Whole Nutmeg, Myristica fragrans, is also referred to as nutmeg whole, bulk whole nutmeg or Indonesian whole nutmeg. It is the seed of an Indonesian evergreen tree. Whole Nutmeg has a rich fragrance; its smell is piney with a bit of camphor and pepper, but it’s also surprisingly weighty and almost smells buttery. This is because it is laden with essential oil; nutmeg is made up of 6.5% to 16% essential oil.

Nutmeg is one of two spices that are harvested from this Indonesian evergreen tree. The nutmeg seed is wrapped in bright red, fibrous tendrils called arils, and these tendrils are known as the spice Mace, which has a similar taste to nutmeg, though it is sweeter and gentler. 

Businesses that frequently purchase Whole Nutmeg are: 

• American and farm-to-table restaurants; 
• breweries; 
• distilleries;
• catering companies; 
• independent spice shops; and 
• companies that manufacture coffee, tea, and chocolate

We also have Ground Nutmeg and Organic Ground Nutmeg available.

In place of one whole nutmeg, 2 to 3 teaspoons of ground nutmeg can be used.

Flavor Profile

Whole Nutmeg is nutty, woody, warm and spicy, and bittersweet with notes of pepper and clove.

How To Use

Whole Nutmeg is primarily associated with desserts in the United States, and it is a standard addition to pumpkin pie or Pumpkin Cheesecake with Gingersnap Crust. Grate over Homemade Eggnog, rice pudding, and hot chocolate. It’s a fragrant addition to cheese-based desserts like cheesecake and tiramisu. Try it with dairy- or egg-based dishes, like French toast, quiche, and Corn and Crab Chowder. Whole Nutmeg adds finesse to dishes like Spaetzle and Butternut Squash and Sage Lasagna. If you are looking for an outstanding appetizer, choose these nutmeg-laced Albondigas - Spanish Meatballs. Finish sauteed greens, like spinach or kale, with a grating of Whole Nutmeg for a deliciously savory side.

Whole Nutmeg pairs well with chocolate, fruit, vanilla, coconut milk, lemongrass, cheese, cream sauce, chiles, paprika, clove, turmeric, and coriander. Use it to make pies, beverages, DIY spice rubs, soups, stews, baked goods, pasta, potatoes, pork, spinach and other bitter greens, eggnog, and biscuits.