Spice labelling

20-mm- to 25-mm-long, 15-mm- to 20 mm-thick, light-brown to dark-brown or grey-brown seeds with a feathered, mesh-like surface and characteristic marbling in the cross section which have detached from the aril (mace) as a result of several weeks of drying are used as seasoning.

Taste

Delicate, aromatic smell and a slightly stinging, strong, spicy, warm flavour. Nutmeg quickly loses its flavour after it is ground. Therefore, it is important to slice or grate the required amount from a whole nut before use.

Ingredients

Nutmeg