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Grinding fresh whole nutmeg is far superior to the pre-ground spice because of its robust flavor!

 

Nutmeg, like most spices, loses flavor and aroma quickly once it has been ground. But this flavor and aroma stays locked in the nut while it remains whole. It is easy to quickly grate, or grind a small amount of nutmeg for each use. This will add a nutmeg favor and aroma to your recipes that the stuff out of a can cannot even come close to. 

This is especially true for those of us who only use nutmeg spice occasionally. How long has your little can of nutmeg been sitting in the cupboard for? how much flavor do you really think can be left in it? Not much! Especially compared to whole nutmeg that has been freshly ground. If you have never tried grating your own nutmeg, try it, and you will be astounded by the difference!

Recipe pages:

Peppercorn Recipes
Rotisserie Recipes

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2 oz. Whole Nutmeg

Only $2.97

4oz. Whole Nutmeg

Only $4.25

Only $6.75

Only $8.89

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Uses of Nutmeg:

Nutmeg is an important flavor in baking, desserts of all kinds, and some drinks, but is also used, on meats, and in barbeque sauces.

A jelly can be made out of the fruit of the tree, not the inner seed we know as whole nutmeg, and is often done in the nutmeg tree's native country.

Nutmeg Cooking Hints:

-Grinding or grating nutmeg just prior to use releases its flavors.

-Store whole nutmeg in a dark, tightly sealing container and store in a cool place. The freezer is ideal.

-Try adding nutmeg to squash to bring out its complex flavors.

Nutmeg is the seed of a tree that is incased in several edible layers. The outer most is a thin, golden colored fruit with reddish spots called a nutmeg apple. Inside this is a red seed membrane called an aril, which is sold as the spice mace, it encapsulates the tree seed, or nutmeg seed, that we know as the spice nutmeg.