Myristica fragrans

Origin: Indonesia

Varieties: Jamaican, African, Caribbean.

Flavour: Nutty, warm, sweet.

Uses: Beverages, chicken, lamb, beef, vegetables, cookies, cake, sauce, casserole, muffins, potatoes, East Indian curry, soup, stew, tea.

Dishes: Chai, eggnog, spiced chicken with nutmeg, lamb tagine with nutmeg, potatoes dauphinoise, alfredo sauce, keftedes (Greek meatballs), misir wat (Ethiopian spiced lentils(red), plantain cake with nutmeg, boflot/togbei (Ghanian doughnut), spekkoek (Indonesian layered spice cake), homemade German späetzle, béchamel sauce, creamed spinach with nutmeg, resep semur ayam (Indonesian chicken with nutmeg), hot toddy, haggis, muscat nockerl (nutmeg macaroons), piparkukas (Latvian spice pepper cookies), nokedu (Hungarian noodle dumplings), porkkanalaatikko (Finnish carrot casserole), Estonian kringle, Caribbean stew chicken, jerk seasoning.

Compliments: Cinnamon, cardamom, cumin, anise, rosemary, thyme, oregano, basil, parsley, dill, clove, coriander, black pepper, vanilla, allspice, bay leaf, chilli pepper, fennel, turmeric, tarragon, fenugreek, saffron.

Substitutes for Nutmeg: Mace, cinnamon, allspice, clove, garam masala, pumpkin spice.

For me, the warm, nutty flavours that nutmeg adds to recipes are nostalgic and distinct. It can be enjoyed in a variety of sweet and savoury recipes. Ground Nutmeg (small format) is a Jem’s Favourite and ideal if you don’t have a grater and for baked goods, sauces, casseroles and stews. Or if you just want to save time. The flavour of ground nutmeg is not as strong and pronounced like Organic Whole Nutmeg that you grate every time you use it.
I grew having freshly ground nutmeg in recipes, however I use this Jem’s Favourite Organic Nutmeg (Ground) in my recipes and it tastes great to me.
All of these versions are delicious. It is a matter of how much flavour do you want to impart in your culinary creations.