Nutmeg’s deep, sweet, woody flavour works in both sweet and savoury dishes. Somewhat penetrating and astringent with tannins, it can easily overpower a dish, but blends happily with other strong spices.
Nutmeg’s woody aroma comes from myristicin, which is integral to its flavour profile, although it makes up only a small proportion of the oil. Nutmeg also contains peppery, fruity sabinene, floral geraniol and safrole, clove-like eugenol, eucalyptus-scented cineole, and conifer-like pinene.
