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Whole nutmeg

Its smell is powerful, penetrating, hot, sweet and peppery with spikes of musk. When cooking, the peppery side develops.
  • 12,10 €

    Box of 70g (2.47 oz) Per kilo price : 172,86 €
  • 40,10 €

    Box of 300g (10.58 oz) Per kilo price : 133,67 €

Botany : Myristica fragrans
Origine : Madagascar
Ingredients : 100 % whole nutmeg
Storage : Away from light, heat and moisture.
Réf : MAD15_P
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Nutmeg is indigenous to the island of Banda in the Molucca archipelago. It was introduced in Sulawesi, Java and Sumatra, Malaysia on the island of Penang, in Bengal, the Caribbean and Brazil.
Pierre Poivre planted it in Mauritius and at Reunion.
The nutmeg is the seed at the heart of a fruit the size of an apricot, the outer layer of the nutmeg which is yellow or red is called the mace.
The grated nutmeg and mace are used in the same way. The latter is less aromatic but more subtle.
Conventionally nutmeg is used with potatoes, bechamel, cheese soufflés, omelettes, gingerbread and apple tarts. To be more original you can use it with lamb and goats' cheese. Mace will combine wonderfully with foie gras, endives and with certain fruits, such as bananas, melons and pears.

Les BERTHOUDS ! Une recette fabuleuse pour l'hiver

Prendre une coupelle de porcelaine à feu ou un
petit récipient allant au four. Un peu d'ail et du fromage d'Abondance (exclusivement !) Une
grosse lichette de Madère... Quelques éclats de très bon poivre du Comptoir des Poivres et de la noix de muscade râpée du Comptoir des Poivres. Au four thermostat 200 degrés jusqu'à ce que ça gratine et... déguster avec des mouillettes de bon pain !

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Avis laissé le 2016-02-17 par Daniel Dantand

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Whole nutmeg

Whole nutmeg

Its smell is powerful, penetrating, hot, sweet and peppery with spikes of musk. When cooking, the peppery side develops.