the cabinets in your kitchen.
  2. Make sure you give the nutmeg in the package a good whiff before you use it in any of your mouth watering dishes. If you open a jar of nutmeg and find that it has taken on an unpleasant odour, this is a warning sign that the nutmeg has to be discarded immediately before it taints your food.
  3. As was just pointed out, both the taste and the perfume of your nutmeg will deteriorate as time passes. When utilising nutmeg that has been held for a considerable amount of time, it is essential to evaluate the spice’s potential. You may evaluate its potential by rubbing some powdered nutmeg between your fingers, then tasting and smelling the mixture that is produced.

Cooking techniques, secrets, and tips from the kitchen

1. Although it is classified as a sweet condiment, nutmeg does not have the usual syrupy sweetness associated with sweets. The sweetness is more of an earthy and nutty kind. Because of this, it is quite adaptable, and it is for this reason that it may be used to savoury meals in addition to sweet ones. Just keep in mind that you only need a very little amount of the specialty spice.
2. Nutmeg is not only for dessert dishes. You may also use it on veggies including sweet potatoes, red potatoes, carrots, pumpkin, winter squash, cabbage, broccoli, cauliflower, and spinach. Intense taste may be achieved by combining the vegetable with nutmeg and a little amount of butter, olive oil, or coconut oil in addition to the spice.
3. The fruit has a lovely flavour and appearance on its own, but the addition of powdered nutmeg enhances both the flavour and the aesthetic appeal. Nutmeg goes well with a variety of fruits, including apples, bananas, peaches, nectarines, pears, pineapple, and mango, whether they are fresh or cooked. To prepare a fruit salad using a variety of fruits, cut the fruits into bite-sized pieces, sprinkle them with nutmeg, and then drizzle some fresh lemon juice over the dish in a uniform layer.
4. Nutmeg may be used as a topping for a variety of morning foods, including quiche, scrambled eggs, omelettes, pancakes, French toast, and baked goods like muffins. To ensure that the nutmeg is well distributed throughout the dish, do this step when the meal is still hot and just after it has been cooked or baked. Nutmeg powder is another great option that may be added to a bowl of hot oatmeal, quinoa, or any other kind of morning cereal.
5. Nutmeg powder is delicious not only when it is used in dessert recipes, but also when it is sprinkled on top of desserts after they have been cooked. Desserts like fruit pies, cakes, cookies, and custard are all excellent options. As soon as you take the dessert out of the oven, evenly sprinkle some nutmeg all over the top of it. Instead of the powder just resting loosely on the surface of the dessert dish, the nutmeg will be more thoroughly incorporated into the dish when done in this manner. Because nutmeg contributes a taste that is uniquely sweet on its own, using it in this manner on desserts may even make it possible for you to lessen the quantity of sugar or other sweetener that you include into the preparation of your dessert.
6. By dusting some powdered nutmeg on top of different beverages, you may give them a unique flavour that is sure to wow your guests. A mug or cup of hot coffee, hot chocolate, hot tea, eggnog, or cider is given an extra pep by the addition of nutmeg. You do not need to measure anything; simply add it with a very light hand. In addition to the nutmeg, you may also add some ground cinnamon or powdered cocoa to your beverage for an even deeper taste.
7. Despite the fact that nutmeg is most often seen in baked goods and other sweet meals, it is also a fantastic accent to savoury recipes. It has a taste that is slightly nutty, which makes it an excellent complement to stews, soups, and chilli. This addition is beneficial to a variety of foods, including pork loins, chicken thighs, brown rice, vegetables, and smoothies. Nutmeg also enhances the flavour of recipes that are creamy or cheesy. When you think of Italian food, things like lasagne, spaghetti, and alfredo sauce probably spring to mind. Nutmeg is an ingredient that may be used to simply enhance the flavour of cheesy Mexican recipes.
8. Cinnamon, cloves, cardamom, coriander, mace, and peppercorn are some of the other woody, sweet, and sharp spices that match nicely with nutmeg. You may use it as part of a spice rub for barbecues or marinades by combining it with other spices.

History of nutmeg from the beginning until today

• Banda, Indonesia, the largest of the Molucca spice islands, is where the nutmeg tree, scientifically known as Myristica fragrans, is said to have originated. The Latin words nux (nut) and muscat (musky) provide the basis of the English word nutmeg.
• A tree producing nuts with two different flavours was known as early as the 1st century A.D., according to Roman author Pliny. When it came time for his coronation, Emperor Henry VI had the streets of Rome filled to the brim with nutmegs.
• In the sixth century A.D., Arab spice merchants bring mace and nutmeg to Constantinople. Ancient spice merchants hid behind myth and legend to sell their wares at inflated prices. Most wealthy and noble Europeans by the end of the 12th century had already tried these exotic spices and fallen in love with them, and news was quickly transmitted over the continent.
• Portugal established colonies on and around the Banda islands in 1512, where they stocked up on mace, nutmeg, and cloves, claiming to have found the nutmeg crop. This change has resulted in lower prices and greater accessibility of mace and nutmeg throughout Europe.
• All save the island of Rhun, which the English had claimed by the early 1600s, was taken over by the Dutch East India Trading Company. They were adamant about keeping their stranglehold on the nutmeg market and would execute anybody who dared to break their monopoly by destroying their fields.
• 1667 The Dutch East India Company legally sells Manhattan to the English in exchange for the Bandanese island of Rhun, giving the latter a monopoly on nutmeg and mace. At the time of the agreement, Manhattan was a fur trapping colony.
• The Dutch nutmeg monopoly was broken in 1770 when French spice merchants successfully sneaked nutmeg trees into the island colony of Mauritius. Pierre Poivre (sometimes spelled Peter Pepper), a famous French botanist who spread various kinds of spices to other French colonies, manages to do it.
• 1843 After nutmeg is introduced to the island of Grenada by English merchants, the island quickly rises to prominence as the West Indies’ preeminent producer of both nutmeg and mace.
• In 21st century Grenada produces somewhat less nutmeg than Indonesia, but still more than any other country. The flag of Grenada features an image of the nutmeg fruit. Popular uses for nutmeg include adding flavour to eggnog and as an autumnal dessert spice that pairs well with cinnamon. But the make-up and history of this comforting spice are fascinating.