All About Nutmeg
Mary Ellen Wilcox - The Essential Herbal Jan/Feb 2014
Nutmeg is not only a fragrant and delicious spice, but it comes from a very versatile evergreen tree. The nutmeg tree (Myristica fragrens) can reach heights up to 60 feet, and at maturity (approximately 25 years) a healthy tree can yield about 1500 nuts each year. No part of the nutmeg harvest is wasted. In Grenada, W.I., where 40% of the world's nutmeg is grown, the nutmeg producers use all parts of the plant. The outer peach-like fruit is used for making jams and syrups. Inside this fruit is a hard outer shell which holds the nut. This shell is encased in a lacy scarlet net. This net is nutmeg's sister spice, mace. The nutmeg and mace are ready to harvest when the outer fruit is ripe and splits. Next the mace is removed and the hard shell is cracked, exposing the nut. These cracked casings are used as mulch in gardens or added to driveways. The aroma is pleasant when walked upon, and is enhanced by soft rains. The inner nut is finally reached and dried. This is how nutmeg comes to us.
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| photo via Pixabay |
The wonderful scent of nutmeg may be what began its popularity. In 1190 when Holy Roman Emperor Henry VI visited Rome, this little known spice was used to fumigate the streets.
Before Magellan discovered the Spice Islands in 1521 food in Europe was bland, even for the wealthy. Along with the spice trade came new ways of flavoring foods, and the idea of something that came from an exotic far-away place was intriguing. Fashionable Ladies would carry nutmeg sachets, or wear the whole nutmegs caged in fancy silver pieces around their necks. This was a sensible answer to dealing with an age of poor personal hygiene, and odors caused by open-air operations such as tanneries.
The competition for the spice trade was serious. Smugglers of the exotic nutmeg could be put to death. The Portugese monopoly in the 16th century was so protected that it is said that they would distribute phony charts of the seas surrounding the Spice Islands, hoping that competitors would sail into dangerous waters.
Into the 17th and 18th century nutmeg's use continued to gain popularity. In clubs and taverns well-dressed gentlemen would carry nutmegs and graters. A bit could be grated into beers and grogs to enhance the drinks. In America the nutmeg rage was also on. Early cookbooks included more recipes containing nutmeg than any other spice.
Nutmeg is available to us as a ground spice or as the whole nut. Grating your own fresh nutmeg is far superior to using ground nutmeg. Nutmeg graters are readily available, and it is definitely worth having one!
Valentine's Day Nutmeg Sugar Cookies
Use a heart-shaped cookie cutter, or one of your favorites.
3 cups sifted flour
1 tsp. baking soda
1 tsp. freshly ground nutmeg
1/2 tsp. salt
6 tbsp. butter or margarine, softened
6 tbsp. sugar
1 egg
1/2 cup honey
1 tsp. vanilla
Preheat oven to 375 degrees. Grease cookie sheets. Sift together the flour, soda, nutmeg and salt. Set aside. In a large bowl, cream butter well and gradually add the sugar, beating until light and fluffy. Mix in the egg, honey and vanilla. Stir in the dry ingredients. Chill the dough thoroughly.
Roll the dough out to 1/4" thickness and cut out with the heart cookie cutter. Bake for 10 minutes, or just until golden. Cool and store in an airtight container.
Note: The honey gives these cookies keeping quality.
Nutmeg Pound Cake
1-1/2 cups unsalted butter
3 cups sugar
2 tsp. freshly grated nutmeg
5 eggs
3 cups unbleached flour
1/2 tsp. baking powder
1 cup milk
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Cream butter and sugar in a mixer. Add the nutmeg. Scrape the sides of the bowl.
Add one egg at a time, mixing after each.
Mix flour, baking powder and salt in another bowl.
Alternate, adding the flour mixture and the milk until all is incorporated. Do not over mix.
Bake at 350 degrees for 55 minutes to 1 hour. Test for doneness in center with toothpick.
A bundt pan can be used instead of the loaf pans. Increase baking time to 1 hour and 15 minutes. Test for doneness. Cool cake, then loosen sides with a knife to remove.
Pumpkin Soup
5 cups pumpkin
8 cups "chicken-apple" stock
(3 cups chopped apples +9 cups chicken broth - simmer for 15 minutes, then strain.)
1-1/2 cups heavy cream
1 tsp. freshly ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp ground allspice
Ginger snaps (optional)
Prepare the "chicken-apple" stock. Combine the pumpkin, stock, heavy cream and spices. Heat for about 15-20 until quite warm, but do not let boil.
Spoon into bowls and top each serving with crumbled ginger snaps, if desired
