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Worth its weight in sheep! Nutmeg was so sought after in the fourteenth century that half a kilogram of nutmeg cost as much as three sheep. There have even been wars fought over control of nutmeg plantations. Well, you don? have to fight us for it, we are happy to share this unique spice. Nutmeg is the large seed of a stone fruit that imparts a warm, sweet and spicy flavour to both sweet and savoury foods. It is similar to mace, not surprising considering they are from the same tree.

HOW TO USE
These pale brown seeds can be used whole and removed before serving, or grated using the fine edge of a kitchen grater (they are too tough to be ground without commercial equipment). Versatile Nutmeg pairs well with broccoli, cabbage, carrots, cauliflower, cheese, custard tarts, fruit pies, lamb casseroles, souffl?, pasta, pumpkin soup, ricotta fritters, rice dishes, wilted spinach and stuffing.

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