Nutmeg, Whole Or Ground
Nutmeg has a flavor that is quite strong. In small amounts, it blends in with great subtlety. You will find it called for in many vegetable recipes such as squash, spinach, and sweet potato pie, as well as in meatballs and sausages. French white sauces often call for a pinch.
In addition to its uses in desserts, breads, and pound cake, nutmeg is often a good secret ingredient for stew, cream soup, sauces, preserves and meatballs. We have many customers who still make sausage by hand, based on old family recipes handed down through generations -- for pork or bratwurst sausage, nutmeg is a standard ingredient. We have a family Christmas Eve tradition that involves the making of eggnog the old-fashioned way, topped off by the grating of nutmeg in Grandma's antique nutmeg grater. Everyone loves it, from the kids to the older folks!
Until just a few centuries ago, all the nutmeg in the world grew only on a few small islands in Indonesia. European colonial powers fought bitterly over control of these islands, as nutmeg was highly valued for its flavor, preservative qualities, and alleged ability to cure plague. The Dutch held a monopoly on nutmeg production for many years, but when it was broken nutmeg trees were spread to the West Indies and other areas. They are now commercially grown in several areas of the world, with the Caribbean island of Grenada famous for especially high quality nutmegs.
Our whole nutmeg is grown on the island of Grenada; our ground nutmeg comes from Indonesia.