The Spice Lab USDA Organic Spices - 2.2 oz French Jar
- ORIGIN: Nutmeg (Myristica Fragans) is the inner kernel of the fruit from an Evergreen Tree native to Moluccas, or the Spice Islands.
- FLAVOR: Nutmeg, which is wrapped in a bright red lacy covering called Mace. Both the Nutmeg and Mace have their own distinct flavors.
- CUISINE: Both Nutmeg and Mace have a long history in Asian cooking.
- USE: Nutmeg should be added toward the end of the cooking process because its flavor diminishes when heated. Nutmeg is great in puddings, eggnog, spiced wine, muffins, apple pie and other sweet dishes. Nutmeg is also wonderful in savory dishes such as pasta, onion sauces, steamed spinach, and braised vegetables.
NUTMEG comes from the pit of a stone fruit native to the tropical Spice Islands of Indonesia. Borne by Myristica fragrans evergreen trees, this fruit pit gives us two spices - its lacey outer layer can be ground into mace, which is sweeter and softer, and its inner meat, nutmeg. Since nutmeg is a seed rather than a nut, it is safe for people with nut allergies to consume.
The Spice Labs Organic Ground Nutmeg comes from India, Indonesia, Sri Lanka and the USA, and is processed in the USA.
THE SPICE LABS CHEF FIONA USES ORGANIC NUTMEG IN:
COOKING WITH ORGANIC GROUND NUTMEG
Nutmegs distinctive warm, spicy aroma is associated with holiday time. It not only helps create delicious gingerbread and pies, but adds a je-ne-sais-quoi to mulled wine and eggnog. Nutmeg is also a powerful player when added to savory dishes. Add it to your cheese sauce before you fold in your macaroni. Sprinkle it on butternut squash before roasting, or into potato soup before blending.
Nutmeg adds nuance to meat dishes. Add nutmeg to roast chicken, beef Bolognese, or pork loin braised in milk. Flavor sausage patties, Swedish meatballs or meat-stuffed ravioli with it.
CERTIFICATIONS & FEATURES
All our products are packaged in our HACCP Certified Manufacturing Facility in Pompano Beach, Florida.