Whole Nutmeg

Whole nutmeg, intensely savoury for potatoes, pumpkin and Christmas baking

Nutmeg is one of the few spices that home cooks regularly use wrongly – namely ground, from the packet. Nutmeg grated fresh over the dish tastes worlds more intense and deep, because the essential oils survive only a few minutes. We supply our nutmegs whole, checked for size and aroma, packed in our workshop in Klingenberg am Main. So you decide yourself when the spice reaches the plate.

How to use

A classic for mashed potato, crushed potatoes, spinach, cauliflower, pumpkin soup and béchamel. Seasons mince bolognese, lasagne, rissoles, meat fillings, egg dishes and pasta sauces. Also in gingerbread, speculoos, stollen, mulled wine and punch. Also an insider tip for seafood and sauces with cream.

Important: please grate nutmeg only at the end of cooking and directly over the dish. When cooked along, the fine aromas fade.

Recipe: creamy mashed potato

The simplest dish in the world – and the acid test for good nutmeg.

Ingredients for 4:

• 1 kg floury potatoes
• 200 ml warm milk
• 50 g butter
• 1/2 freshly grated nutmeg
• fine Luisenhaller deep-rock salt, freshly ground pepper
• Optional: 1 tsp mashed-potato spice for a roasted aroma

Method: Peel the potatoes, cut into pieces and cook soft in salted water for about 20 minutes. Drain and let them steam off briefly. Mash with a masher or ricer, stir in warm milk and butter. Season with salt and pepper. Just before serving, grate the half nutmeg fresh over the purée – and generously.

Why whole nutmeg? Already-grated nutmeg loses its essential oils within a few days and then tastes only of wood. Grated fresh over the warm purée, the full, warm aroma unfolds only through the rising heat. It is exactly this moment that makes the difference between "okay" and "really good".

At a glance

• Whole nutmegs, checked for size and aroma
• Intensely savoury with a warm, lightly sweetish note
• Workshop quality from Klingenberg am Main
• Without additives

Goes well with

Fresh grating works best with the Microplane Premium Zester grater – the classic for nutmeg, citrus zest and hard cheese. If you like nutmeg as part of a blend, reach for mashed-potato spice with roasted onions and blue fenugreek. Classic companions in German cooking are our buttered-bread spice and fine Luisenhaller deep-rock salt. The sister ingredient mace (nutmeg flower) brings a similar but finer aroma to light sauces.

Frequently Asked Questions

How do I grate nutmeg correctly?
With a fine grater, ideally a Microplane Zester. The nutmeg is stroked lightly over the grater; about two to three strokes per dish are enough for four portions. Grate directly over the dish so the aroma doesn't fade.

What can I use nutmeg for?
For mashed potato, spinach, pumpkin soup, béchamel, lasagne, rissoles, egg dishes, pasta with cream, gingerbread, speculoos, stollen, mulled wine and punch. Also with seafood and desserts.

What is the difference between nutmeg and mace?
Both come from the same nutmeg tree. The nutmeg is the dried seed, mace is the red seed coat. Mace tastes a little finer, less earthy, with a light pepperiness. In fine cuisine, light sauces are often seasoned with mace rather than nutmeg.

How long does a whole nutmeg keep?
Stored cool and dry, several years. The essential oils stay protected in the shell. Once the nut has been grated, the grated powder should be used within a few days.