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    Home » Recipes » Resources » Baking Guides

    The Best Type of Nutmeg to Use In Your Baking (and everything else!)

    Published by Gwen Leron on March 24, 2015 (Updated December 4, 2018)

    You know how you sometimes experience something and it instantly brings back a fond memory?

    Like hearing an old song from a time when something really great was happening in your life.

    Or smelling a scent that brings you back to a happy memory of someone from your past.

    Or when you taste something that brings you back to your childhood and the simplicity of that time?

    Nutmeg is one of those magical triggers for me.

    Three whole nutmegs sitting on a table, one that has half of it grated away sits in front of the others.

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    Nutmeg is a taste that brings me back to my childhood. My mom makes something called "sweet bread" and it's filled with delicious nutmeg flavour. And no, it's not that horrid sweet bread that comes from an animal. Rather, it's a sweet and nicely spiced nutmeggy, coconutty loaf that those from the Caribbean know very well. I've made it a few times myself, but there is no other sweet bread like my mom's sweetbread.

    So, nutmeg. I love it. It's a warming spice and it's filled with flavour. It instantly transforms a regular recipe into a very special recipe.

    To me, anyways.

    I try to make it work in my recipes wherever it makes sense. The most convenient type to use is pre-ground nutmeg, but let me tell you...if you use pre-ground nutmeg, you are losing out on a whole lot of flavour. Who knows when that nutmeg was ground? So much flavour has been lost.

    So what is the best type of nutmeg to use in your baking if it's not the pre-ground stuff?

    Buy the whole nutmeg seeds and grate them using a microplane or mini grater as needed for your recipes.

    And remember, a little goes a long way which is why recipes never really call for that much. The seeds are inexpensive and can be found at most well-stocked grocery stores.

    Try using nutmeg this way and you will notice a big change for the good in the flavour of your baking (and non-baking!) recipes. Such a tiny change will make a huge difference!

    Some recipes to try with freshly grated nutmeg:

    • Simple Granola Squares
    • Pumpkin Spice Muffins
    • Butternut Squash Sweet Potato Soup
    • Gingerbread Latte

    Whole nutmegs on a table, one has been grated, text says the \"best type of nutmeg to use in baking and everything else!\"

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    Reader Interactions

    Comments

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

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    1. Peady @ Tempered with Kindness says

      August 10, 2015 at 7:30 am

      Such a delicious difference. The fragrance alone is extremely happy making.

      Where do you buy your nutmeg? Is there a secret source the people need to know about?

      Bulk Barn carries it. 🙂 I'll pick up some fresh whole nutmeg today. Yum!

      Reply
      • Gwen says

        August 10, 2015 at 10:04 am

        No secret source, I buy mine at Bulk Barn too 🙂 For those who do not have a Bulk Barn where they live, any store that is well-stocked in spices should have it.

        Reply
    2. Krystal says

      March 26, 2015 at 6:49 am

      Sweet bread... not that horrid sweet bread that comes from an animal. Oh how you made me chuckle! The first time I was presented with that animal type sweet bread was in South America. We had ordered it off the menu thinking it was actually bread. Can you imagine my surprise when I was presented with THAT thing! Oh my. Anyways nutmeg is good, nutmeg is great and now you've got me thinking of my mom's sweet bread.. 🙂

      Reply
      • Gwen says

        March 26, 2015 at 12:20 pm

        Ha! 🙂 I'm sure the "other" sweet bread is lovely to some, it is however, not for me 🙂 And you too apparently! That must have been a shock when it was served to you. I know I was shocked when I heard that sweet sounding name and then realized what it actually was! And yes, everyone's mom makes THE BEST sweet bread, right? Craving some now!

        Reply
    3. Misty says

      March 24, 2015 at 2:22 pm

      We recently switched to the whole nutmeg too, and wow, what a difference!

      Reply
      • Gwen says

        March 24, 2015 at 5:17 pm

        Such a big difference, right? I can't imagine not using it this way!

        Reply

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