Nutmeg, or Myristica fragrans, is a large light brown seed roughly the size of a plum pit, that provides two different spices: nutmeg, and mace. Nutmeg is the interior seed of the whole nutmeg seed, and mace is gathered from the thin red membrane inside the nutmeg shell.
The whole nutmeg seed must be grated before using though they can be grated or ground as coarsely or finely as desired. The dried nutmeg spice is sweet and spicy, similar to cinnamon, cardamom, or cloves. It is popular in autumn seasonal drinks and desserts, including pumpkin pie, spiced cakes, gingerbread, cookies, coffee lattes, eggnog, mulled wines, hot spiced ciders, and more.
In Indian and Indonesian cuisine nutmeg is used in savory dishes like spicy vegetable soups, beef stews, and the ever popular garam masala spice mix. Try nutmeg with vegetables, pastas, and stuffings.
For the freshest flavors keep whole nutmeg seeds on hand and grind just before use. To maintain freshness store in an air tight container away from moisture, excessive cold or heat, and sunlight.
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