A Lesson in Nutmeg
Written by joythebaker on November 4, 2008 – 9:03 am -
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.
Tags: nutmeg, spices, tips
Posted in Thoughts, Tips and Tricks | 29 Comments »
I with you on this one. I only go fresh when it comes to nutmeg. The freshness bring out such a wonderful flavor than the ground.
Nutmegs are so pretty on the inside. I have several in my cupboard and I LOVE my microplane!!
Ok you’ve convinced me- I have to admit that I mostly use pre-ground spices because it’s hard for me to find time (with an 8 month old) to bake at all, let alone grind my own spices. But I know you’re right- I can always tell the difference when I do use fresh- so I need to bite the bullet and do it!!
I have to tell you that I love your blog. Your recipes all look great, but above that it is a good read! Thanks for all the info!
I converted to fresh this year! I actually bought enough for me, my mom and my stepmother as well…and the microplanes to match! I have to say, it has made a really serious difference in some of my baked goods.
The best thing about fresh nutmeg is that you get a sufficient amount in a very short amount of time. It REALLY doesn’t take much more time than measuring out the pre-ground stuff but it makes an incredible difference. In a hurry? Just store the microplane (or a nutmeg grater like I have) right next to the nutmeg.
Hear hear!!! I couldn’t agree more! I love my little microplane nutmeg-grater, your can store the nutmegs in it, so they’re always handy. Did you know if you use a lot of (and I mean a lot!) you’ll start hallicinating?!
I’ve been using fresh nutmeg for a while now, only because I didn’t read the jar closely enough and accidentally got them whole when I wanted to get them ground. It’s good to know my lack of attention in the grocery store is paying off!
Fresh nutmeg is the best! I love it!
Quick question: how long should you keep the fresh nutmeg? I’ve had a jar of the whole nutmegs for about six months now and I’m starting to think I may need to get some new ones.
Fresh nutmeg is absolutely amazing, I am completely obsessed with it. I grate it onto my steel cut oats every morning with some banana and cinnamon. Mmm… delicious
Last year around this time I bought this “Nutmeg Mill,” which has chunks of nutmeg (but not the whole seed) and a little grinder at the top. Something tells me this is not the fresh nutmeg you are going for…
Thank you for this beautiful picture and your delightful ode to nutmeg. It really is one of the great (but underrated) flavors of the kitchen – and you’re right, fresh is the only way to go!
not gonna lie … i thought australasia was a typo
Thanks so much for the great info. I do have a couple of questions: Where is a good place to purchase fresh nutmeg. I am not sure where to look. And second, what is the self life of the seeds? When is fresh not considered “fresh” anymore? Again, thanks for the nutmeg lesson.
i love, love to use fresh nutmeg…i think i really just like the way it grates over my microplane, is that weird?
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!
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.
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
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.
I say YES to fresh nutmeg!!! (Sorry, I’m in a bit of a political mood) YES WE CAN grate our nutmeg!!
Thanks to you I purchased my first nutmeg seeds today!
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!
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!
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!!
Sounds like I need to go shopping…
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!
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
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.