Nutmeg from Madagascar

Nutmeg from Madagascar is the shelled, dried seed of the Myristica Fragrans plant. After the fruit splits open, the inner nutmeg seeds are extracted by hand, sun-dried for 6-8 weeks, and are then ready whole or ground into a fine nutmeg powder.

We deliver the finest Nutmeg from Madagascar - fresh, all-natural, and farm-direct. You will love it!

What Does It Taste Like?

Nutmeg is an intense spice with a strong and distinctive aroma. It has a warm, nutty flavor making it the perfect addition to comforting sweet and savoury dishes. When ground it induces a fresh, rich aroma and a woody bittersweet flavor with hints of clove. Just a pinch could enhance the flavour of your favourite recipes.

How Is It Used?

Nutmeg can be used in both sweet and savoury dishes. It is also used in a variety of beverages, such as eggnog, chai and mulled wine. When cooking with nutmeg, a little does a lot, so you don't need much. Using a grater or a pepper mill to sprinkle just a small amount of the seed onto your dish should do the trick.

(split)

DESCRIPTION

While Nutmeg from Madagascar has what is considered a sweet flavour, it is more of an earthy sweetness, which enables it to be quite versatile, and just as useful for savoury dishes as sweet ones.

HEALTH & NUTRITION

Nutmeg from Madagascar is rich in plant compounds, including essential oils, protein, lipids, starches and various residues, including: myristicin & myristic acid, pine, sabinene, camphene, elemicin, isoelemicin, and eugenols. 

Packed with antioxidants, fiber, and minerals like manganese and zinc, studies suggest numerous potential health benefits when Nutmeg from Madagascar is consumed in moderation. Some of the purported benefits of nutmeg include increased brain and heart health, reduced inflammation, and improved digestive health. Nutmeg may potentially help treat issues like nausea, diarrhea, and joint inflammation. Thanks to its high levels of manganese, nutmeg is also believed to help regulate blood sugar, lower blood pressure, and absorb more calcium.

Sources:  Chemical diversity and pharmacological significance of the secondary metabolites of nutmeg (Myristica fragrans Houtt.), Abourashed E, El-Alfy A, Phytochem Rev. 2016. PMID: 28082856

NOTE: The information on this website is not intended to be construed as medical advice and is intended for educational and informational purposes only. We are simply sharing and linking to the latest information from studies that have been published in highly credible peer-reviewed journals.  We always recommend consulting your physician or a qualified health professional regarding the management of any health conditions and/or before starting or making drastic changes to your diet. .

COOKING TIPS  

Nutmeg from Madagascar is best known as a baking spice used in holiday-friendly pumpkin and apple pies, in sweet, warming beverages like mulled wine and eggnog in creamy sauces and cheesy dishes, such as bechamel, alfredo sauce, and soufflés.

CUISINES & DISHES

Popular Dishes:

• Savory: Roast Pumpkin Soup, Butternut Squash, Potatoes Au Gratin
• Sweet: Fresh Pumpkin Pie, Rice Pudding

• Drinks: Eggnog, Mulled Wine

Cuisines:

• Indian: Used in many sweet and savory dishes - particularly Mughlai style dishes, which are known for their aromatic richness.

• Moroccan: Mainly used in tagines and rice dishes.

• Across Europe: nutmeg and mace are used frequently in potato and spinach dishes, soups (particularly winter squashes), sauces, and desserts like pumpkin pie and rice pudding. Nutmeg is also a traditional ingredient in mulled cider, mulled wine, and eggnog. In Scotland, nutmeg and mace often appear as ingredients in haggis 

STORAGE

Store your nutmeg in an air-tight container away from heat, light, and moisture.