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The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. The flavor is sweet, warm and slightly bitter. Whole nutmeg retains its flavor better than grated. The nut is very hard and requires a sturdy grater with fine holes.

It tastes horrible when too much is used. It's aromatic oils are destroyed by heat, therefore it should be added to the end of cooking.

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Also known as- Myristica fragans, mace, mace fruit, nutmeg fruit.

Typical Preparations
Most popularly added to food in either ground, chopped or powdered form. May also be taken as a tea or extract.



Culinary Uses - Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflés and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes. It is often included as part of the Moroccan spice blend ras el hanout. It is indispensable to eggnog and numerous mulled wines and punches. One whole nutmeg grated equals 2 to 3 teaspoons of ground nutmeg.

Precautions
Nutmeg is a very weak hallucinogen; and whole nuts have been used to produce "trips".

This dosage of nutmeg can cause some very unpleasant side effects, notably prolonged nausea. However perfectly fine when used as a common spice.

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