Nutmeg: cooking uses, dosage and safety precautions

Photo credit: Tiia Monto — Wikimedia Commons, CC BY-SA 4.0. Photo cropped.

Nutmeg is the seed of Myristica fragrans. Its warm, woody, slightly sweet flavour works in savoury and sweet food, but the dose should remain small.

Whole or ground?

Whole nutmeg grated on demand retains aroma longer. A few strokes on a fine grater are often enough.

Uses and related spices

Add to mash, gratins, creamy sauces, vegetables, soups, baking and drinks. Mace is the seed covering and has a related, finer flavour. Pèbè comes from a different plant.

Important warning

Large amounts of nutmeg can cause serious poisoning. Never attempt recreational uses promoted online and keep the spice away from children.

FAQ

How much should I use?

A small pinch or a few grater strokes; taste before adding more.

Are nutmeg and pèbè identical?

No. They come from different botanical species.

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