Past Ingredients Of The Month:
The whole kernel of a fruit very much like an apricot, nutmegs are sweet-scented and pungent. The flavour is best if freshly grated over your food at the table. 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.
uses: Grate nutmeg over steamed green vegetables, particularly spinach. Delicious in cheese sauces or mashed potato.