IngredientsSpices
Muskatnussnutmeg
The seed of Myristica fragrans, a tree from the Moluccas. Hard, egg shaped, light brown, marbled inside.
It belongs in mashed potato, in béchamel, in spinach, in potato dumplings, in cauliflower and in the meat of a Weißwurst.
Frisch geriebengrated fresh
The aroma sits in volatile oils, mainly myristicin and sabinene. Once the nut is open they leave.
Ground nutmeg from a jar is coloured dust after a few weeks. Buy the whole nut and grate it over the pot, two or three passes are enough.
In Mexikoin Mexico
Nuez moscada, ordinary stock in supermarkets and mercados. Ask for the whole nut, not the powder.
A small grater costs almost nothing and lasts for years. Otherwise the finest side of the usual grater does the job.
Vorsichtojo
Nutmeg turns to too much quickly. Heavy handed, mashed potato goes bitter and soapy.
In large amounts the nut is toxic. Recipe quantities are harmless, whole nuts eaten as such are not.