Description
Nutmeg without shell or grated nutmeg is a spice obtained from the seed of a nutmeg tree. It is also called jaiphal and jatiphala. It has a warm, nutty flavor with earthy notes and a distinctive aroma that pairs well with sweet dishes such as cookies, custards, puddings, pies, and spice cakes. It is slightly sweeter than mace.
Nutritional Facts
| Serving Size | 100g |
| Energy | 525 Kcal |
| Protein | 5.84 g |
| Fat | 36.3 g |
| Carbohydrate | 49.3 g |
| Fiber | 20.8 g |
| Sugars | 2.99 g |
| Calcium | 184 mg |
| Iron | 3.04 mg |
| Phosphorus | 213 mg |
| Magnesium | 183 mg |
| Potassium | 350 mg |
| Sodium | 16 mg |
Health Benefits:
- Nutmeg contains an abundance of antioxidants, including plant pigments such as cyanidins, essential oils, like terpenes and phenylpropanoids, and phenolic compounds, including ferulic, protocatechuic, and caffeic acids.
- Nutmeg is rich in anti-inflammatory compounds called monoterpenes, including terpineol, sabinene, and pinene.
- These may help decrease inflammation in the body and benefit those with inflammatory conditions.
- Once ground, nutmeg spice takes on a warm and aromatic flavor with notes of clove.
- Nutmeg is rich in fiber and hence it has tremendous properties of curing digestion-related problems including diarrhea, nausea, abdominal cramps, and flatulence.
- Helps in boosting appetite.
Usage:
Nutmeg is also used in sauces, soups, and baked goods. It is also commonly used in rice pudding. In Dutch cuisine, nutmeg is added to vegetables such as cauliflower, Brussels sprouts, and string beans. Nutmeg is a traditional ingredient in mulled wine, mulled cider, and eggnog. In Scotland, nutmeg is used in haggis. Nutmeg is a common spice for pumpkin pie and in recipes for other winter squashes, such as baked acorn squash.
