Ground Nutmeg

Warm, sweet, woody, slightly nutty and deeply aromatic.

Nutmeg works in savory cooking as well as baking, particularly with rich dairy textures and leafy greens. It is a concentrated culinary accent; use small recipe amounts instead of treating it as a seasoning to shake on generously.

Pumpkin pie, custards, cream sauces, potatoes, chai, baked goods, vegetables and warm spice blends.

Begin with a tiny pinch per cup of creamy sauce or cooked greens.

Stir in near the end and taste after it has dispersed.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Warm 2 cups cooked, well-drained spinach with 2 tablespoons cream or a suitable creamy alternative. Stir in a tiny pinch of nutmeg and black pepper. Heat gently and taste for salt before serving alongside potatoes or a roast.

Nutmeg is the seed of a tree native to Indonesia’s Banda Islands. Mace comes from the covering around that seed. They are related spices with different aromatic balances, rather than two names for an identical powder.

Nutmeg: botanical and geographic background

Ground nutmeg.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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