Usage of Nutmeg

Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is a tasty addition to cheese sauce and is best grated fresh. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

In Indian cuisine, nutmeg is used in many sweet as well as savory dishes (predominantly in Mughlai cuisine). It is known as Jaiphal in most parts of India. It is also be used in small quantities in Garam Masala. In Middle Eastern cuisine, nutmeg grounds are often used as a spice for savory dishes. In Arabic, nutmeg is called Jawzt at-Tiyb.In Greece nutmeg is used in cooking and savory dishes.European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine nutmeg is quite popular, it is added to vegetables like Brussels sprouts, cauliflower, and string beans. Japanese varieties of curry powder include nutmeg as an ingredient.

Nutmeg is an excellent seasoning for cooked vegetables, especially cauliflower, potatoes, spinach and winter squash. It is a delicious addition to creamy white sauce, pasta fillings and meat dishes. Of course, it is a familiar flavor in pumpkin pie and other baked goods, as well as in eggnog.


Nutmeg loses its flavor when heated. If possible, add nutmeg toward the end of the cooking process.The effects of alcohol are intensified by nutmeg. Limit your alcohol intake when eating foods prepared with a good amount of the spice.Nutmeg complements winter drinks, such as tea and hot apple cider. Sprinkle the spice over the hot drink, it adds flavor and helps soothe colds and bronchitis.In spice blends and flavored tea (Chai), nutmeg is used along with cardamom, cinnamon, cloves, ginger and black pepper.

In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically it is just a sprinkle on the top of the drink.

According to some natural practitioners, regular use of nutmeg as a seasoning stimulates the cardiovascular system, promotes concentration, acts as an expectorant, reduces joint inflammation and helps the liver remove toxins. It also has a warming effect on the digestive system, reduces indigestion, nausea and vomiting and calms diarrhea.
Careful: In large doses, the Myristicin and Elicin in nutmeg can be toxic, may produce a hallucinogenic effect or cause miscarriages. Don't use more than 2 tbsp. of ground spice or 10 drops of essential oil per day. Nutmeg is not a nut and does not pose a risk to people with nut allergies. Allergy to nutmeg does occur, but seems to be rather rare (check with your doctor).