What Is Nutmeg? Everything You Should Know

One of the most ubiquitous spices for baking and savory cooking that I turn to again and again is also one with quite a long history: nutmeg. One of the first spices to be traded in recorded history, nutmeg can be traced all the way back to the 1st century A.D. Originating from the Banda islands in Indonesia (also known as the Spice Islands), nutmeg was traded along what would later become the Silk Road and was so important that it even played a key role in the British acquisition of the island of Manhattan.

Here, we break down everything you need to know about this popular and historic spice.

Nutmeg is used in both savory and sweet dishes, bringing warmth and nutty flavor to everything from extra cheesy lasagna to coffee cake. Nutmeg is also a key ingredient in many spice blends, like pumpkin pie spice, garam masala, and jerk seasoning.

Nutmeg has a strong flavor that’s nutty, warm, and slightly fruity. A little bit goes a long way and it’s often called for in small amounts due to its intense flavor. 

Mace and nutmeg are actually part of the same plant. Nutmeg is the seed, while mace is the membrane that grows around the seed. Mace is sometimes sold in dried whole “blades,” but you’re more likely to find it ground into a powder. Its flavor is very similar to that of nutmeg, but even more potent. If substituting mace for nutmeg, start with half the amount called for.

Nutmeg can be purchased as a whole seed, which needs to be ground or finely grated on a rasp grater before use. Freshly ground or grated nutmeg will have a much stronger flavor than nutmeg that is sold pre-ground. A whole nutmeg seed is about the size of a peach pit and will stay fresh for much longer than its ground counterpart.

While pre-ground nutmeg has a shorter shelf life and less potent flavor than whole seeds, it can be a bit more convenient to use. You can prolong the lifespan and flavor of ground nutmeg by storing it in an airtight container in a cool, dry place away from light like a closed cabinet or pantry.

Whether you’re storing whole seeds or ground nutmeg, it’s always best to keep spices away from heat and light, which can accelerate degradation. Keep spices away from the stove and windows; opt instead for cool, dry dark storage spaces like a closed drawer or cabinet.

Try replacing nutmeg with other pungent warm spices like allspice, cloves, or mace. You can also try swapping in spice blends that include nutmeg.

• Classic Pumpkin Pie
• Homemade Alfredo Sauce
• Dauphinoise Potatoes
• Slow-Cooked Bolognese Sauce
• Apple Cider Donuts