nutmeg
The dried seed of the nutmeg tree, used grated fresh or bought pre-ground; a warm, sweet-savory spice used in small amounts in baking, cream sauces, and spice blends. A little goes a long way -- its flavor turns sharp and slightly numbing in excess, which is why most uses call for a pinch, not a spoonful.
Buying guidance
Buy whole nutmeg and a small grater or microplane if you use it more than occasionally -- freshly grated nutmeg is noticeably more fragrant than pre-ground, which fades within months of opening. A whole nutmeg seed keeps its flavor for years in a sealed jar, far longer than the ground version.
Substitutions
- Mace -- the lacy covering of the same seed, slightly more delicate and less sweet; use about the same amount.
- Allspice -- warmer and more clove-like, changes the flavor but works in similarly small amounts.
- Cinnamon -- sweeter and simpler, not a close match but usable in baked goods where nutmeg plays a supporting role.
Tips & common mistakes
A little too much tips nutmeg from warm and fragrant into sharp and almost soapy-tasting, so when a recipe's amount is unfamiliar, start with less than called for and taste before adding more rather than the reverse.