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Natter about a nut!

PHOTO: K. ANANTHAN

FLAVOUR AND AROMA Nutmeg

The nutmeg Myristica is a genus of evergreen tree indigenous to tropical Southeast Asia and Australasia. Two spices are derived from the fruit, nutmeg and mace. Nutmeg is the seed of the tree, roughly egg-shaped.

The most important species commercially is the common or fragrant nutmeg, Myristica fragrans. The fruit is fleshy, about 2-4 inches in length.

On ripening, it splits into half, exposing a bright-red, netlike aril wrapped around a dark, reddish-brown, shell within which lies a single seed.

The net-like aril is mace, which on drying turns from red to yellowish or orange brown. The brown seed, after the shell is discarded, is nutmeg.

The oil is used for rheumatic pain and can be applied as an emergency treatment to dull toothache. In France, it is given in drop doses in honey for digestive upsets. It is also used for bad breath.

In Indian cuisine, nutmeg is used almost exclusively in sweets. It is known as jaiphal in most parts of India. It is also used in small quantities in garam masala. In European cuisine, nutmeg and mace are used in potato dishes and in processed meat products. It is also used in soups, sauces and baked goods. Japanese varieties of curry powder include nutmeg as an ingredient. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. It is used as a natural food flavouring in baked goods, syrups (e.g. Coca Cola), beverages and sweets. Now, for a recipe.

Ingredients

Peppers: 25 gm

Zuccini: 25 gm

Broccoli: 25 gm

Baby corn: 25 gm

Asparagus: 25 gm

Roasted nutmeg

powder: 50 gm

Tomato, chopped:

100gm

Salt to taste

Pepper powder to

taste

Dry gin: 25 ml

Shallots: 25 gm

Chopped garlic: 20 gm

Butter/Olive oil: 25 ml

Method: Parboil the vegetables with a pinch of salt.

In a pan, heat butter/olive oil and add the chopped garlic and shallots.

Sauté them well and add the vegetables.

Toss the vegetables and add gin.

Add chopped tomatoes without seed and mix with the vegetables.

Check for seasoning by adding salt and pepper.

Finish with nutmeg powder and butter.

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