The Tuesday Spice: Nutmeg

Let's enjoy Tuesday with some...

NUTMEG

 

As the name implies, Nutmeg is a nut of tropical origin. It is best to buy it in that form rather than already ground, for it will keep its savor much longer. Choose the hardest and heaviest ones, and store them in sealed flasks in order to grind them when needed.

Nutmeg is a strong spice and a pinch usually suffices. Actually, in large quantities, its effects can be pretty harmful (exhaustion, nausea and even hallucinations), but do not worry, it will only enhance the taste of your dish in small quantities.



The ingredients bettered by nutmeg are plenty:

• The number one is potatoe. Nutmeg develops the subtetly of most preparations made of it; the most famous use of the spice in France is probably with mashed potatoes, or purée.

• Nutmeg also goes well with many other vegetables, especially cauliflower.

• It's a delicate touch in prepared dishes such as omelettes (eggs is another friend of nutmeg), ragoûts, cheese based recipes and soups (the onion soup in France is even tastier with it).

• And of course in desserts, with mashed apples or pears. It's also present in many famous christmas cakes and in cinammon bread.

That's it for nutmeg. The spice is also supposed to have virtues for digestion. Personally I use it in very small quantities with rice, and certain sauces. Since nutmeg goes well in eggs, I try some of it in desserts which contain lots of them.



Thank you for reading, and don't forget to give nutmeg a chance!