Nutmeg

Where it comes from

Nutmeg is the inner seed of the fruit of Myristica fragrans, an evergreen tree once endemic to the tiny Banda Islands of eastern Indonesia. Indonesia and Grenada are the modern leaders. The yellow fruit splits to reveal a glossy brown seed wrapped in a lacy red aril — the seed becomes nutmeg, the aril becomes mace, and the two are technically siblings from the same fruit.

Flavor & pairing

Nutmeg’s signature warmth comes from myristicin and a suite of essential oils — sweet, nutty, slightly peppery, with woody and pine notes. Freshly grated nutmeg is dramatically more aromatic than the pre-ground powder. It pairs with cream, eggs, cheese, spinach, sweet potatoes, lamb, mulled drinks, and stone fruit.

How it’s used

French béchamel, Italian spinach ravioli filling, and Greek moussaka all take a grating of nutmeg. American pumpkin pie and eggnog rely on it. Indian garam masala and Mughlai korma lean on it. Caribbean and Grenadian cooking uses it lavishly — Grenada is even called “the Spice Isle” for its nutmeg trade. Mulled wines, hot toddies, and rum drinks finish with a fresh grating.

Trade history

The Dutch traded their Banda island of Run to the British in 1667 for Manhattan, both sides convinced they had won the better nutmeg-rich deal.