Also known as ‘Jaifal’ in india
Nutmeg is the actual seed of the Nutmeg tree, Native to an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. It also grows in Kerala, a state in southern India. Nutmeg is less pungent and less sweeter than mace.
Nutmeg works well with
Tomatoes, peas, black beans, cabbage, spinach, broccoli, onions, eggplant, cauliflower, french beans, carrots, potatoes and pumpkin. It also combines well with egg, chicken, meat products, pasta and rice.
Nutmeg is used usually in ground or grated form in middle eastern and indian spice mixes and for flavoring many sweet as well as savory dishes. Used in sausages, cheese sauces meats, stews, gravies, vegetable dishes, soups and also in preparing pies, puddings, custards, cookies, soufflés, cakes and pastries. Added as toppings like eggnog, cappuccino foam, tea froth, milkshake, black coffee, sweet sauces, stewed fruits and raisins, breakfast cereals, iced nutmeg juice, nutmeg flavored ice-cream and to make jam.
One whole nutmeg grated equals 2 to 3 teaspoons of ground nutmeg. Nutmeg can be grated when needed by using a nutmeg grater
Use small amounts of nutmeg in any recipe; otherwise it can overpower a dish. Adding nutmeg early in the cooking process can help distribute the spice more evenly into the dish.
(HERBAL STATEMENT & USES NOT EVALUATED BY FDA)
Nutmeg has strong antibacterial properties Used in small dosages nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea. Nutmeg oil or powder mixed with a half-boiled egg and honey, makes an excellent sex tonic.
To promote sleep, drink one cup of milk boiled with 1/4th teaspoon of ground nutmeg.
Pregnant women and nursing mothers should avoid the use of nutmeg