Each Nutmeg is approx 3-7 g, though this can vary, and the weights are only given here as a rough guideline.
10g = 2-3 Nutmegs
25g = 5-8 Nutmegs
50g = 10-15 Nutmegs
all approx figures.
Nutmeg is not one spice, but two. Mace is also derived from the nutmeg fruit.
You have probably used nutmeg in many dessert dishes, but it also works well in savoury recipes.
Nutmeg is good with spinach, pies and puddings, and stewed fruit.
Try adding nutmeg to mashed potato or white cabbage.
It goes well with most egg and cheese dishes.
Nutmeg has long been alleged to have aphrodisiacal powers, giving rise to a variety of love potion concoctions and often hilarious rituals.
At the height of its value in Europe, nutmeg was carried around by ladies and gents as a demonstration of wealth.
Diners would flourish tiny graters and grate their own in fancy restaurants.
As a result, personal nutmeg graters became quite fashionable accoutrements, giving rise to intricate designs and shapes made of precious metals.
These antique graters are now prized by collectors.
With its warm, spicy flavour, nutmeg is best when freshly grated. Small graters designed just for this purpose are available, often with a storage compartment for the whole nutmegs.
The ground spice will quickly lose potency and flavour so this method is far superior to the jars found at the supermarket.
Nutmeg is typically associated with baked goods and sweets but it is also a nice compliment to meats, cheeses and fruits.
Nutmeg is excellent with spinach and winter squashes or sprinkled over dairy products like eggnog or cappuccino foam.
An interesting note, consuming large quantities, IE: consuming more than one whole nutmeg at a time, can be poisonous.
We also sell ground Nutmeg powder.