Nutmeg: The Exception to the Rule

Nutmeg is one of my all-time favorite spices because it’s so versatile. You can use it in both sweet and savory foods, and it’s fun to use. As a bonus, there are also some good health benefits.

How to Use Nutmeg

All you need is a micro-plane or a box grater with an area for fine grates. Don’t use the side you would use for cheddar because you don’t want big chunks of spice in your food. Just grate that nut right over what you’re cooking and you’re done. I tend to use about half of what a recipe calls for since the fresh stuff is so much more flavorful than the pre-grated junk.

For a sweet dish, I used nutmeg this morning when making a double batch of these muffins. You can also add it to any savory dish that has cream in it, or greens like spinach or kale. For a more intense nutmeg-y flavor use mace, which is just the grated shell of the nutmeg.


An Exceptional Spice

Most spices are best kept whole and then used freshly grated. The same is true for nutmeg, but the difference is that all other spices become stale once they’re cracked or grated (think peppercorn here) and the whole nutmeg does not get stale once it’s been grated on. Let’s face it; most of us don’t take the time to grind all our spices fresh each time we need them, myself included, but this is why nutmeg shines. You can grate and grate on that thing and the cracked nut does not get stale, even after a couple of years.

Health-wise, nutmeg:

  •  can aid in a good night’s sleep, especially when sprinkled over warm milk (with or without a touch of brandy – shh, no one’s looking)
  • boosts your immune system through trace minerals
  • has antibacterial properties that make it a great addition to your homemade toothpaste and facial scrub
  • is good for circulation and the kidneys

Once you try it freshly grated, you’ll never go back to the dust at the grocery store.

Comments are closed.