A Seasonal Spice

     At this time of the year we enjoy a seasonal sip of eggnog.  And there is no better way to top it off than with a dash of nutmeg.  In the Q & A section of Cuisine at home magazine Molly Parr from St. Paul asks, "When a recipe calls for grated nutmeg, can I substitute ground?"

Here is the reply:

     Native to the Spice Islands, nutmeg is the seed from a type of tropical evergreen tree.  Extremely popular throughout much of the world from the 15th to the 19th century, its warm, spicy, sweet flavor led to its role as a major catalyst in the 16th century spice trade.  Grated over eggnog or added to baked goods (or even fruits and vegetables, such as potatoes), this grayish-brown, egg shaped seed can take any dish from good to great.
     
     While yes, you can certainly use ground nutmeg instead, freshly grating your own is the key to the best aroma and flavor.  Whole seeds are sometimes sold with a grinder, but a Microplane or other rasp works great.  A little goes a long way, so use it fairly sparingly.

     If using purchased ground nutmeg, make sure it isn't more than a few months old, as its flavor fades over time.  And if substituting it for grated, add a bit more than the recipe calls for.