Two spices are obtained from the fruit of the evergreen
nutmeg tree - nutmeg and mace. When the fruit of the tree
(similar in size and colour to an apricot) are harvested,
they are split open to reveal a red lacy layer covering the
shell (this layer is removed from the nut and dried to
become mace).
The shell is then dried and when the nutmeg inside it
rattles, the shell is cracked open to reveal the light
brown nutmeg. Nutmeg has a rich sweet and warm flavour and
is available ready-ground or whole, whole nutmeg should
have a strong aromatic flavour.
Uses: Nutmeg is used in a variety of sweet and
savoury dishes including cakes, biscuits, seafood and
vegetable dishes. It is particularly good in milk puddings
and drinks and adds a delicious spicy flavour to mulled
wine.
To store: Keep whole and ground nutmeg in a
cool, dry place away from direct sunlight. Nutmeg is quite
oily, so shake ground nutmeg well before using - it can
settle and stick together in the jar. For the most
pronounced flavour buy whole nutmegs and grate as and when
required.
To prepare: Whole nutmeg should be grated.
Specialist nutmeg graters are available, but the finest
blade on a standard cheese grater does the job just as
well.
