In this country, Ground Nutmeg is a classic baking spice and adds intense and spicy aroma to pastries, cakes, sweet rolls, banana bread, pumpkin pies, apple pies, ice cream, chocolate, lemon desserts cookies, coconut milk, fruit pies, muffins and sweet breads. Use as a topping for custard, eggnog and whipped cream.
In addition to its uses in sweet dishes, nutmeg also works well in savory dishes and is considered by many chefs to be a secret ingredient in eggs, stew, creamy soups (especially split pea and tomato soups), sauces, seafood chowders, lamb, meatballs, milk dishes and with sweet potatoes.
Flavor Profile:Nutmeg has a piney, camphorlike aroma and the flavor is spicy, sweet and slightly bitter with hints of clove.
Nutmeg and Mace possess closely related sensory qualities, with nutmeg being slightly sweeter and mace having a lighter, more delicate flavor. Ground Mace is best used in light dishes due to the bright orange hue it provides.
Goes Well With:Nutmeg compliments cabbage, carrots, cheese dishes, chicken, eggs, onions, potatoes, spinach, sweet potatoes and veal.
Nutmeg partners well with cardamom, cinnamon, cloves, coriander, cumin, ginger, mace, pepper, rosebuds and thyme.
Tips & Tricks:
2 to 3 teaspoons of ground nutmeg is equal to one whole nutmeg.