Taste and flavour

Nutmeg has a full and rich aroma that makes it one of the most highly regarded spices. It is characterised by a warm, strong flavour with a citrusy note.
Nutmeg owes its intense flavour to its essential oil. Its oil contains eugenol or geraniol, substances present in other spices. Nutmeg goes perfectly with cloves and cinnamon, but also with rosemary and laurel.

Advice for use

– Grate nutmeg with a grinder with small holes.
– Use in small quantities! Use nutmeg moderately to prevent its aroma from prevailing over the aroma of the other ingredients.
– Nutmeg is a delicious condiment for the neutral flavour of potatoes and milk, it is ideal for mashed potatoes and potato gratin.
– In sweet dishes and fruit cakes, nutmeg perfectly emphasises fruity and acidic notes.

Origin and history

From a botanical point of view, the nutmeg is not a nut, but the seed of a fruit similar to the peach. In areas where it is cultivated, the pulp of the fruit is also used for the preparation of chutney. Nutmeg seeds are covered by an outer husk that we mistakenly consider to be the nutmeg flower.

Good to know

It can be used with: nutmeg goes well with cloves, anise, dill, coriander, caraway, cardamom, cubeb, laurel, ginger, turmeric, black pepper and cinnamon.