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Nutmeg

Spices & seasonings · Whole spices

Nutmeg

Hard brown seed grated into sweet and savoury dishes for a warm, sweet, woody aroma.

Also called: ground nutmeg, jaiphal, muskat

A kind of spices

88 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Herusutimbul, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Nutmeg is the hard, oval seed of the nutmeg tree, about the size of an olive, with a marbled interior. It is sold whole or ground; freshly grated on a fine grater it is far more aromatic. Mace is the lacy red covering of the same seed and tastes similar but more delicate.

Myristica fragrans

How it’s used

  • Béchamel, cheese sauces and creamed spinach
  • Custards, eggnog and cakes
  • Garam masala and biryani
  • Mashed potatoes and pumpkin dishes
  • Dutch and Caribbean stews

Characteristics

Taste
Warm, sweet, woody.
Sold as
whole, ground
Cooking uses
Mainly a seasoning, Suitable for baking

Storage

Cool, dry and dark. Keep whole nutmegs in a jar; they stay aromatic for a long time. Ground nutmeg fades within months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Use in culinary quantities only; large amounts of nutmeg are toxic.

Nutrition per 100 g

Energy
525 kcal
Protein
5.84 g
Carbohydrate
49.29 g
Fat
36.31 g
Fibre
20.8 g
Sugars
2.99 g

USDA FoodData Central: Spices, nutmeg, ground.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Mace — Same amount; slightly more delicate.
  • Allspice — Use a little less.

Related ingredients

Recipes with nutmeg

See all 88

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