Origin and quality of Madagascar nutmeg kernels
Madagascar nutmeg comes from a tree native to the Moluccan Islands in Indonesia, grown in the Sava region of Madagascar. This region, renowned for its tropical climate and fertile soils, offers ideal conditions for growing nutmeg. Nutmeg is harvested by hand when the fruit is ripe. The nut is then sun-dried for several weeks. Once dry, the shell is shelled to obtain the nutmeg we know. Nutmeg is particularly sweet and fragrant. Its warm flavour and sweetness adds a hint of aroma in your recipes. It is usually used grated, and is mostly notably used to spice up béchamel sauces, Mornay, as well as vegetable purées. 10 grams of nutmeg is equivalent to about 2-3 nuts.
A natural product
Madagascar nutmeg is distinguished by its generous size, reddish color and intense, aromatic fragrance. Its flavor is slightly piquant and spicy, with notes of nutmeg, cinnamon and clove. Madagascar shelled nutmeg offers a unique flavor and aroma, both intense and delicate. Its flavor is slightly piquant and spicy, with notes of nutmeg, cinnamon and clove. Its aroma is powerful and enchanting, with warm, woody notes.
Directions for use
Madagascar nutmeg is a versatile ingredient that can be used in both sweet and savory dishes. Madagascar nutmeg should be stored in a cool, dry place away from light. Nutmeg is a powerful ingredient. It is therefore important to use it sparingly. Start by adding a pinch of nutmeg to your dish and gradually increase according to your taste. Madagascar nutmeg is rich in fiber, vitamins B and C, potassium and magnesium. Madagascar nutmeg is not recommended for pregnant and breast-feeding women.
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