Nutmeg (Jifal جائفل)

Elevate Your Dishes with the Warm Flavor of Nutmeg

Native to Indonesia!

Nutmeg is a spice made from the seed of the nutmeg tree or Myristica fragrans. This native Indonesian evergreen tree is the source of two popular spices, nutmeg, and mace. Nutmeg is the inner seed, while mace is the red, lace-like substance that covers the seed. Although their flavor is similar, nutmeg is said to have a warmer, spicier flavor than mace.

Seeds are dried gradually in the sun over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken.

Nutmeg can also be used to flavor meats and is often an ingredient in spice blends such as garam masala or curry. The spicy flavor of nutmeg provides a nice contrast to the creaminess of the cheese. Nutmeg is particularly well suited for creamy or cheesy dishes and is often added to alfredo sauce to create depth.