Nutmeg is a spice. It is prepared from the seed of a tropical tree, which is referred to as nutmeg tree. Nutmeg is known to have many medicinal properties, though these are not fully understood.
Nutmeg is an unusual spice and has a lot of interesting properties. For one thing, it contains compounds called myristicin and elemicin, which have been shown to have a sedative effect on the nervous system. Other studies have shown that nutmeg can have a strong anti-seizure effect on people who have epilepsy. This is even more impressive when you consider that many of the anti-seizures drugs on the market today are very expensive and usually cause nerve damage. (You can say yes, but I don’t think you can be sure I won’t pay you. If I don’t pay, you don’t get a reward. If you pay me, you get a reward.)
Nutmeg is a spice made from the seed of a small evergreen tree that is native to the East Indies and Malaysia. Nutmeg is used as a flavoring for a variety of foods including meat, vegetables, and beverages. It can also be used in perfumery and in the pharmaceutical industry. There is no standard scientific definition for nutmeg, but in some traditional cultures it is considered a food spice that has a strong flavor and aroma and a warm, pungent, sweet taste. Nutmeg is called “minge” in many languages.
A Quick Look
Nutmeg is a spice that provides a sweet, peppery warmth to a dish when used in the proper amount. It may make you a bit loopy if you take too much of it. Nutmeg is a seed, not a nut, that is native to Indonesia. The seeds are harvested from light yellow fruits that also contain mace, a spice. To harvest nutmeg, the fruit is removed and the seed is allowed in the sun to dry up and split from the shell, allowing the nutmeg within to be extracted. Nutmeg may be purchased whole or shredded into a powder, and it pairs nicely with squash, lentils, pork, and baked products. If you consume too much nutmeg at once (more than a tablespoon), you may have odd symptoms. Myristicin, a volatile oil that is chemically related to mescaline, is found in nutmeg. A nutmeg “high” is marked by feelings of dread and impending doom, all the way to full-blown insanity, as well as gastrointestinal discomfort, and most individuals don’t deliberately repeat it. Nutmeg is safe, tasty, and devoid of crazy side effects when used at the recommended culinary dosage (about a sprinkle per single dish). We recommend that you use it just for that purpose.
Overview
Nutmeg is a spice that provides a sweet, warm spiciness to a meal when used in the correct amount.
It may make you a bit loopy if you take too much of it.
Nutmeg originates from huge tropical evergreen trees endemic to Indonesia, and it is a seed, not a nut. These trees produce light yellow fruits with a big seed enclosed in a shell on each one. A crimson-colored aril is wrapped around the seed shell, which is extracted and dried to create mace, a spice. Nutmeg is another spice found within the shell.
Nutmeg is harvested by removing the fruit (which is occasionally made into juice, wine, or jam) and leaving the seed in the sun to dry up and separate the nutmeg within from the shell. The shell is cracked apart and the nutmeg is extracted after approximately six to eight weeks.
If you consume too much nutmeg all at once, you may have unexpected side effects. Myristicin, a volatile oil chemically related to mescaline, the hallucinogenic component of peyote, is found in nutmeg.
To have the desired effect, you’ll need to eat a lot of nutmeg – over a tablespoon at one session. It’s worth mentioning that most individuals don’t deliberately repeat a nutmeg “high,” which is marked by anxiety and a sense of approaching doom that may progress to full-blown insanity. Oh, and there’s also stomach distress.
Nutmeg is totally safe, tasty, and devoid of crazy side effects when used at the recommended culinary dosage (about a sprinkle per single dish). We recommend that you use it just for that purpose.
Identification
Nutmeg is available whole or ground.
Nutmegs are spherical, greyish-brown seeds with a woody feel that are sold whole. They must be crushed with a pestle and mortar or grated before being used as a spice for cuisine due to their toughness.
Nutmeg powder has a similar reddish-brown hue and powdered texture like cumin.
The fragrance and taste of nutmeg is spicy, sweet, and somewhat cinnamon-like. Because ground nutmeg rapidly loses its taste, you’ll never go back if you can buy whole nutmeg and grate it fresh as required.
Nutritional Information
Nutmeg does not provide a major source of nutrients in the quantities commonly eaten. It is eaten for its taste rather than its nutritional value, as is the case with other spices.
Dosages more than a tablespoon may produce unpleasant psychotropic side effects, as well as mortality at extremely high doses.
Selection
Nutmeg may be obtained at most grocery stores, health food stores, bulk food stores, and spice shops, whole or ground.
Nutmeg, like many other ground spices, loses its taste strength with time, so look for it at high-turnover shops or covered bins in bulk food stores. For a spicier, more concentrated taste, go for whole nutmeg rather than powdered nutmeg.
If you get the chance to smell the product, take advantage of it. Fresh, high-quality nutmeg powder or seeds have a distinct spicy, sweet, and fragrant fragrance. Nutmeg is beyond its prime if it smells bland, dusty, or musty.
Storage
Nutmeg powder or seeds should be stored in a cold, closed cabinet or drawer away from heat, light, and moisture.
Ground nutmeg loses its potency faster than whole nutmeg. Ground nutmeg has a six-month shelf life if stored properly, but whole seeds will remain crisp and fragrant for a couple of years. Nutmeg is still safe to consume after this period, but it will have lost a lot of its taste.
Preparation
Ground nutmeg is a wonderful addition to squash, lentils, pork, baked products, porridges, and warm drinks such as ciders and lattes.
With the assistance of a mortar and pestle or a fine grater, whole nutmeg seeds must be ground into a powder. This is the way to go for better taste if you have the proper equipment.
CAULIFLOWER ROASTED WITH NUTMEG, HAZELNUTS, AND BROWN BUTTER
With the addition of fragrant nutmeg, crispy toasted hazelnuts, and brown butter, humble cauliflower is transformed into an incredible side dish. This is a simple but lovely complement to any dinner when topped with fresh thyme.
Ingredients
cauliflower, chopped into ½ to 1 inch florets (yields about 6 cups) 1 medium head extra virgin olive oil 1 tbsp nutmeg nut, freshly grated (about 1/4 tsp powder), plus extra for serving 1/2 sea salt 1/2 tsp unsalted butter 3 tbsp hazelnuts, roasted & coarsely chopped 1/2 cup sprigs of fresh thyme, for serving A few salt and pepper to taste
Directions
15-minute prep time Time to prepare: 35 minutes There are 4 servings in this recipe.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). With a large mixing bowl, combine the chopped cauliflower, olive oil, nutmeg, and salt, and toss to cover all of the florets in spice. Spread the cauliflower pieces out on a wide baking pan lined with parchment paper, being careful not to overcrowd them. Remove from the oven after 20 minutes, toss to rotate the pieces, and return to the oven for another 10-15 minutes. Cauliflower is done when the edges are tender and golden.
Make the brown butter while the cauliflower is roasting: In a small saucepan over medium heat, melt the butter. Allow it to melt in the pot, stirring it occasionally. The butter will begin to froth shortly after melting; keep an eye on it since the remainder of the procedure will proceed fast. Continue to stir the pan to prevent the milk solids from sticking to the bottom and scorching, and watch the butter transform from light yellow to brilliant yellow to golden brown. Remove the butter from the fire as soon as it becomes golden brown (it will also begin to smell wonderful – toasty and caramel-y) and place it in a separate bowl.
When the cauliflower is done, combine it with brown butter, chopped hazelnuts, and the leaves from a few sprigs of fresh thyme in a large mixing dish. Toss everything together and serve in a serving dish. If preferred, garnish with a few more grates of fresh nutmeg, a few sprigs of thyme, and more salt and pepper. Serve right away.
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Foods That Are Related
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Frequently Asked Questions
What dishes use nutmeg?
Nutmeg is a spice that can be used in many dishes. Some of the most common dishes that use nutmeg are pumpkin soup, chicken and rice, and apple pie.
How is nutmeg made?
Nutmeg is made by grinding up the seed of a fruit called myristica fragrans, which is native to Indonesia and Malaysia. The grinder is then turned into a fine powder, and the nutmeg flavor comes from an essential oil thats extracted from the seeds.
Can I use nutmeg for baking?
Yes, nutmeg is a spice that can be used in baking.
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