Nutmeg - Culinary Uses

Culinary Uses

Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater.

In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended (creating a fresh, green, tangy taste and white colour juice) or boiled (resulting in a much sweeter and brown juice) to make iced nutmeg juice.

In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It is also added in small quantities as a medicine for infants. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.

In Middle Eastern cuisine, ground nutmeg is often used as a spice for savoury dishes.

In originally European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

Japanese varieties of curry powder include nutmeg as an ingredient.

In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically, it is just a sprinkle on the top of the drink.

The pericarp (fruit/pod) is used in Grenada and also in Indonesia to make jam, or is finely sliced, cooked with sugar, and crystallised to make a fragrant candy.

In Scotland, mace and nutmeg are usually both essential ingredients in haggis.