Nutmeg is the seed of the nutmeg tree, Myristica fragrans, an evergreen native to the Banda Islands of eastern Indonesia. Grated or ground, it is one of the world’s most familiar warm spices: sweet, woody and gently peppery. It is one of the 15 botanicals in TeaTapee’s blend, where it sits in the middle of the spice profile and ties the cinnamon, star anise and cardamom together.
This profile covers the spice itself: what it is, what it is called, where it grows, what it tastes like, and what it brings to a cup of Thai herbal tea.
What is nutmeg?
Nutmeg is the hard, oval seed inside the fruit of Myristica fragrans, a tall evergreen tree of the family Myristicaceae. When the fruit ripens it splits open, revealing the dark seed wrapped in a lacy red covering. That covering is dried separately and sold as a second spice, mace; the seed itself, once dried, is nutmeg.
So nutmeg and mace come from the same fruit, but they are dried and sold as two separate spices.
What is nutmeg called in Thai?
In Thai, nutmeg is luk chan (ลูกจันทน์), and mace is dok chan (ดอกจันทน์).
Where does nutmeg come from?
Nutmeg is native to the Banda Islands in Maluku, the “Spice Islands” of eastern Indonesia. Today Indonesia is still the largest producer, and nutmeg is also grown in Grenada in the Caribbean, in southern India and in Sri Lanka.
What does nutmeg taste like?
Nutmeg is warm, sweet and woody, with a gently peppery, slightly piney top note. Its flavor is round rather than sharp, which is why it so often plays a background role, filling the gaps between stronger spices rather than leading.
A little goes a long way. Freshly grated nutmeg is noticeably brighter and more aromatic than pre-ground, because its aroma is volatile and fades once the seed is broken.
How is nutmeg used in cooking?
In Western kitchens nutmeg is a staple of baking, custards, eggnog and creamy sauces such as béchamel. In Indonesia it seasons sauces and curries, and the fruit’s flesh is made into sweets and preserves. In Thai cooking it appears in curry pastes, most famously massaman, alongside cinnamon, cardamom, cumin and cloves.
What does nutmeg add to TeaTapee’s blend?
In TeaTapee’s blend, nutmeg is finely ground with the other 14 botanicals and sealed into tea bags. It adds a soft, nutty, slightly sweet warmth that fills in the middle of the spice profile: cinnamon and star anise bring the obvious sweetness, cardamom brings lift, and nutmeg knits them together over the woody Jewel Vine base.
The warm, spiced aroma of Thai herbal tea explains how the spices work together, the guide to all 15 herbs covers the rest of the blend, and brewing the perfect cup covers how to make a cup.
If you would like to taste it, nutmeg is one of the 15 botanicals in TeaTapee’s 15-herb tea bags.
Frequently Asked Questions
What is the scientific name of nutmeg?
Nutmeg is the seed of Myristica fragrans, an evergreen tree of the family Myristicaceae, native to the Banda Islands of eastern Indonesia.
What is the difference between nutmeg and mace?
Both come from the same fruit. Nutmeg is the dried seed; mace is the lacy red covering around it, dried separately and sold as its own spice.
What is nutmeg called in Thai?
Nutmeg is called luk chan (ลูกจันทน์) in Thai, and mace, the covering around the seed, is dok chan (ดอกจันทน์).
What does nutmeg taste like?
Nutmeg tastes warm, sweet and woody, with a gently peppery, slightly piney note. It usually plays a background role, rounding out stronger spices.
Where does nutmeg come from?
Nutmeg is native to the Banda Islands in Maluku, Indonesia. Today it is also grown in Grenada, southern India and Sri Lanka, with Indonesia still the largest producer.