Nutmeg

Nutmeg

Nutmeg is a traditional spice for sweet dishes - milk and egg creams, cream cakes, but is also used in savory cuisine. It is very suitable for mushroom and vegetable dishes of spinach, cabbage and onions. It is added to soups with meat, especially boiled beef, but is also very suitable for chicken broth and vegetable cream soups. Mandatory spice is for some sauces and pâtés.

Nutmeg is actually the seed kernel of the evergreen nutmeg fruit. It produces two spices - nutmeg / nutmeg / nutmeg and nutmeg. Its fruits resemble small pointed apricots, which in the ripe state crack and reveal a hard fleshy stone, wrapped in bright red, ridged and broken skin. The seed is removed from the fruit, together with the seed coat. It is carefully separated from the nut and dried until it turns yellow-orange. This is how the nutmeg color is obtained, which is highly valued but difficult to find. The nut left after peeling is the well-known nutmeg. It is dried for one or two months in special dryers or in the sun, and then soaked in lime milk to protect against insects.

Nutmeg is a traditional spice for sweet dishes - milk and egg creams, cream cakes, but is also used in savory cuisine. It is very suitable for mushroom and vegetable dishes of spinach, cabbage and onions. It is added to soups with meat, especially boiled beef, but is also very suitable for chicken broth and vegetable cream soups. Mandatory spice is for some sauces and pâtés. Bechamel sauce is not complete without a pinch of grated nuts, and tomato sauce will acquire a more refined aroma if you add a little of the spice. The preferred flavor is for minced liver pate, as well as for those containing cheese or eggs. With nutmeg you can also season the roasted chicken, as well as game dishes.

In sauces it is added at the end of cooking, in dishes during cooking, and in pasta - when kneading the dough. Combines with black pepper, bay leaf, onion, parsley, soup roots.

The product contains: Replaced nutmeg

Used in: Seasoning for sauces, pate, roast chicken, game dishes, vegetable cream soups, cream cakes, milk and egg creams, biscuits, small cakes.

In sauces it is added at the end of cooking, in dishes during cooking, and in pasta - when kneading the dough. Combines with black pepper, bay leaf, onion, parsley, soup roots.