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.