We need to talk. It’s important.
I can’t have you using that Ground Nutmeg you have in your pantry. I know it’s easy. I know it’s cheap. I just can’t in good conscience let this continue.
Let’s talk about nutmeg. I have The Internets so I know everything I need to know.
Nutmeg comes from a type of evergreen tree in southeast Asia and Australasia. Now, before I continue, am I the only one that didn’t know what Australasia was? Australasia includes Australia, New Zealand and Papua New Ginuea. True. Fun fact!
So two important culinary items come from this magical evergreen type tree: nutmeg and mace. Nutmeg is actually the seed of the tree. It’s slightly smaller than an egg, solid and hard, but when grated, has an interesting lace like design. Mace is the dried, reddish covering of the arillus seed. Huh? Yea. Pay attention, we’re still learning. Mace has a slightly more delicate flavor than nutmeg and when baked, imparts an almost saffron like orange glow.
The beauty of nutmeg is that it’s so versatile. It’s an integral part of a spice cake like carrot cake, or my beloved Sugar and Spice Cinnamon Rolls, but also shines when sprinkled over sauteed spinach or mixed into cheese sauces. The key to nutmeg is to always (always! always!) go for the fresh stuff. It’s easy. I promise. It’s not a pain in the ass. All you’ll need is a jar of the nutmeg seeds (they often come in a jar with between 6 and 8 ) and a microplane. Microplanes are just about the handiest zester/grater ever!
When a recipe calls for freshly grated nutmeg, you’re good to go. If a recipe simply calls for 1 teaspoon ground nutmeg, you might want to use a dash less. Go for 3/4 teaspoon of the fresh stuff instead. Fresh nutmeg is stronger, more aromatic and more forward that the pre-ground, dusty nutmeg.
Pre-ground nutmeg is a poor excuse for such a beautiful spice. Go fresh. It’s the only way to go.
Trudi
I was also wondering the actual shelf life of the nut of a nutmeg. I had just purchased another bag of whole nutmeg and wondered about the expiration or decreased flavor of the nuts. The older ones look slightly more shriveled. Does that mean it has lost it’s freshness or any of the flavor? Please let me know. Thanks so much.
San
Mmmmm I think my favourite thing about fresh nutmeg (besides the obvious wonderful flavor) is the smell it has. The ground stuff doesn’t even smell like the fresh does.
I’m wondering now too how long it should be stored, I think I’ve had mine for quite a long time now… It still smells and tastes wonderful so I’m not too worried but it would be good to know :)
DeAnne
I first experienced whole nutmeg during a last minute Thanksgiving Day grocery store run, never again will I ever buy it ground. I feel in love with the aroma and was delighted by the appearance of the nuts. I’ve ruined a few manicures (user error) but it matters not, someone gave me a grinder with nutmeg – not the same. whole nutmeg is wonderful. . .
any tips on grating cinnamon sticks? I tried that for the first time and it takes forever!
Jaina
Sounds like I need to go shopping…
EAT!
Once I tried grating my own nutmeg, I could never go back to the ground variety. I love my zester for all my grating neesds!!
SpiceLady
What are your thoughts about Dried Ginger versus Fresh Ginger? My farmer’s market had some beautiful Ginger this weekend – and I’m dying to find a great recipe for it! It’s colorful and moist — not like grocery-store leather looking fresh ginger. Any recipe ideas?
Thanks for the tip on nutmeg! I personally have never liked Nutmeg. But I have only had dried ground Nutmeg – not FRESH Nutmeg. You’ve convinced me to give Nutmeg another chance – fresh this time ’round. Thanks!
Mike
I have a shameful confession: I use pre-ground nutmeg (and canned chicken stock while I’m at it). I have no good excuse really. I’ve added whole nutmeg to this week’s groceries. But I’m still doing the chicken stock, lol!
cyndi
Thanks to you I purchased my first nutmeg seeds today!
robin @ caviar and codfish
I say YES to fresh nutmeg!!! (Sorry, I’m in a bit of a political mood) YES WE CAN grate our nutmeg!!
Holly
Amen, sister! Freshly ground nutmeg is the only way to go. It’s so easy — that’s no excuse! It smells and tastes incredible! I’ve found that the nutmeg seeds/nuts last a really long time.
ingrid
Yay, finally something I’m doing right and without being told to! I’ve been using fresh for a couple of years. Thanks for the tips on what to add it to besides dessert.
~ingrid
My First Kitchen
Fresh nutmeg is a message that needs to get out to the masses. As well as the Microplane. I actually did a post about them both a few months ago. It can’t be told too many times.
Lisa magicsprinkles
My kids are studying the rainforest and we sent in a nutmeg nut and some mace last week along with about 14 other spices. They really “get” the difference between fresh and preground. Thanks for the backup info!
cindy
i love, love to use fresh nutmeg…i think i really just like the way it grates over my microplane, is that weird?