NUTMEG WHOLE BEST QUALITY FROM INDIA

Nutmeg

Nutmeg or Myristica fragrance is an evergreen tree indigenous to Indonesia. The fruit of the tree is the source of two different spices – nutmeg and mace. The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. Nutmeg is slightly sweeter while mace has a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts, while nutmeg is used when a stronger flavour is required, such as cheese sauces.
Nutmeg is generally grated, often in a cheese grater, before adding to dishes.

Culinary Uses:
In Thailandn cuisine, nutmeg is used in many sweet as well as savoury dishes, predominantly in Mughlai cuisine. It may also be used in small quantities in garam masala.
Internationally, nutmeg is usually associated with sweet, spicy dishes like pies, puddings, custards, cookies and spice cakes.
It combines well with many cheeses, and is included in soufflés and cheese sauces.
In soups it works with tomatoes, slit peas and black beans. It complements vegetables like cabbage, spinach, broccoli, beans onions and eggplant.
In European cuisine, nutmeg and mace are used especially in potato dishes, soups, sauces, and baked goods.
In Dutch cuisine nutmeg is quite popular as an addition to vegetables like Brussels sprouts, cauliflower and string beans.
The essential oil from nutmeg is used as natural food flavouring in baked goods, syrups, beverages and sweets. It replaces ground nutmeg as it leaves no particles in the food.