Nutmeg Whole

Until just a few centuries ago, all the world’s nutmeg grew on just a few tiny islands in Indonesia. European colonial powers fought bitterly over control of these islands, as nutmeg was highly valued for its flavor, preservative qualities, and alleged ability to cure plague. The Dutch held a monopoly on nutmeg production for many years, but when it was broken nutmeg trees spread to the West Indies and beyond. These large whole nutmegs are grown in the Caribbean island of Grenada, which is famous for especially high-quality nutmegs. Their dense, oily pits will keep for years in your cupboard, releasing an amazingly complex aroma and flavor every time you grate them. Nutmeg is used in sweet baking, especially pumpkin pie and spice cakes, as well as being a common ingredient in Northern European sausage and stew recipes. In the South, a pinch of nutmeg is crucial to macaroni and cheese and stewed greens. Ingredients: Nutmeg.


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Nutmeg comes from an evergreen tree native to the Spice Islands near Indonesia, but has been cultivated throughout the tropics by both native cultures and foreign. Not only did native cultures find use for them in cuisine and medicine, nutmeg caused a fervor for the English, Dutch, Chinese, Indians, and pretty much anyone else who came in contact with it.

Nutmeg is the nut from the Myristica fragrans tree. The fruit surrounding the nut is often candied or turned into preserves, or juiced and turned into a “nutmeg” syrup. The aril around the nutmeg is the spice we call mace. Nutmeg, however, is the primary harvest.

The flavor is warm, rich, and intensely aromatic. Tropic wood, cloves, pine, and camphor are the primary flavors; a warm blanket of a scent if there ever was one. It’s something you can cuddle up in, which is why it’s become so prized in both sweet and savory cooking worldwide.

A note: Nutmeg contains myristicin, a substance with psychoactive properties, but that also is used to treat depression. While toxic in large quantities, it would require a person to consume many tablespoons of ground nutmeg for it to become so. In the tiny quantities used for cooking, nutmeg is perfectly harmless.

Nutmeg and mace are commonly used spices in foods. It is POSSIBLY UNSAFE to take nutmeg and mace in doses larger than amounts found in foods and for long periods of time. Long-term use of nutmeg in doses of 120 mg or more daily has been linked to hallucinations and other mental side effects.

Researchers have discovered that cloves, cinnamon, nutmeg, and other spices that we mix into baked goods and savory dishes contain nutrients that sharpen memory, reduce stress, or improve sleep, among other benefits.

Nutmeg is an excellent source of fibre, which is a good source to lose weight. However, it is also high saturated fats, which can be harmful; therefore, using nutmeg in large quantities is not advised." Nutmeg is high in fibre content, which can help you feel fuller when you are cutting on calories.