Ground Nutmeg
6 recipes 1 guide
A small pinch of ground nutmeg adds warm, sweet, woody depth to creamy gratins, squash, fruit desserts, and richly braised meats. Heat releases its aroma, letting it round dairy and spice without making the dish taste overtly nutmeg-heavy. The common mistake is using too much: excess quickly turns bitter, dusty, and medicinal, so add it sparingly.
