.8 g ground nutmeg
Nutmeg contains manganese and is a source of dietary fiber in whole seed form, though quantities used in cooking are nutritionally negligible. The spice contains volatile oils with antimicrobial and anti-inflammatory properties, though culinary doses provide minimal therapeutic effect.
About
Nutmeg is the dried seed of Myristica fragrans, a tropical tree native to the Banda Islands of Indonesia, now cultivated primarily in Indonesia, Grenada, and India. The seed is enclosed within a pale brown, hard shell and possesses a complex, warm flavor profile with notes of sweetness, earthiness, and subtle peppery heat. The spice is available as whole seeds (mace) or ground into a fine powder. Nutmeg's volatile oils—primarily myristicin and safrole—impart its distinctive aromatic character, which intensifies when freshly grated from whole nutmegs compared to pre-ground preparations.
Culinary Uses
Nutmeg is employed across both sweet and savory applications in global cuisines. In European cooking, it seasons béchamel sauces, gratins, and potato dishes; in Middle Eastern and Indian cuisines, it features in spice blends (garam masala, baharat) and meat preparations. The spice complements custards, rice puddings, donuts, and baked goods throughout Western pastry traditions. A light dusting enhances creamed soups, vegetables (particularly spinach and squash), and cheese-based dishes. Nutmeg's warming properties make it valuable in spiced beverages and mulled wines, though its potency demands judicious use—excessive amounts impart bitter, numbing qualities.