|
| |
|
|
|
|
|
|
|
NUTMEG
|
|
|
Description:
Nutmeg comes from an evergreen tree that is usually high with dark leaves and fruits, which look like apricots. Nutmeg is cultivated in Sri Lanka, West Indies and India. When ripe, the fruit bursts open. It contains a hard kernel which is nutmeg. The kernel or nutmeg is dried.
How to select:
It is oval with a dusty brown and rough exterior. The inside is lighter brown and patterned. Nutmeg is sometime sold in its shell which is egg-shaped, shiny and the colour of dark chocolate. The outer shell has to be broken gently. The inside has to be grated or powdered before being used. A small quantity goes a long way.
Use:
Nutmeg is sold whole or ground. In India, it is used to enhance rice and desserts. In the West, nutmeg is added to vegetables, cheese dishes and soups.
How to store:
The freshness can be maintained longer if stored in an airtight container. Keep away from heat, moisture, and direct sunlight. These elements hasten the loss of flavour and aroma. Avoid storing over the stove, dishwasher, sink or near a window. Should not be stored in the freezer. Freezing does not extend the shelf life of regularly used dried spices. If stored in the freezer, and repeatedly removed for use, condensation will form in the container and accelerate loss of flavour and aroma.
Health benefits:
Nutmeg has a variety of health benefits besides adding it to cookies and pies. It calms and helps lower blood pressure and soothes digestive upset. Mixed with a neutral oil and used in a massage it eases joint pain and inflammation. Nutmeg also provides fast relief for diarrhoea and toothaches. The therapeutic effects of nutmeg stimulates the cardiovascular system, promotes concentration, acts as an expectorant, reduces joint inflammation and helps also with liver removing toxins.
|
More >>>
Utensils
Cooking Terms
Ingredients
Conversion Table |
|
|
|
|
|
| |
