Nutmeg (Myristica fragrans)




Nutmeg has an aromatic, sweet, warm and rich flavour. Used sparingly it adds character to sweet and savoury sauces.

Did you know?

Nutmegs form a major crop for the island of Grenada, which is often called the Nutmeg Isle. The Nutmeg comes well packaged - first in a hard shell, then covered by the network of Mace and finally with a fleshy outer shell, similar to an apricot. This part of the fruit is used locally for making jam. Connecticut in the USA was known as the Nutmeg State because Yankee peddlars sold whittled wooden Nutmegs to housewives as the genuine spice. Nutmeg can cause hallucinations when eaten in large quantities.


Nutmegs should have a light brown colour and strong aromatic flavour. Schwartz special milling process preserves the flavour - giving volatile oils. Nutmeg is very oily causing the Ground Nutmeg to clump together in the jar. Just shake to loosen before using. Mace has a brighter orange colour and nutmeg-like flavour.


  • Sprinkle over rice pudding before cooking.
  • To add a subtle richness to spinach, carrots and Bolognese sauce stir in a pinch of nutmeg towards the end of cooking.
  • Stir into béchamel sauce, cheese sauce and whipped cream for a rich flavour.
  • Shake into the meat sauce for lasagne or macaroni cheese.