Nutmeg 160 g

Nutmeg was alreay used before common era in the Moluccas in Indonesia, India and China. An indian text dating from 2000 BC recommended nutmeg and cloves for a fresh and perfumed breath. The spice only appeared in Europe in the 9th century. The popular belief was to keep a nutmeg in one's pocket to avoid diseases and bone fractures. Monks prescribed nutmeg to cure sore throat, haemorrhoids, scarlet fever and spleen diseases. In Renaissance, it was used to prevent memory loss and vertigos.

Nutmeg flavour is quite strong but not hot. Its taste is warm, nutty and slightly sweet.

Applications : Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflés and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It is indispensable to eggnog and numerous mulled wines and punches.