Nutmeg, an intense autumnal fragrance with hints of wood and a mild taste.
Nutmeg is the seed of a tree only found on some Indonesian islands that is used in salty dishes like squash soups, or to add depth to sauces like béchamel. It goes well in creamy recipes with dairy products and in gratins.
The history of nutmeg dates back to the first century AD when it was considered a currency in trade. The Dutch conquered the Banda Islands in order to monopolise the trade in nutmeg, which gave rise to the creation of the Dutch East Indies Company.
By grating the seed directly, a fresher, cleaner taste is obtained. It is an ingredient in spice mixes, like ras el hanout and garam masala. You can add it to your cookies or hot drinks like cappuccino or punch to add more flavour and a decorative touch.
Tip for getting the most out of nutmeg:
We use it finely grated and in very small quantities. Although its flavour may seem sweet, too much can take overpower our recipe.
