Nutmeg In The Kitchen

For generations, nutmeg has been a staple spice in every kitchen, but the use of this spice goes back to antiquity; the ancient Greeks and Romans used it. Once very rare, nutmeg was first “discovered” in the Banda islands in Indonesia and it’s popularity spread quickly. In fact the use of nutmeg was so popular (and, therefore profitable for whoever controlled it‘s export) that the Dutch military conquered the Banda islands to gain control of the nutmeg trade.

Using nutmeg in the kitchen for it’s culinary attributes goes back many generations. In fact, both mace and nutmeg have been used to spice up dishes for years. The two actually have a similar taste but the mace is more delicate and good for soups, sweet potatoes, and dishes that need a lighter touch.

Nutmeg is more robust and is an ingredient in a wide array of recipes. It is great in desserts, but can also be used to flavor meats, vegetables and sauces. Who hasn’t sprinkled a bit of nutmeg in their eggnog during the holidays? The English love it in egg custard and it is great for other custards and heavy dishes. It is found in a variety of pies, especially pumpkin and sometimes apple. It can also completely change the complexion of cinnamon rolls.

When cooking with nutmeg, just like any other spice, get it as fresh as possible. Ground or powdered nutmeg can lose its flavor over time. So to get the full effects consider buying a whole nutmeg and grating it yourself. Use the smallest holes in any style of grater and be sure to grate up only the amount you need at the time. Store the rest of the nut in an airtight container in a cool dry place.

Don’t have a handy supply of nutmeg in the kitchen? Don’t worry, you can substitute mace for nutmeg in almost any recipe.

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