Whole Indonesian Nutmeg

Whole Nutmeg is nutty, woody, warm and spicy, and bittersweet with notes of pepper and clove. The seed of the Indonesian evergreen tree Myristica fragrans, 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 and much of that is, notably, myristicin. Many people have heard that nutmeg can be an hallucinogen and myristicin is the culprit. When consumed in high doses—several teaspoons or more in one sitting—Whole Nutmeg is an intoxicant. However, the likelihood of unintentional overconsumption of nutmeg is extremely unlikely since a little goes a long way and it’s only used in small, safe amounts.

In the 1500s Portuguese colonizers conquered the Indonesian Spice Islands that Whole Nutmeg was grown on and asserted their presence in that region, breaking Arab control of trade. They did not have the manpower to establish firm control, though, and in the early 1600s Dutch spice merchants started a trade war. This established their dominion over the spice trade until an unexpected foray by British mercenaries caused a wrinkle in their total control of the area. Rather than engage in further battle with the British empire, the Dutch arranged for a land transfer, ceding the territory of New Amsterdam to the British in 1667. It was a good deal for both entities; the Dutch got full control of the Spice Islands, and the British got an island off the east coast of America that they renamed to reflect their own territories. The British got New York.

Tips From Our Kitchen

Whole Nutmeg is primarily associated with desserts in the United States, and it is a standard addition to pumpkin pie, egg nog, rice pudding, and hot chocolate. It’s also a fragrant addition to cheese-based desserts like cheesecake and tiramisu. Try it with dairy- or egg-based dishes, like French toast or quiche. Whole Nutmeg is lovely in savory dishes, too; it’s a standard in Greek moussaka, and is often added to lasagna. Mix into lamb meatballs or Cornish pasties. And don’t forget to sprinkle some on top of sauteed greens, like spinach or kale.

When using Whole Nutmeg, invest in a nutmeg grater or Microplane to get a fine grind on this spice; a little does go a long way, and finer grinds disperse more readily through a dish.

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

Our Whole Nutmeg is grown in Indonesia.

This product is certified kosher.

Hungry for more information?

What is the Shelf Life of Herbs and Spices?
Holiday Spice Guide
What Spices Go with What Meat?
Nutmeg: The Unsavory History