Nutmeg
Myristica fragrans
Pronunciation: NUT-meg
Warm, sweet, nutty, slightly spicy
Sweet, buttery spice with a gentle tingle. Grate fresh and a simple white sauce turns luxurious.
WarmSweetNuttySpicyGreat with: Cinnamon • Clove • Cream +
Did you know?
Nutmeg and mace come from the same fruit-mace is the lacy red aril surrounding the seed.
Health benefits
- A little goes a long way-big flavour from small amounts
- Comforting aroma for cosy, creamy dishes
- Great dessert partner without excessive sugar
Friendly note: educational only - not medical advice.
Traditional uses
Culinary: Grated at the end of cooking for creamy dishes; pairs with dairy and leafy greens.
Medicinal: Referenced in traditional texts for calming warmth; use sparingly.
In food
- Custards & puddings
- Spinach & greens
- Béchamel & cheese sauces
- Baked goods
In drinks
- Freshly grated over coffee
- Eggnog & holiday drinks
Rituals & blends
- Winter baking and festive puddings
Origin & sourcing
- Country
- India
- Region
- Kerala
- Method
- Hand-harvested seeds; dried with aril removed (mace)
- Season
- June–August
- Processing
- Slow-dried and graded; whole seeds kept for freshness
- Certs
- Batch traceability
Storage tips
Buy whole nutmeg and grate fresh with a microplane.