The nutmeg in the kitchen
Nutmeg has a warm, penetrating, musky, slightly sweet taste, and when cooked for a long time, it develops flavors of clove and pepper ...
In France, it is the essential spice to accompany bechamel sauce, but it is also ideal with chicken broth, stuffing, gratins, soufflés, potatoes, cabbage or a Savoyard fondue. It can also be sprinkled on applesauce or pear compote or in gingerbread. In the Middle Ages, she accompanied beer, mead or spicy wines.
Properties
Nutmeg like mace have digestive and appetizing properties. They are also antiseptic, antiparasitic and analgesic.
Nutmeg was used in the melissa water of the Carmelites.
A spicy infusion with nutmeg warms the stomach and relieves bloating or diarrhea.
It also stimulates weak hearts. Finally, nutmeg infusion helps sleep.
History
Already used in ancient Egypt for the embalming of the dead, its appearance in ancient Greece is later.
In the Middle Ages, nutmeg gained importance and became the second most coveted spice after pepper. However, mace has always been more expensive than nutmeg, and it has long been ignored that both came from the same fruit!
Plant
Evergreen tree native to the Maluku Islands and Guinea, the nutmeg can reach 18m high.
It produces its first fruits after 15 to 20 years. These, of the shape and the color of an apricot, open in two when they have reached maturity.
The seed inside is nutmeg while its envelope of bright red fibers is mace.
The leaves are leathery, alternate, elliptical and bright green on the upper side.
Warning
Nutmeg contains myristicin, toxic in high doses!
