Nutmeg

Nutmeg brings warm, sweet, nutty notes to dishes.

Flavor

How to use it

Grating Fresh. Grating fresh nutmeg releases myristicin for a nutty aroma.

In Cream Sauces. A pinch of nutmeg adds warmth from myristicin and others.

Common mistakes

• Overdoing leads to overpowering flavor.
• Early addition evaporates volatiles like myristicin.

What goes with nutmeg

• Clove. Clove and nutmeg both have warm, spicy eugenol.
• Cinnamon. Nutmeg and cinnamon both provide a warm, comforting aroma.
• Pumpkin. Nutmeg's warm spiciness matches pumpkin's earthy sweetness.
• Cream. Cream's fat softens nutmeg's spicy edge, promoting its mellow notes.
• Gruyere. Nutmeg's warm sweetness complements gruyere's nutty melted flavor in cheese sauces.
• Milk. Nutmeg's warm spice scents milk in white sauces and puddings.
• Sweet Potato. Nutmeg's warm spice brings out sweet potato's sweetness.
• Spinach. Nutmeg adds warmth to spinach's earthy flavor.

Try tonight

• Warm mashed potatoes or squash.
• Grate into eggnog for holidays.
• Spice rubs for pork or poultry.

Storage

Store in an airtight container, away from light and moisture.