Cole & Mason Ground Nutmeg
Eat our Ground Nutmeg with a moussaka. Soft, cinnamon-spiced lamb topped with creamy white sauce, and finished with a few shakes of ground nutmeg. The sweetness of the cinnamon balances the slight bitterness of the nutmeg.
Why not try adding it to pasta. Scatter a little over a finished courgette and spinach pasta. The sweetness of the nutmeg balances the earthiness of the courgette and spinach. Or bring in a little nutmeg when making dishes with Jamaican jerked meats and curries.
Nutmeg comes from the Banda Islands of Maluku, Indonesia – also known as the Spice Islands. It was traded by Arabs during the Middle Ages to cater for aristocratic tastes.
Now it’s grown almost everywhere, though the trees do best in tropical conditions near the sea. The seeds are sun-dried for six to eight weeks. Workers then break the shells, remove the nutmegs and grind them into a powder.
Supplier: The Spice Company