Overview

Nutmeg is a spice that, in the right dose, adds a sweet, warm spiciness to a dish.

In the wrong dose, it’ll get you a little loopy.

Nutmeg, which is not a nut but a seed, comes from large tropical evergreen trees native to Indonesia. These trees bear pale yellow fruits, which each contain a large seed encased in a shell. The seed shell is wrapped with a crimson-colored aril, which is removed and dried to produce a spice called mace. Inside the shell is another spice, nutmeg.

To harvest nutmeg, the fruit is removed (and sometimes turned into juice, wine, or jam) and the seed is left in the sun so that the nutmeg inside can dry out and separate from the shell. After about six to eight weeks, the shell is broken open and the nutmeg is removed.

If you ingest too much nutmeg at once, you may find that you’ll start to feel a little strange. Nutmeg contains a compound called myristicin, a volatile oil chemically similar to mescaline, the psychoactive constituent in peyote.

You have to consume quite a bit of nutmeg – over a tablespoon in one sitting – to create an effect. It’s worth noting that most people don’t intentionally repeat a nutmeg “high”, as it’s characterized by feelings of anxiety and impending doom, all the way to full-blown delirium. Oh, and gastrointestinal upset.

At the suggested culinary dose (about a pinch per single serving) nutmeg is completely safe, delicious, and free of delirious side effects. We suggest you limit your use to that.

Identification

Nutmeg can be sold whole or ground.

Whole nutmegs are round, greyish-brown seeds with a woody texture. Because they are so tough, they must either be pounded with a pestle and mortar or grated before they’re used as a spice for food.

Ground nutmeg has a reddish-brown color and powdery texture, similar to cumin.

Nutmeg has a peppery, sweet, and slightly cinnamon-y aroma and flavor. Ground nutmeg loses it’s flavor quickly, so if you can get whole nutmeg and grate it fresh as needed, you won’t go back.

Nutrition Info

Nutmeg, in the amounts typically consumed, is not a significant source of any nutrients. Like most spices, it is consumed for its flavor rather than its nutritional content.

Doses over a tablespoon can cause unpleasant psychoactive side effects, and at very high doses, even death.

Selection

Nutmeg, whole or ground, can be found in most grocery stores, health food stores, bulk food stores, and spice shops.

Like many other ground spices, nutmeg loses its flavor potency over time, so shop at stores with high turnover, and in the case of bulk food stores, covered bins. Try to find whole nutmeg instead of ground nutmeg, for a spicier and more concentrated flavor.

If you have the opportunity to sniff the product, do it. Fresh, good quality nutmeg powder or seeds will smell prominently spicy, sweet, and aromatic. A dull, dusty, or musty aroma means nutmeg is past its prime.

Storage

Store nutmeg powder or seeds in a sealed container away from heat, light, and moisture, such as a cool, closed cupboard or drawer.

Compared to whole nutmeg, ground nutmeg will lose potency faster. Assuming proper storage, ground nutmeg has a shelf life of about six months, while whole seeds will stay sharp and aromatic for a couple of years. After this time, nutmeg is still safe to eat, but it will have lost much of its flavor.

Preparation

Ground nutmeg is ready to use in food and is a delicious addition to squash, lentils, pork, baked goods, porridges, or warm beverages like ciders or lattes.

Whole nutmeg seeds must be processed into a powder with the help of a mortar and pestle or a fine grater. If you have the right tools, this is the way to go for superior flavor.