Nutmeg
Nutmeg
Warm, slightly sweet, woody, and mildly bitter. If it tastes “sweet,” it’s because people use tiny amounts. Overuse it and it becomes harsh and medicinal.
Use: Common in desserts, curries, garam masala, bakery items, and even some meat dishes. Works because it enhances aroma, not because it adds bulk flavor.
Form: Whole nutmeg is superior. Pre-ground nutmeg loses aroma fast—buying powder and expecting quality is lazy cooking.
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