Warm. Sweet. Subtly complex in a way that’s hard to explain.
Ground nutmeg is one of those spices that works best when you can’t quite identify it — a background warmth that makes béchamel taste richer, baked goods taste more interesting, and spice blends taste more complete. It’s the secret in a great mulled wine, the depth note in a proper garam masala, and the finishing touch on a creamy pasta that makes people ask what’s in it.
Use in béchamel, baking, spice blends, mulled drinks, and creamy pasta sauces. Use sparingly — it’s potent.
The spice you notice when it’s missing.
