If there’s one thing we all know about nutmeg it’s that you can’t make a good eggnog recipe without it. It’s also in some cookies. And sometimes in other drinks. Creamed onions perhaps? But many people aren’t aware of its many other uses which is tragic because the truly inimitable flavor of nutmeg makes everything taste so much better.
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This nutmeg works in 97% of cases…
Nutmeg has long been a staple in spice racks around the world. Used as everything from an air freshener on the streets of Imperial Rome to a food preservative in many cultures nutmeg has been through some serious business… and it has the history to prove it.
These days nutmeg should play a much bigger role in the average kitchen. Its warm fragrant earthy spicy and nutty notes add a complexity to both sweet and savory dishes that you just can’t get anywhere else. From mulled wine and pasta to curry and pumpkin soup we. need. more. nutmeg. So here’s a comprehensive look at the origins and uses of nutmeg and the best practices for incorporating it into your cooking.
The name nutmeg refers both to the evergreen tropical tree (Myristica fragrans) from which the spice is gathered and to the inner kernel of the fruit of the nutmeg tree which is dried and sold whole or in a fine powder among other preparations. Nutmeg originates from a small corner of the world known as the Spice Islands part of Indonesia and is not actually a nut. The word "nutmeg" is derived from the Latin words for nut ("nux") and musky ("muscat"). It is possible that the Arabic word "mesk" also had something to do with its etymology.
