Whole Nutmegs

Origin & Story

Whole nutmeg (Myristica fragrans) is one of the great classics of world cuisine and has been prized in both Europe and Asia for centuries. The nutmeg tree originally comes from the Indonesian Banda Islands, one of its most famous places of origin. As early as the Middle Ages, nutmeg was a highly traded spice and was at times considered more precious than gold. Today, nutmeg is one of the world's indispensable kitchen spices – known for its warm, nutty and slightly resinous aroma and flavour.

Highlights

My nutmegs are harvested fully ripe, freed from their bright red mace (nutmeg aril) and gently dried. Grated fresh, they release an intense, multi-layered aroma with fine warmth and pleasant depth. Compared with ground nutmeg, whole nuts keep their aroma far longer and deliver a fresh, robust seasoning right as you grate.

Quality

I source exclusively whole, undamaged nutmegs from Indonesia, one of the most renowned growing regions. The nuts are carefully hand-selected, slowly dried and bottled single-batch at my manufactory – all-natural, with no additives or technical aids whatsoever.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

Always grate nutmegs fresh – ideally straight over mashed potato, creamed vegetables or béchamel sauce. I also like using nutmeg in pasta fillings or to give soups the finishing touch.

Recommended use

• Potato dishes, creamed vegetables, spinach

• Gratins, sauces and fillings

• Pumpkin dishes, béchamel sauce or baked goods

Recipe idea

Creamed savoy cabbage with fresh nutmeg
View recipe

Origin / Ingredients

Indonesia.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.