To make Nutmeg spice (Myristica fragrans) for seasoning, the Nutmeg seeds are dried gradually in the sun over a period of six to eight weeks. During this time, the Nutmeg shrinks away from its hard seed coat. The spice is ready when the kernels rattle in their shells when shaken. It is separated from the outer coat (the Mace) and sold whole or ground up and packaged.
Nutmeg has a warm, slightly nutty flavour and is often used in desserts and curries, as well as drinks such as chai tea.
Ingredients: Organic Nutmeg (Myristica fragrans)
Distributed by; Caveman Redux, No 21, Janatha Mw, Navinna, Colombo, Sri Lanka.
