Nutmeg Cooking Notes:

Cuisine: African, Indonesian, Indian, American

Food Pairings: Eggs, curries, sweet drinks, liquor, cream-based sauces, seafood, cookies, cakes, pies, chutneys, chicken

Flavour: Strong Camphor, Citrus, Pine, Sweetness

Serving size 0.5 grams

Usage: Grind and use to flavour all manner of desserts from ice creams to cookies. Nutmeg is also popular ingredient in curries, use with cloves, ginger & cardamom

Recipes:  Goan Xacuti Chicken, Thai Massaman Curry, Tandoori Paneer, Herb Korokke

Nutmeg Technical Notes:

Origin: India / Indonesia

Quality*: 100% 1st Selection, Large

Also known as: Myristica fragrans, JAIPHAL, JHADHIKKAI, PALA, NOIX DE MUSCADE, MUSCADE, MUSKATNUSS, जायफल, 肉荳蔻

Appearance: Approximately 5 grams per nutmeg

Industry Knowledge Nutmeg, historically native only to a small cluster of small volcanic islands in Indonesia, is now cultivated around the world with varying success. Regency has found the best tasting Nutmeg seed in Eastern Java, Indonesia. The seed here grows to be extra large in size, and this season better than Indian Nutmeg in taste. Nutmeg grows with an outer layer of Mace, and as such the two have a similar flavour profile, albeit different uses due to their different physical properties. Our Mace is sourced from it's native home in Indonesia - where it grows to taste best. Another hidden secret about Nutmeg is that it is a very weak hallucinogen; caution and moderation should be exercised when handling larger quantities of the spice.
Nutmeg is processed by first removing the Mace, then drying over a slow charcoal fire for several weeks. In addition, it is also often sundried. Once thoroughly dried, they rattle in the shell, which is cracked with a mallet. The nutmegs are then graded and sold at a range of prices to suit different markets. Regency's First Selection Grade is the best available in the trade, and for the first time, it is being brought unmixed and pure to its name, directly to consumers.

*INDUSTRY SPECIFIC TERMINOLOGY.