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Two spices are obtained from the fruits of the nutmeg tree.
1. The seed called nutmeg and 2. the mace, botanically the seed coat that surrounds the nutmeg.
The nutmeg lies in a hard seed coat, which is removed after drying and releases an elongated nutmeg.
Nutmeg is mainly used for meat, vegetable and cheese dishes, but also for cabbage dishes, potatoes and other strong-tasting vegetables. Classics are the bechamel sauce spiced with nutmeg or mace, mashed potatoes and stuffed pasta.
In addition, nutmeg goes well with sweet dishes such as cakes, biscuits and compote.
Caution when using: very intense taste!
Their aroma is strongly spicy with a pleasant bitter note. Nutmeg requires a lot of tact, as its seasoning power is very strong:
Even tiny amounts are enough to enchant dishes with the unmistakable aroma.
The home of nutmeg spice is originally a small group of islands in eastern Indonesia: the Banda Islands (Moluccas).
The main production countries today are Indonesia and Grenada.
The best quality comes from the West Indies.
100 g
2239.4 kJ
538.1 kCal
36.3 g
25.9 g
0 g
45 g
22.5 g
5.8 g