The
whole kernel of a fruit very much like an apricot, nutmegs
are sweet scented and pungent. Native to the 'spice islands'
or banda islands of Indonesia, the cultivation of nutmeg was
fought over by the Portuguese, Dutch, British and French among
others, and has played an important role in the development
of world trade. Nutmeg finds its way into both delicate and
pungent blends from India to the Caribbean via the Middle
East and North Africa and is traditionally used in Europe
to flavour anything from bechamel sauce to green vegetables
and sweet biscuits. The flavour is best if freshly grated
over your food at the table and a nutmeg grater was an essential
travel accessory for any European gentleman during the 17th
century - perhaps a tradition worth reviving?
uses:
Grate nutmeg over steamed green vegetables, particularly spinach.
Delicious in cheese sauces or mashed potato.
|