Nutmeg is a tropical fruit. It grows in Southeast Asia. Nutmeg spice is used in so many culinary dishes: in meat, seafood, salads, home-made sausages, pastries, desserts, teas and coffee.
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Nutmeg is a dried seed without a peel. To dry it, a special smokeless fire is made. On an industrial scale, nutmeg is grown on the island of Mauritius and on the islands of the Malay archipelago, in Brazil, the West Indies, and Sri Lanka. The aroma of walnut is warm and sweet, a little burning, and sometimes bitter. In order for the nut to have a spicy aroma, it should be grated or chopped with a sharp knife.
Nutmeg goes very well with meat and fish dishes. Also add it to the stuffing. It will be an excellent seasoning for stuffed chicken, duck, pork, lamb, stewed beef, liver pate, veal. In these dishes, the amount of grated nutmeg can vary from 15 to 60 grams. Use nut with mushroom dishes: especially those cooked in the oven.
If you cook vegetables, keep in mind that nutmeg goes well with potatoes, beans, spinach, sorrel, onions, celery, as well as white, cauliflower, red cabbage, Brussels sprouts and kohlrabi. Approximate amount of nutmeg for vegetable dishes and salads: 50-60 grams.
In small quantities, use nutmeg in cottage cheese, cheese, and rice dishes. Spice goes well with vegetable and chicken soups, broths and mashed soups. Also put grated nut in scrambled eggs, scrambled eggs and other egg dishes. You can season with nutmeg dishes from cereals and flour: pancakes, noodles, pancakes, kulebyaki, dumplings and so on. In such dishes, the content of nutmeg can be small: from 20 to 30 grams.
When baking chocolate muffins, cakes, creams, puddings, biscuits, cakes, pies, wafers, nutmeg will give a spicy and wonderful aroma. Use it also when making desserts from baked apples, apricots, plums. Spice is very popular in unusual drinks and cocktails: mulled wine, aperitif, tomato juice, lemonade, punch, cocoa and even milkshakes.
In any flour products, put nutmeg at the time of kneading the dough, and add to sauces during cooking. The total amount of nutmeg per serving should not exceed one gram. This is approximately equal to three pinches of crushed walnut. Store nutmeg in a cool, dry place, but not in the refrigerator.
The composition of nutmeg fruits includes essential oil, geraniol, camphene, eugenol, pinene, terpineon, dipentene, fatty oil, vitamins A, C, B, B1 and various trace elements.