Where is nutmeg used? Nutmeg

Today, the uses of nutmeg are very diverse. Firstly, cooking. The pleasant aroma and piquant taste of the spice have secured its place of honor among the seasonings used for pickling, and housewives know that without nutmeg, pickled herring will never be so spicy and juicy. also, without this spice it does not have a rich and deep taste.

But marinades are not the only way to experiment with nutmeg. The seasoning is often used when preparing meat main courses, any kind. Lamb, beef, pork or veal will definitely be juicier and tastier if seasoned with nutmeg. This spice combines especially well with the taste of poultry, both domestic and game. Take a closer look at the packages of spice mixtures with the names “For meat”, “For fish”, “For chicken”: you will definitely find in their composition nutmeg.

The culinary use of this spice also extends to vegetable dishes, legumes, and baked goods. In principle, it is difficult to find dishes that could be spoiled by nutmeg with its piquant taste and aroma. In Russia, it is also customary to add it to any porridge: buckwheat, pearl barley, rye, barley, etc.

However, the use of nutmeg is not limited to cooking and gastronomy. He is quite popular in folk medicine. It should be noted that it is well deserved. Its composition, rich in substances beneficial to the human body, ensures its presence in many drugs for the treatment of various diseases.

The spice is made from the fruits of the musk tree. They are somewhat reminiscent of peaches or apricots. Before reaching us in the form of a seasoning, this product undergoes lengthy industrial processing, which in no way reduces its beneficial properties. The use of nutmeg in folk medicine is due to the presence of essential oil (10%), protein, starch, fatty oil (40%), which is rich in trimyristin and organic acids that make up the mentioned spice. In addition, nutmeg contains magnesium and calcium, iron and phosphorus, as well as an impressive set of vitamins, in particular group B (1, 2, 3) and A.

The use of nutmeg is popular in the treatment of benign tumors (mastopathy), to stimulate blood circulation, nourish and strengthen hair. It is used for myositis, arthritis and osteochondrosis. Nutmeg is an essential component because it has a warming and strengthening effect on the skin. It also stimulates the appetite and is considered an aphrodisiac.

Nutmeg also has some narcotic effects, which is why it is important not to overdo it with its use. If you eat three or four crushed fruits of the musk tree at a time (equivalent to one hundred grams of dry spice powder), you can get a whole range of hallucinations, heart pain, and in some cases, rashes and swelling. A similar effect is provided by myristicin, also known as elemicene, which is a narcotic substance. But in moderate doses, particularly in the form of a food seasoning, this spice can only bring benefits. So don’t be afraid to experiment with flavors that can benefit from nutmeg.

Nutmegs are the fruit of the nutmeg plant. tropical tree or bush. Externally, the fruits resemble peaches, but are ovoid in shape, the length of the fruit reaches seven centimeters. The dense peel of the orange-yellow fruit, as it ripens, opens like a chestnut, and inside there is that very spicy dark-brown seed that is so valued all over the world.

The nut itself is oval, small - up to three centimeters in diameter, with a small scar on its top. Nutmeg has become widespread everywhere thanks to its woody, spicy and sensual aroma; there are many legends about its benefits.

How is nutmeg extracted?

In industry, they use both the seed itself and the red buds (pericarps) in which the nut is initially wrapped. First, the testicle is carefully removed and completely dried. When all the moisture has left, the seedling becomes slightly yellowish and very fragile, and also acquires a specific smell. The seedlings are sold under the name “Nutmeg color” or “Macis”, and whole dried seedlings are valued much more than broken ones.

The seed itself, initially covered with a peel, is dried in this form, after which the peel is removed and the nut is dipped in lime milk (treatment against insects and prevention of germination). The result is a nut with a wrinkled surface with a thin layer of plaque in the grooves.

Chemical composition of nutmeg

This little spice is not as simple as it seems, and contains:

protein;
essential oil;
fatty nutmeg oil (up to 40% of the total mass);
starch;
calcium;
potassium;
sodium;
magnesium;
fluorine;
sulfur;
phosphorus;
vitamins A, B1, B2, B5, B6, B9, E, H, and PP.

How to use nutmeg in cooking

Both nuts and mace have long been used in cooking as a constant spice to give a dish a spicy aroma. Ground nutmeg can be found in a huge number of spicy mixtures; it can be considered a unique spice.

Almost all sausages, fried and baked chicken dishes, marinated and smoked fish and a number of sauces (bechamel, bolognese) - in combination with a bouquet of other seasonings, nutmeg maximizes the taste of meat, poultry and fish.

Nutmeg spice also fragrantly complements dishes made from mushrooms and onions, potatoes and different types cabbage Nutmeg gives a special note to cakes, yeast and shortbread pastry, as well as cakes and puddings.

Adding a pinch of ground nutmeg at the end of coffee preparation will give the drink a rich, sweet taste.

This spice is also very appropriate in mulled wine or freshly squeezed juices (especially vegetable ones).

When planning to add nutmeg to a dish, pay attention to limiting the use of the spice (for medical reasons) - one serving of the dish should not contain more than 1 gram, and for sauces - 2 grams per 1 liter of liquid.

It is better to buy whole nutmeg kernels and grate, crush or grind it directly into the dish on last stage its preparation (after half an hour of cooking, the aroma partially evaporates or disappears completely). It is better to season several times, in small portions, so as not to overdo it.

What spicy mixtures are “lost” without nutmeg:

Indian garam masala;
Siamese universal;
French quatre epices;
curry;
Bolognese;
Frankfurt;
Moroccan Ras El Hanout;
Tunisian galat dagga.

Both the spice itself and nutmeg oil are extremely popular.

What dishes do people around the world add nutmeg to?

Italians - in sauces that form the basis of pizza and pasta;
the Dutch - into meat, potato and cabbage dishes;
Swiss - in cheese fondue;
Indonesians - definitely in the jam.

Remember that you need to add this spice when it is almost ready or completely cooked. ready dish, with minimal heat treatment.

The effect of nutmeg on the human body

If consumed in moderate doses, the spice will have a calming and analgesic effect, strengthen the immune system and improve memory, and also stimulate the digestive and circulatory systems.

Medicine has proven the strongest stimulating, stimulating and tonic effect of nutmeg and color on the human body.

Will nutmeg help you lose weight?

Indeed, nutmeg is used in diets. The body produces more insulin due to the uniform flow of plant acids into the blood. Digestion improves, and the feeling of hunger may disappear.

However, the statement that you can lose weight with nutmeg needs to be corrected. There really is some truth in this. Food with added spices or essential oils is much easier to digest and absorbed faster. There is no feeling of heaviness in the stomach after a heavy meal and the functioning of the gastrointestinal tract is normalized. But, unfortunately, nutmeg does not have a fat-burning effect.

Contraindications for nutmeg

When using spices in large quantities, narcotic substances contained in it cause rapid heartbeat, tachycardia, nausea and vomiting, loss of coordination, hallucinations, euphoria and, in especially severe cases, death.

People with an unbalanced psyche, pregnant and lactating women, and those with epilepsy should not “indulge” in nutmeg and its essential oil.

Nutmeg is the core of the fruit of the nutmeg tree, which grows in tropical countries with humid climate. When dried, it looks like an oval-shaped nut. brown, in the cross section of which you can see a pattern of chaotic stripes of dark and light shades. An exotic nut that has been used since ancient times as medicine to strengthen the brain, in the 6th century it took root in European countries, but already as a fragrant spice, which was used to flavor dishes and alcoholic beverages. At the same time, it has long been known that nutmeg calms nervous system, increases appetite, treats insomnia, gastrointestinal diseases and sexual disorders. After all, it is a source of vitamins, minerals, trace elements and essential oils, which makes the dish not only tasty, but also healthy.

Nutmeg varieties

There are two known varieties of nutmeg - Indonesian and Grenadian. Indonesian walnut has a bright orange color, a high concentration of essential oils, a deep rich sweet-spicy taste and aroma and, accordingly, a higher price. Indonesia is the leader in the production of this spice in the world, and Indonesian chefs even use the pulp of the nutmeg tree as food, which makes a very tasty jam.

The Grenada nut began to be grown by the British in the 18th century on the island of Grenada. Nutmeg from Grenada is different yellow peel, mild taste and more affordable price.

Cooking uses of nutmeg

Most often, nutmeg is used in the preparation of sweet dishes - desserts, cocktails and alcoholic drinks. This fragrant seasoning is indispensable for flavoring curd mass, puddings, cakes, cookies, brownies, muffins, pretzels, buns and candies. Homemade preserves, jams, jams and compotes with the addition of nutmeg are very tasty, which gives classic homemade sweets an original taste and delicate aroma. There are meat, fish, mushroom and vegetable recipes dishes with nutmeg, and in oriental cuisine this spice is often added to soups, salads, rice and sauces. Nutmeg is also used in food industry for preparing sausages, smoked or marinated fish, tomato paste, ketchup, cheese, mustard, for flavoring cocoa and chocolate.

Nutmeg goes amazingly with pumpkin, cabbage, carrots, tomatoes, potatoes, leeks and spinach, with baked fruits and berry purees, and is often used for canning mushrooms and vegetables. In Italian cuisine, pasta with Bolognese sauce or bechamel sauce, which contains nutmeg, is very popular, and Central Asia Sprinkle slices of chopped fruit with nutmeg mixed with sugar. This spice is also added to mulled wine, coffee, milk, whipped cream, chocolate drinks and ice cream. In European cooking, nutmeg is most often used in German, and English cuisine. Italians add it to tortellini and ravioli fillings, and Swiss residents flavor cheese fondue with it. The spice helps digest dairy products and makes meat easier to digest.

This seasoning is part of many spicy compositions, which include Indian garam masala and curry, the French quatre epices mixture, the Moroccan composition Ras el kanout and the Tunisian qalat dagga. Nutmeg combines harmoniously with fennel, green cardamom, cinnamon, ginger, cloves, allspice and turmeric.

How to use nutmeg

Nutmeg can be bought whole or in powder; before use, the whole nut is crushed or grated on a special grater, which many housewives have in their kitchens. Nutmeg has a very bright and strong aroma, overpowering weaker odors, and in large quantities it is harmful to health, so the recommended dose of using the spice per serving is no more than 0.1 g.

Nutmeg should be added to the dish at the end of cooking, otherwise it will acquire a bitter tint. If it is used for baking, it is recommended to add it to the dough during the kneading process. Grated fresh nutmeg is used immediately, as it very quickly loses its unique aroma.

Previously, the use of nutmeg as a seasoning for dishes was available exclusively to high-ranking persons, so nutmeg was called the royal bean. Now you can see this spice in every kitchen, and homemade apple and cherry pies without the aroma of nutmeg seem a little bland. If your family members get used to drinking warm milk with honey, nutmeg, cardamom and saffron before going to bed, they will forget about insomnia and gloomy mood in the morning!

Editor's choice: dishes with nutmeg

Nutmeg is the core of the bony part of the fruit of the nutmeg tree, which grows for almost 100 years, but actively bears fruit only for the first 40 years. In one fruitful year, the plant can produce more than 10 thousand fruits, which have the color and size of a large apricot. When fully ripe, the fruits burst in half.

The nut itself is nothing more than a seed inside a seed and to separate it, the seeds are first dried in the sun and then peeled from the tree-like shell. The kernels are dried again over an open fire until they acquire a dark brown color. The total period for obtaining high-quality nutmeg can reach 2.5-4 months. The finished nut has an oval shape, 2-3 cm in length and 1.5-2 cm in width. However, some nuts are more round in shape, which determines the intensity of the aroma.

Uses of nutmeg

The properties of nutmeg were known back in the days of Ancient Rome and Ancient Greece. It was used to treat many diseases, added to food and flavored the air. In the 1st century the spice was described by Pliny the Younger, and its widespread use began only a millennium later. Nutmeg came to Europe and other countries of the world during the colonial campaigns of the Portuguese and Dutch. They owned the Mollucca Islands, on which the nutmeg tree grew. Until the beginning of the 19th century. Holland and Portugal managed to maintain a world monopoly and a high price for spice. However, after plantations in India began to bear fruit, Latin America, Indonesia and Ceylon, the price of nutmeg fell sharply. Nutmeg can be found in the wild on the islands of Yama and Sumatra. And special nut plantations are mainly concentrated in Brazil, India, Sri Lanka and African countries.

It is best to purchase nutmeg in kernels. This way they retain their aroma longer and beneficial properties. If it is not possible to purchase a whole nut, then you need to choose ground nuts in hermetically sealed packages from a trusted manufacturer.

Nutritional value per 100 grams:

Useful properties of nutmeg

Composition and presence of nutrients

Nutmeg kernels contain vitamins (, group B, PP, ,), minerals (phosphorus, magnesium, iron, calcium, chlorine, sulfur, sodium, zinc, copper, iodine and others), essential oils, starch and pectin.

Useful and healing properties

When ground nutmeg is consumed in small doses, its positive properties appear. It has a strong stimulating and tonic effect on the cardiovascular and nervous systems. Nutmeg is used in Eastern medicine to treat men with rapid ejaculation, impotence and other disorders associated with lack of sexual desire and, as a result, arousal.

Very small doses of nutmeg can calm the nervous system and restore lost sleep. By adding it to massage oil or hot tea for warmth, you can get rid of the first signs of a cold and boost your immunity.

If you prepare a thick paste based on nutmeg and warm sunflower oil, it can be used to treat myositis, arthritis, rheumatism and osteochondrosis. To do this, the still warm paste is applied to the sore spot, covered with polyethylene and a warm cloth. Leave this compress for 10-20 minutes until it cools completely.

Nutmeg perfectly helps with constipation, diarrhea and other disorders of the stomach and intestines, as well as loss of appetite and excessive gas formation. To do this, mix low-fat yogurt, water (125 g each), dry ginger and nutmeg (1/3 tsp each). Drink the resulting mixture in one gulp.

In cooking

Ground nutmeg is widely used in the food industry and cooking. It is added to baked goods, cottage cheese desserts, pies, chocolate products, sauces, compotes, soups, side dishes, vegetable and meat dishes. The nut goes well with tomatoes, which is why it is one of the components of factory-made tomato juices and ketchups. Nutmeg is also added during the cooking process. alcoholic drinks(wine, punch, mulled wine) and milk-based cocktails for additional flavoring. In the food industry, nutmeg is used in the manufacture of canned fish, spicy curry mixtures and other food products.

In addition to nutmeg powder, it is also used to make an aromatic essential oil, which is used for aromatherapy, as a flavoring agent in perfumery, and in the manufacture of cigarettes and pipe tobacco. The nut rinds are used to prepare essence (matsis oil), which in Europe is widely used for making sauces, cheeses, and mustard.

Dangerous properties of nutmeg

Among the substances in nutmeg are elymicin, methylenedloxiamphetamine and other substances that have hallucinogenic and narcotic effects. If you eat 3-4 fresh nutmeg kernels or a similar amount of dried nut, you can get severe food poisoning, which can be accompanied by spasms, disorientation, rapid heartbeat, euphoria, stupor, incoherent speech, drug intoxication, and hallucinations. In cases of use more Nutmeg may result in coma or death. If any of the symptoms occur, you should consult a doctor immediately.

Nutmeg oil is contraindicated in pregnant women, with attacks of epilepsy and hypersensitivity to components.

The following video will tell you about the beneficial properties of nutmeg.

10.10.2017

You will learn everything about nutmeg: what it is, its use in cooking, beneficial properties and contraindications for use, and much more from this guide. This is one of the valuable and amazing delicious spices, known since ancient times for their aromatic and medicinal qualities. However, before you start using nutmeg, read a little about the precautions so that you can benefit rather than harm your health.

Nutmeg is a sweet-smelling spice that is the gray-brown oval kernel of a tropical evergreen tree, used in grated form to flavor sweet, savory foods and drinks.

What does nutmeg look like - photo

Nutmeg is unevenly oval in shape, brownish, approximately 2-3 cm in diameter, with a light beige network of wrinkles, and has a characteristic marble pattern in cross-section.

General description of how and where it grows

The pleasantly aromatic nutmeg is actually the seed (kernel) of the fruit of the evergreen Nutmeg tree (Myristica), which grows in tropical forests Indonesian Moluccas Islands, also known as the Spice Islands.

Botanically, the plant belongs to the Muscataceae family (Myristicaceae). Its scientific name is Myristica fragrans. There are several other species of Nutmeg that are similar in appearance, however, they are less valuable because they do not have the same intense aroma and taste. They are used to obtain essential oil.

A mature tree can reach a height of 15-18 m. This plant is a source of nutmeg and color, two most valuable spices.

How nutmeg grows - photo

The fruits develop from flowers collected in small racemes.

The nutmeg fruit is an apricot-sized nut that splits when ripe.

It contains an oval, hard kernel known as the “nutmeg spice.” This seed (kernel) is tightly enveloped in a crimson-red mesh involucre (macis), which is called “nutmeg” because it looks like petals irregular shape. These are two different spices, both have a warm, sweet flavor.

Nutmeg is actually a seed, although it does have the word “nut” in its name.

How to get seasoning

The nutmeg tree produces crops up to three times a season. After harvesting the fruit, the outer covering is removed and discarded. Just under the hard husk is a red shell that firmly envelops the kernel. It is carefully peeled from the surface of the nutmeg, dried and sold either whole or ground into powder.

Nutmegs are dried under the sun or in special drying machines for several days to weeks until they begin to rattle when shaken.

They are then shelled and the shriveled nutmeg kernel is removed. It is soaked in lime water to prevent insect infestation and germination.

The main producers are Indonesia and the island of Grenada.

What is the taste and smell?

The taste of nutmeg is spicy, peppery, slightly sweet with a complex mixture of warm, spicy, earthy notes. The smell is intense, slightly nutty, warm, sweet and spicy.

The taste is especially good when the nut has just been grated on a very fine grater, and it exudes a sweet aroma.

How to choose and where to buy

In stores you can buy both whole nutmeg and crushed into powder.

Ground, while convenient, tends to quickly lose its flavor and aroma. For this reason, it is usually sold in very small quantities.

If you rarely use this seasoning, buying whole nutmeg is best option, because every time you grate it, you will get a fresh, aromatic and delicious spice.

High-quality nutmegs measure 1.5-2.5 cm in diameter, light brown, firm to the touch, without cracks or stains. Wrinkles and folds should not be deep. The rounder the nut, the more intense the aroma.

Nutmeg in powdered form is often adulterated and mixed with other lower quality varieties. Choose well-sealed packaging from a reputable company that states manufacturing and expiration dates.

How and how much to store

Store whole nuts and ground powder in an airtight container in a cool, dark, dry place. At proper storage The shelf life of ground nutmeg is up to six months, and whole nutmeg can be stored for at least two years.

Heat, humidity and light will speed up the volatilization of the oils that give nutmeg its distinctive aroma.

Freezing as a method of storing this seasoning will not work; on the contrary, it will cause the nutmeg to lose most of its aroma and taste. This will shorten the shelf life of the product. Better keep it away from heat sources such as a window, stove or heating devices, away from direct sunlight.

If you are storing an unopened jar of whole or ground nutmeg, there is no need to transfer the spice to another container. Just place it in the darkest, driest corner of your closet.

Always keep the jar of nutmeg tightly closed. Close the lid carefully each time after use to protect the spice from moisture.

Chemical composition

Nutmeg contains many chemical compounds, which have antioxidant properties, prevent disease and promote health.

Nutritional value of nutmeg per 100 g.

Name	Quantity	Percentage of daily norm, %
Calorie content	525 Kcal	26
Carbohydrates	49.29 g	38
Protein	5.84 g	10
Fats	36.31 g	180
Dietary fiber	20.8 g	55
Folates	76 mcg	19
Niacin	1.299 mg	8
Pyridoxine	0.160 mg	12
Riboflavin	0.057 mg	4
Thiamine	0.346 mg	29
Vitamin A	102 IU	3,5
Vitamin C	3 mg	5
Sodium	16 mg	1
Potassium	350 mg	7,5
Calcium	184 mg	18
Copper	1.027 mg	114
Iron	3.04 mg	38
Magnesium	183 mg	46
Manganese	2,900 mg	126
Phosphorus	213 mg	30
Zinc	2.15 mg	20
Carotene-ß	16 mcg	-
Crypto-xanthine-ß	90 mcg	-

Physiological role

Nutmeg has the following effects on the body:

astringent;
restorative;
carminative;
sedative;
sedative;
antimicrobial;
enhancing sexual potency.

Useful properties

The benefits of nutmeg are due to its composition, rich in vital elements. They have many therapeutic uses in traditional medicines:

antifungal;
antidepressants;
aphrodisiacs;
digestive;
antimicrobial.

Nutmeg contains essential oils that impart a sweet aromatic taste, such as myristicin, elemicin, eugenol and safrole. Other volatile oils are pinene, camphene, dipentine, cineole, linalool, sabinine, safrole, terpineol.

This spice is a good source of minerals such as copper, potassium, calcium, manganese, iron, zinc and magnesium. Potassium is an important component of body cells and fluids that help control heart rate and blood pressure. Human body uses manganese and copper for the antioxidant enzyme, superoxide dismutase. Iron is important for the production of red blood cells and as a cofactor for the enzymes cytochrome oxidases.

Nutmeg is rich in vitamins including ascorbic acid, folic acid, riboflavin, niacin, vitamin A, and many flavonoid antioxidants such as beta-carotene and cryptoxanthin, which are essential for supporting health.

8 Health Benefits of Nutmeg

Relieves pain. Nutmeg contains many important essential oils such as myristicin, elemicin, eugenol and safrole, which have anti-inflammatory effects and relieve joint and muscle pain.
Helps with insomnia. This spice has a calming effect when consumed in small doses.
Promotes digestion. Nutmeg has an antimicrobial effect on the body. So, if you suffer from digestive problems such as diarrhea, constipation, bloating or gas, home remedy is to put a pinch of this seasoning in soups or stews and eat it. This will help the secretion of digestive enzymes and the fiber content of nutmeg will improve intestinal motility and remove excess gases.
Improves brain function. Nutmeg is an aphrodisiac that stimulates nerves in the brain. Known to be an effective ingredient for treating depression and anxiety as its essential oil relieves fatigue and stress. Nutmeg works as an adaptogen, meaning it can be both a stimulant and a sedative, depending on the body's needs. During times of stress, it will help lower blood pressure. Conversely, it can lift the mood and act as a tonic and stimulant. This spice is also known to be beneficial for concentration.
Freshens breath. Bad breath can be a sign of toxicity in the body due to an unhealthy lifestyle, poor diet, or alcohol. Nutmeg promotes detoxification by cleansing the liver and kidneys. Since its essential oils have antibacterial properties, it destroys bacteria in the mouth that cause bad smell. It is commonly used as an ingredient in Ayurvedic toothpastes.
Improves skin. Nutmeg is widely used in skin care due to its antimicrobial and anti-inflammatory properties, as well as its ability to treat blackheads, acne and clogged pores. At home, mix equal parts of nutmeg and honey and apply this mixture to pimples. Leave on for 20 minutes and then rinse with warm water.
Regulates blood pressure and blood circulation. Nutmeg's high mineral content makes it useful tool to regulate blood circulation and pressure. It contains calcium, iron, potassium, manganese, which are necessary for the normal functioning of the body.
Helps against cancer. A 2015 study found that nutmeg reduces toxins that may contribute to the development of colorectal cancer. It also helps regulate intestinal flora and has an anti-inflammatory effect, which prevents carcinogenesis in the intestines.

Nutmeg essential oil is used in perfumery and cosmetics to create masculine “woody” scents, for the production of soaps, deodorants, and air fresheners.

Contraindications (harm) and side effects

This spice contains a substance called myristicin with very unpleasant toxic side effects. Consumption of nutmeg in large doses (more than 1-2 teaspoons) can be harmful to health and cause lack of concentration, sweating, palpitations, body pain and in severe cases, hallucinations and delirium.

Although rare, a few deaths have been reported, usually due to accidental ingestion large quantity nutmeg.

Intentional use for its psychoactive effects or accidental ingestion of large amounts by a child may result in poisoning.

Symptoms of intoxication will look like this:

Excessive fatigue and drowsiness.
Convulsions, hallucinations and delusions.
Vomit.
Nausea and headache.

Again, these symptoms can only occur when there is overuse of nutmeg or its essential oil.

The dangerous dose far exceeds any culinary and flavoring use. food products nutmeg will not cause any harm. You should not refuse to use this seasoning.

In very small quantities, nutmeg can be safely used even during pregnancy and breastfeeding.

Nutmeg for weight loss

Although nutmeg is a good source of dietary fiber, its use as a weight loss aid is not recommended. Even if you consume it in moderation, it will still cause unpleasant symptoms during a weight loss diet. side effects such as dizziness, nausea, dry mouth and irregular heartbeat. Other fiber-rich foods, such as bran, will work much more effectively without the risk of poisoning.

Use in cooking

Nutmeg is used both as an independent seasoning and in a mixture with other spices. Suitable for sweet and savory dishes.

What dishes do they put it in?

It is often used in sweet dishes (jams, compotes, mousses, puddings, curd spreads) and dough confectionery products (pretzels, muffins, Easter cakes, biscuits, cookies, sweet pies).
Goes great with pumpkin, potatoes, turnips.
This spice works very well in dairy dishes and is often used in custards and dessert sauces. Combines with other “warm” spices - cinnamon, cardamom and cloves in holiday cookies and cakes.
Nutmeg is often added to savory dishes. meat dishes where it enhances the flavor.
Used in all kinds of dishes made from minced meat or fish (rolls, casseroles).
Particularly suitable for creamy or cheese dishes and is often added to alfredo or béchamel sauce. The spicy flavor of nutmeg creates a nice contrast with the cream cheese.
It is used to flavor meat and is often an ingredient in spicy mixtures such as garam masala or curry.
This is a great seasoning for pasta.
Also used in various drinks - coffee, mulled wine, masala tea.
Pairs well with baked or stewed fruits and improves the taste of apple roll.

Recipe for biscuit omelet with nutmeg – video

How much to add and when

Whole nutmegs can be ground at home just before cooking. One whole nut yields 2 to 3 teaspoons of grated nut. If you don’t have a special grater at hand, the smallest one available will do.

Since nutmeg is very strongly flavored, it is placed in small quantity. Most often, only one-eighth of a teaspoon is required for 1 kg of product or 1 liter of liquid, and less often - a little more than a quarter.

Nutmeg is added at any stage of preparation:

At the beginning of the process - into fillings for pies and minced meat for cutlets.
10-15 minutes before readiness - add sauces and gravies.
Immediately before serving, sprinkle a pinch of this seasoning on the finished dish.

It is ideal to add fresh grated spice when the dish is almost ready, since cooking reduces the taste.

How to replace nutmeg

Here are some suitable substitutes:

Mace. This is the outer shell that surrounds the nutmeg, which is why it tastes similar. Replace the nutmeg in your recipe with the same amount of nutmeg.
Garam masala. It is a spice blend commonly used in Indian, Pakistani and other Asian cuisines. The ingredients vary, but a typical recipe includes mace, nutmeg, cinnamon and cloves, so this is a good substitute. Since garam masala usually contains peppercorns, bay leaves and cumin, this substitute works best in savory dishes.
Cinnamon. You can use cinnamon as a substitute for nutmeg in both sweet and savory dishes. It has a similar flavor but is a little spicier, so use half as much and taste to see if you need to add more.
Ginger . This root is more pungent than nutmeg. Since it has no sweet taste, ginger is best used as a substitute in spicy meat and vegetable dishes in a 1:1 ratio.

So, nutmeg, in addition to its high taste and aromatic qualities, is very beneficial for health and, therefore, it is worth adding when preparing dishes. Do not forget about contraindications and possible harm if used incorrectly, to enjoy only the benefits of this spice.