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Nutmeg
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When Columbus sailed from Spain looking for the East
Indies, nutmeg was one of the spices for which he was
searching. Native to the Spice Islands, this seed from the
nutmeg tree (a tropical evergreen) was extremely popular
throughout much of the world from the 15th to the 19th
century. When the fruit of the tree is picked, it is split to
reveal the nutmeg seed surrounded by a lacy membrane
that, when dried and ground, becomes the spice mace.
The hard, egg-shaped nutmeg seed is grayish-brown and
about 1 inch long. The flavor and aroma are delicately
warm, spicy and sweet. Nutmeg is sold ground or whole.
Whole nutmeg freshly ground with a nutmeg grater or
grinder is superior to that which is commercially ground
and packaged. Nutmeg is excellent when used in baked
goods, milk or cream-based preparations like custards,
white sauces or eggnog and on fruits and vegetables —
particularly potatoes, spinach and squash.
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