Sri Lankan nutmeg has an intense, warm, and sweetly nutty flavour with woody undertones and subtle citrus notes. Because its aroma is particularly powerful and concentrated, it is best used sparingly — usually just a few strokes on a fine grater are enough.

Savoury dishes and sauces: A classic and indispensable ingredient in French béchamel sauce, mashed potatoes and gratins, cauliflower and pumpkin cream soups, and butter-based sauces. It also works beautifully in homemade ravioli and wild mushroom dishes.

Desserts and drinks: An excellent accent for curd desserts, apple pies, and egg yolk custards, as well as hot chocolate, eggnog cocktails, and homemade winter syrups.

Tip: Grate the nutmeg directly over the dish at the very end of cooking or shortly before serving. Heat releases the aroma of its essential oils, while fats help carry and enhance its flavour, creating the fullest and most expressive taste experience.

Our nutmeg comes from tropical gardens in the mountainous regions of Sri Lanka, formerly known as Ceylon, where the trees grow in mineral-rich soil and ideal levels of humidity. Once the fruits have ripened, they are carefully harvested. The nutmeg seed is separated from the vivid red mace surrounding it and then slowly dried to preserve its rich aroma and valuable essential oils. Historically, nutmeg was one of the most expensive spices in the world, and European maritime powers once competed fiercely for control of its trade. In traditional medicine, it has also been valued for centuries for its reputed ability to support digestion, calm the mind, and promote better sleep.

“Nutmeg is one of my favourite spices because it has the ability to bring seemingly simple flavours together and elevate them to an entirely new level. Sri Lankan nutmeg contains a high concentration of natural essential oils, and when grated finely, its aroma fills the entire kitchen. At Pavāru māja, we especially enjoy adding it to cream and butter sauces, root vegetable purées, and wild mushroom dishes. Just a tiny pinch of freshly grated nutmeg gives a dish that unmistakable depth and silky quality characteristic of restaurant cooking.” — Ēriks Dreibants, Chef