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06 November 2012

Nutmeg Knowledge

Cinnamon and nutmeg, along with pumpkin, seem to be synonymous with this time of year.  Nutmeg adds a warm, nutty flavor to creamy dishes and I even add a pinch or two to spice cakes and apple pies.  The only problem is that nutmeg loses it flavor very quickly.  The solution?  Skip the pre-ground stuff and buy whole instead; just rub the seed along a fine grater, then measure out the powder.  Store the grated seed in the jar it came in, in a cool, dark place and it should keep for up to a year.


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