Ground Nutmeg


The hard brown seed from the nutmeg tree (a tropical evergreen) has a warm, spicy sweet flavor.At one time, nutmeg was one of the most valuable spices. It has been said that in England, several hundred years ago, a few nutmeg nuts could be sold for enough money to enable financial independence for life.


Other names: nutmeg
Translations: Zemes Muskatrieksti, Žemės Muskatai, Solului Nucşoară, Muškatni oraščić, Hạt nhục đậu khấu Ground, Ground Gałka muszkatołowa, Gemalen nootmuskaat, भूमि जायफल, Noz moscada, Мускатный орех землей, Ground Μοσχοκάρυδο, الأرض جوزة الطيب, 지상 육두구, Muškátový oříšek, Ground Pala, Ground duguan, 地面纳特梅格, De nou moscada mòlta, Ground Muškat, Muškátový oriešok, Noce moscata, אגוז מוסקט טחון, Riven muskot, Земље Орашчића, グラウンドナツメグ, De muscade moulue, Geriebene Muskatnuss, Ground Muskatnød, Ground muskat, De nuez moscada molida, Мускатний горіх землею, Ground Muskottipähkinä, Приземен индийско орехче

Physical Description

Hard brown seed has a warm, spicy sweet flavor. Ground nutmeg is Cinnamon in color, and closely resembles brown sugar.

Colors: Brown

Tasting Notes

Flavors: Sweet and Spicy
Mouthfeel: Warm, Rich, Earthy, Sweet
Food complements: Zucchini, Carrots, Bananas, Sweet potatoes, Cream, Cheese
Wine complements: White wine, Late harvest reisling, Reisling, Viognier, Red wine
Beverage complements: Tea, Beer, Ale, Cider
Substitutes: Cinnamon, All spice, Cardamom

Selecting and Buying

Choosing: Ground nutmeg should have a pungent, spicy scent and should be a light and fluffy powder, not sticky, clumpy or odorless. If you buy ground nutmeg in a package, look for one with an airtight seal and an expiration date printed on the side.
Buying: Ground Nutmeg is available year-round.You can find it at your Local Grocery store, it can be bought fresh at the marker, or preserved by McCormick Seasoning.
Procuring: The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.

Preparation and Use

Many chefs prefer freshly ground nutmeg directly from the seed. Matches well with: broccoli, cabbage, carrots, cauliflower, cheese, custards, eggs, fruits, lamb, pasta, potatoes, pumpkin, raisins, ricotta cheese, rice, sausages, spinach, squash, and stuffings.

Conserving and Storing

The freshness can be maintained longer if stored in an airtight container. Keep away from heat, moisture, and direct sunlight. These elements hasten the loss of flavor and aroma. Avoid storing over the stove, dishwasher, sink or near a window. Should not be stored in the freezer.


While nutmeg is quite affordable today, this was not always the case. In fact, throughout history nutmeg has been quite expensive. A few hundred years ago, a small bag of nutmeg would have brought enough money for the holder to be financially independent for the rest of his life!

History: Nutmeg has a long history of acclaimed healing and magical powers. Most of these were for inducing romance or enhancement of beauty or popularity. Nowadays, the use of nutmeg is pretty much limited to the food industry!



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