Nutmeg Is More Than Just A Christmas Spice

We tend to only reach for nutmeg when the festive season rolls around, but there’s no reason to keep this warm, aromatic spice on the shelf for the rest of the year.

Nutmeg is an ingredient that very rarely sees the spotlight, and that’s because its strength is its “weakness” in this regard. It’s an ingredient that needs a light hand, lest it overpower whatever you’re adding it to. A frequent supporting actor in desserts, the festive variants especially, you might also see it grated over some mashed potatoes or adding some much-needed depth to a creamy white sauce. It’s a spice that’s only really noticed when it’s absent.

Nutmeg comes from the seed of an evergreen tree called Myristica fragrans, native to the Banda Islands in Indonesia. What’s interesting is that it’s sort of like two spices in one, as the seed, which is normally what we’re referring to when we say nutmeg, is enveloped by a bright red, lacy covering called mace, which is also used as a spice. While they both come from the same fruit, they actually have slightly different flavours.

But going back to nutmeg itself, if you’ve never tasted it on its own or had anything where it was especially noticeable, it’s got a warm, woody aroma with hints of sweetness, rounded off with a somewhat peppery bite. It’s precisely these qualities that make it such a good foil for dishes that are rich, creamy, or starchy. You might find it lending its sharp undertones to béchamel sauce, macaroni cheese, and mashed potatoes, as well as things on the sweeter end of the spectrum, like custards, cakes, and rice pudding.

While normally associated with European cooking, it’s a spice that has a prominent place much closer to home too, namely Penang. The island state has a long history of growing nutmeg, and here the fruit finds unique expressions in products like nutmeg juice, as well as pickles and preserves. It’s an unconventional but no less fascinating showcase of the ingredient beyond just the dried seed we grate over our food.

To get the most out of your nutmeg, it’s best you buy it whole and then grate it as needed. Pre-ground nutmeg is convenient, but it gradually loses its aroma as it sits in storage. That’s not to mention that freshly grated nutmeg just has more of a vibrancy about it. It won’t be too much work either because, with nutmeg, a little goes a long way. So try incorporating it into your recipes and see how it transforms them; it’s a spice that belongs on more things than just a Christmas cake.

Opening image: Satyabrata Maiti | Pexels