Description
Nutmeg keeps its oils sealed inside the seed, so a whole one holds its flavor for years while the ground version starts fading in months. Grate what you need, usually just a few passes, and put the rest back in the jar.
Most people keep it for pie, but nutmeg does its best work in dairy and greens: béchamel and cream sauces, buttered spinach, potato gratin, mashed potatoes, custard. A little goes a long way, and too much turns bitter.
Ingredients
Whole nutmeg.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat. Grate as needed and keep the rest whole.
