JM Heatherly

Spice Collection

Taste of antiquity

Image by pilipphoto via Shutterstock

One makes nutmeg by grinding dried seeds of the Myristica tree family from the “Spice Islands” of Indonesia. Drying takes two months, and we use its inner seed. Cuisines across Earth use it to season both savory and sweet dishes.

The warm flavor enhances eggnog, processed meat dishes, and even confections. In addition, nutmeg oil possesses antimicrobial and anti-inflammatory properties, and this proves helpful in dentistry.

We categorize this species as dioecious because there are male and female plants. Nutmeg is toxic if ingested in large quantities, so please be careful.

Nomenclature: Myristica fragrans
Tastes: Bittersweet, clove, woody, warm, woody
Uses: Butter, hallucinogen, medicine, oil, perfume, seasoning
Origin: Moluccas/Indonesia

Recipe: Nutmeg Cake

Ingredients: Eggs, butter, sugar, buttermilk, vanilla, flour, baking powder and soda, nutmeg, and salt. See link.

By JMHeatherly

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Spice Collection

A woody spice

Photo by Mae Mu on Unsplash

True cinnamon goes by Ceylon, like the previous name for Sri Lanka — where it originates. It possesses a subdued flavor compared to what we buy in stores. The bold seasoning in the grocery aisle goes by cassia, one of three other trees in the same family.

Cinnamon consists of…

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JM Heatherly

JM Heatherly

(He/They) Hospitality pro, writer, gardener, musician and humanist from Tennessee (Tanasi). Finding gems to polish for you. https://linktr.ee/jonmheatherly