Whole nutmeg 1 kg

Nutmeg, the fruit of the nutmeg tree, becomes a spice only after certain processing. It is obtained only from absolutely ripe, spontaneously bursting fruits. Nutmeg has a wide range of uses in home cooking, so it should definitely be present in every housewife’s kitchen! First of all, it is indispensable in the preparation of sweet dishes. Muffins, puddings, and pies become much tastier if flavored with grated nutmeg. Its taste properties are especially enhanced towards the end of baking. Nutmeg improves the taste of jam, compotes, and drinks. Pairs well with vegetable dishes (asparagus, spinach, sorrel, celery, Brussels sprouts and cauliflower, potatoes, peas, beans). It is added to mushroom and fish dishes, marinades, and improves the taste and aroma of dairy dishes, as well as cocktails and other drinks, such as Mulled Wine. Muscat has a spicy smell, it has an aftertaste - at first the taste is weak, and then it becomes pronounced. Nutmeg is not recommended to be consumed in large quantities. In cooking, it is widely used for making puddings, creams, sweets, baked goods, compotes, and jams. Muscat is used for baking fruit. Some gourmets add nutmeg to soups, broths, pates, vegetables, and schnitzels. Added to alcoholic drinks and aperitifs to flavor them, tomato juice, dairy drinks, hot lemonade, mulled wine, punch, cocoa. Nutmeg is used in making charlottes, fruit cakes, ice cream, and whipped cream. Nutmeg is also actively used in the preparation of meat broths, soups, rice, cauliflower and Brussels sprouts, fish, poultry, meat, vegetable salads, and tomato sauce. Nutmeg color is suitable for the same dishes. But it is not used for cooking mushrooms and pasta. And nutmeg is more widely used for sauces compared to nutmeg. But traditional French cuisine uses fruit rather than color in sauces. Production - Ukraine Shelf life, years - 2 Nutritional value, g/100g: proteins - 6, fats - 36, carbohydrates - 28 Energy value, kcal/100 grams - 525; Ingredients: selected nutmeg, dried, whole.