Nutmeg Powder Uses

Nutmeg powder is a warm and aromatic spice that comes from the seed of the nutmeg tree.

It has been used for centuries in both sweet and savory dishes thanks to its complex flavor profile.

Understanding how to properly store, use, and cook with nutmeg powder can help you enhance everything from baked goods to curries.

What is Nutmeg Powder?

Nutmeg powder is ground from the seed of the nutmeg tree, native to the Banda Islands of Indonesia. The tree produces a fruit, and inside there is a single seed - this seed is the nutmeg spice.

The seed is dried for weeks until the nutmeg shrinks and becomes crumbly. It takes roughly 100 pounds of wet nutmeg seeds to produce 35 pounds of dried spice. The dried seeds are then ground to a powder using mechanical grinders.

Nutmeg powder has an intensely spicy, bittersweet flavor profile. It's reminiscent of cinnamon and clove, with woody, almost citrusy undertones. The powder is a deep brown color flecked with particles of the seed. A small amount packs a powerful punch.

How to Store Nutmeg Powder

Proper storage is crucial to preserve the flavor and aroma of nutmeg powder. Here are some key storage tips:

• Keep in an airtight container in a cool, dark place. Exposure to light, air, heat or moisture causes nutmeg to lose potency faster.
• Avoid transfering powder back and forth between containers to limit air exposure. Use a dry spoon to scoop out what you need.
• Buy whole nutmeg seeds instead of pre-ground powder whenever possible. Grind just before use for maximum flavor.
• Nutmeg powder will stay fresh for 6 months while whole seeds can last over a year with proper storage.

Key Takeaway: Store nutmeg powder in an airtight container in a cool, dark place to preserve its flavor and shelf life. Grinding from a whole seed just before use yields the best results.

Nutmeg Powder Uses in Cooking

Thanks to its complex and aromatic flavor profile, nutmeg powder has many savory and sweet applications in the kitchen. Here are some of the most popular uses:

Savory Uses

• Add to creamy sauces like alfredo, bechamel or cheese sauces
• Season rich stews, pot pies, casseroles
• Sprinkle on mashed potatoes or sweet potatoes
• Mix into doughs for meat pies or savory tarts
• Add to vegetable bakes and gratins
• Flavor meat rubs for lamb, pork or chicken
• Sprinkle on french toast or omelettes

Baking Uses

• Use in spice cake, carrot cake, banana bread, zucchini bread
• Add to cookie doughs, especially gingersnaps
• Mix into pie fillings and doughs like pumpkin, sweet potato or pecan
• Fold into frosting for cupcakes or cakes
• Mix into dough for sweet breads and coffee cakes
• Sprinkle on top of French toast or pancakes

Drink Uses

• Sprinkle on top of lattes, cappucinos or hot chocolate
• Mix into chai tea concentrate or masala chai
• Add to the milk/cream mixture for homemade eggnog
• Include in mulling spices for warm cider or mulled wine

Key Takeaway: Nutmeg powder can be used in meat dishes, vegetables, baked goods, desserts and warm drinks thanks to its versatility. It pairs especially well with cream, cheese and sweet flavors.

Benefits of Cooking with Nutmeg Powder

In addition to adding flavor, nutmeg powder boasts an impressive array of health benefits:

• Antioxidant effects: Nutmeg contains phenolic compounds that combat cell damage from free radicals. This helps reduce risk for chronic diseases.
• Anti-inflammatory properties: Myristicin and other compounds may inhibit enzymes that trigger inflammation. This can relieve inflammatory conditions like arthritis.
• Antimicrobial effects: Nutmeg powder demonstrates antibacterial and antifungal properties against certain pathogens. This may boost immunity and dental health.
• Mood enhancement: Nutmeg may increase serotonin, dopamine and GABA in the brain. This can boost mood, relaxation and sleep quality.
• Digestive aid: Nutmeg helps stimulate the secretion of gastric juices. This facilitates better digestion, reducing issues like diarrhea, bloating and constipation.
• Pain relief: The spice has traditionally been used as a pain remedy for aches, joint pain, headaches and menstrual cramps thanks to its anti-inflammatory capabilities.

Key Takeaway: Adding nutmeg powder provides antioxidant, anti-inflammatory and antimicrobial effects. It may also aid mood, sleep, digestion and pain relief.

5 Simple Recipes with Nutmeg Powder

Ready to start cooking with nutmeg powder? Here are 5 delicious recipes to try:

1. Nutmeg Milk Custard

This creamy nutmeg custard makes for an elegant dessert yet takes just a few minutes of active prep.

Ingredients:

• 3 cups whole milk
• 3 large egg yolks
• 1/3 cup white sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon freshly grated nutmeg (plus more for garnish)
• 1 teaspoon pure vanilla extract

Directions:

1. In a medium saucepan, gently heat the milk until steaming but not yet simmering.
2. Whisk egg yolks, sugar and cornstarch in a medium bowl until pale and thickened.
3. Pour 1 cup of the warm milk into the yolk mixture while whisking. Then pour everything back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until thick and bubbling gently, about 5 minutes.
4. Remove from heat and stir in the vanilla and nutmeg. Divide between 4-6 dessert bowls or ramekins then cover with plastic wrap directly on the surface to prevent skin forming. Chill at least 2 hours to allow custard to set.
5. Garnish individual portions with extra grated nutmeg before serving. Enjoy!

2. Curried Coconut Chicken Soup

Warm up with this Thai-inspired chicken soup flavored with nutmeg, ginger and coconut milk.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2-3 teaspoons Thai red curry paste
• 6 cups chicken broth
• 2 cups coconut milk
• 1 pound boneless, skinless chicken thighs, sliced
• 1 cup carrots, thinly sliced
• 1 cup mushrooms, sliced
• 2 tablespoons lime juice
• 1 teaspoon nutmeg
• Chopped cilantro, lime wedges, sriracha for serving

Directions:

1. Heat oil in a soup pot over medium-high heat. Cook onion, garlic and ginger 3-4 minutes until softened.
2. Stir in curry paste and cook 1 minute until fragrant.
3. Pour in broth and coconut milk. Bring to a boil then reduce heat to medium-low.
4. Mix in chicken, carrots and mushrooms. Simmer uncovered 15-20 minutes until chicken is cooked and vegetables are fork-tender.
5. Remove from heat and mix in lime juice and nutmeg.
6. Serve garnished with cilantro and lime. Add sriracha if desired. Enjoy!

3. Nutmeg Chocolate Chip Muffins

These intensely chocolatey muffins get a hint of nutmeg for added warmth and spice.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 3/4 cup brown sugar
• 1 stick unsalted butter, melted
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. Set aside.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, salt and nutmeg until well blended.
3. Mix in brown sugar. Then whisk in melted butter, eggs, vanilla and milk just until incorporated - do not overmix.
4. Fold in chocolate chips just until evenly dispersed throughout batter.
5. Divide batter evenly between lined muffin cups, filling each 3/4 full.
6. Bake at 375°F for 18-20 minutes until a toothpick comes out clean.
7. Allow muffins to cool in pan 5 minutes before transferring to a wire rack to cool completely. Enjoy!

4. Thai Red Beef Curry

Nutmeg adds warmth and spice to this classic Thai red curry dish with beef and vegetables. Serve over jasmine rice.

Ingredients:

• 2 tablespoons olive oil
• 1 pound beef sirloin, thinly sliced
• 1 onion, sliced thin
• 3 garlic cloves, minced
• 1-2 tablespoons Thai red curry paste
• 1 cup beef broth
• 1 (15 ounce) can diced tomatoes
• 1 cup green pepper, chopped
• 1 (8 ounce) can bamboo shoots, drained
• 1 tablespoon brown sugar
• 2 teaspoons fish sauce
• 1 teaspoon freshly grated nutmeg
• 2 cups fresh spinach
• Lime wedges, basil leaves, chopped peanuts for garnish

Directions:

1. Heat oil in skillet or wok over medium-high heat. Cook beef in batches until browned then transfer to a plate.
2. Add onion and garlic to pan and cook 2 minutes until softened. Mix in curry paste and cook 30 seconds until fragrant.
3. Stir in broth, tomatoes, green pepper, bamboo shoots, brown sugar, fish sauce and nutmeg. Bring to a simmer then return beef and any accumulated juices to pan. Cover and cook 10 minutes.
4. Stir in spinach and cook just until wilted.
5. Serve curry hot over rice, garnished with lime, basil and peanuts. Enjoy!

5. Vanilla Spice Cupcakes with Nutmeg Frosting

These moist vanilla cupcakes get topped with a decadent nutmeg-accented frosting.

Cupcake Ingredients:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 3/4 cup white sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3/4 cup whole milk

Frosting Ingredients:

• 1 stick unsalted butter, softened
• 3 cups powdered sugar
• 2-4 tablespoons heavy cream
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon freshly grated nutmeg

Directions:

1. Preheat oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
2. In a medium bowl, whisk together flour, baking powder, nutmeg and salt.
3. Using a stand mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in eggs one at a time, beating well after each addition. Then beat in vanilla.
4. With mixer on low speed, slowly mix in half the dry ingredients just until incorporated. Mix in milk, then remaining dry ingredients just until combined, scraping down sides as needed.
5. Divide batter evenly among lined muffin cups, filling each about 2/3 full. Bake at 350°F for 20 minutes until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack.
6. To make frosting, beat butter in a large bowl with electric mixer until creamy. Add powdered sugar, 2 tablespoons cream, vanilla and nutmeg. Beat on low speed for 30 seconds then increase to high speed and beat until light and fluffy, about 2 full minutes. If frosting seems too thick, beat in additional cream 1 tablespoon at a time until desired consistency is reached.
7. Transfer frosting to a piping bag fitted with desired tip. Pipe frosting onto cooled cupcakes and enjoy!

FAQs

Is nutmeg powder toxic?

Eating 1-2 teaspoons is considered safe for most people. Consuming high amounts exceeding 5 grams can cause side effects like hallucinations or rapid heartbeat from a compound called myristicin. Cases of true nutmeg poisoning are very rare though.

What's the difference between nutmeg and mace?

Mace and nutmeg originate from the same fruit. Mace is the lacy reddish covering over the seed. It imparts a more delicate flavor than nutmeg with hints of citrus and pine.

Does nutmeg go bad?

Ground nutmeg powder lasts 6 months while whole seeds can last over a year with proper storage. Over time, the powder loses its aroma and eventually develops off-flavors from oxidation.

What spices pair well with nutmeg?

Cinnamon, cardamom, cloves, ginger, allspice, vanilla, black pepper and mace all complement nutmeg's flavor nicely in both sweet and savory dishes.

Conclusion

Nutmeg powder is a versatile spice full of flavor and impressive health benefits.

Proper storage and usage techniques are key to harnessing its full aromatic and taste potential.

Mix nutmeg powder into both sweet and savory dishes to impart a lovely sweet and spicy warmth.

With the proper recipes and handling, it can enhance everything from breakfast dishes to decadent desserts.