Nutmeg is a spice made by grinding the seed of the nutmeg (or Myristica fragrans) tree into a powder. I have a nutmeg grinder to do the job. The spice adds a warm, nutty flavor to both sweet and savory dishes. It’s also fragrant, and a sprinkle goes a long way.
As it happens, nutmeg is a potent spice. It is packed with antioxidants and anti-inflammatory compounds. The rich flavonoids, cyanidins, and essential oil in nutmeg protect our cells from stressful oxidation and harmful free radicals. Nutmeg also contains myristicin and eugenol, which block enzymes responsible for chronic inflammation. A pinch of ground nutmeg reduces bloating and treats diarrhea. Spinkled in warm milk or tea, nutmeg promotes better sleep. The essential oil of nutmeg, made into a mouthwash, fights oral bacteria to protect our teeth and gums and treats bad breath. Animal studies have shown that nutmeg lowers cholesterol and triglyceride levels. Its potassium content regulates blood pressure and improves circulation. The analgesic properties in nutmeg can help to ease muscle, menstrual, and arthritic pain.
My family uses ground nutmeg to flavor our stews, soups, vegetables, eggs, rice pudding, and some of our baked cakes and cookies. We tend to use spices like nutmeg to reduce our reliance on salt or sugar to flavor our food.
Sprinkling nutmeg on your food regularly will not only boost its taste, but also your health!
