Nutmeg is mainly used for culinary purposes, usually in ground or grated form, to flavor curries and other food products, confectioneries and bakery products. It is also used in preparation of beverages and drinks. Nutmeg is also used as an ingredient in Ayurvedic and Chinese medicine.
In Indonesian cuisine, nutmeg is used in various dishes, mainly in many spicy soups. It is also used in gravy for meat dishes, and European derived dishes such as beef steak. Sliced nutmeg fruit flesh could also be made as sweets, which are seasoned in sugary syrup liquid, or dry coated with sugar.
In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings, and Nutmeg rind is also blended or boiled to make iced nutmeg juice.
In Sri Lankan and Indian cuisine, nutmeg is used in many sweet, as well as savory dishes, and it is also considered medicinal and the flesh made into juice, pickles and chutney, while the grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavor.
In Indonesian cuisine, nutmeg is used in various dishes, mainly in many spicy soups. It is also used in gravy for meat dishes, and European derived dishes such as beef steak. Sliced nutmeg fruit flesh could also be made as sweets, which are seasoned in sugary syrup liquid, or dry coated with sugar.
In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings, and Nutmeg rind is also blended or boiled to make iced nutmeg juice.
In Sri Lankan and Indian cuisine, nutmeg is used in many sweet, as well as savory dishes, and it is also considered medicinal and the flesh made into juice, pickles and chutney, while the grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavor.
Specifications of Nutmeg:
Without Shell Moisture (Max)
: 9%
Extraneous and insect matter by mass (Max)
: 1%
With Shell Moisture (Max)
: 12%
Extraneous and insect matter by mass (Max)
: 1%
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