What are the benefits of ground nutmeg for a person and how does it manifest itself. Is it worth it to be afraid and what exactly should be expected from the spice. How to cook it so as not to harm yourself. The benefit of nutmeg lies in the fact that it is an excellent tonic product, indicated for use in case of insomnia, irritability, or, conversely, apathy.
Harm and contraindications to the use of ground nutmeg
This spice does not harm only when taken into the body in small doses, otherwise its use can lead to drug intoxication, a change in consciousness and even hallucinations. Usually, these complications are observed within 3-4 hours after eating. Most often, they occur when you eat a spice in its pure form, and not as part of some dishes. Therefore, there are strict contraindications for nutmeg for anyone, including a healthy person. If they are violated, severe nausea, heart pains, and skin rashes may appear.
Here's someone to forget about nutmeg:
- Children … Until the age of 18, it is very undesirable to include this spice in the menu, since the child's psyche is still unstable, as a result of which his consciousness can be severely affected. For very young children, this threatens with stomach and intestinal problems, digestive disorders.
- Pregnant … Even a small amount of seasoning can cause an allergic reaction in expectant mothers, increase toxicosis and even lead to premature birth.
- Breast-feeding … During lactation, you cannot eat nutmeg because of its danger to the baby, because then the milk acquires a bitter taste and becomes unusable.
If side effects appear, it is necessary to drink as much water or milk as possible, washing the stomach well. After that, you need to immediately call a doctor.
Recipes with ground nutmeg
The main purpose of this spice is to add to various baked goods. It is in demand when preparing gingerbread cookies, cookies, muffins, puddings, casseroles, pies. With her participation, muffins, cakes, pretzels are also very tasty. It is an excellent ingredient in all respects for pilaf, stewed and baked potatoes, naval pasta. On its basis, no less excellent salads, vegetable and meat soups are made. It can be a great addition to fried eggs, noodles, pickles, mushrooms, pizza.
Here are some delicious recipes
- Frittata … Peel and chop garlic (3 cloves), onion (2 heads) and parsley (5 branches). Mix them with lemon juice (halves) and let them stand while you work on the other ingredients. Then wash and divide the broccoli into several parts (200 g). Then cut one bell pepper into half rings. Then break two eggs, add salt and sprinkle with a small pinch of nutmeg, whisking well. Now fry the onion in butter and mix it with the cabbage. Add the pepper, 2 chopped thyme leaves, and all other ingredients except the eggs. Simmer the mixture over low heat for 20 minutes, and pour out what is left at the very end, for 2-3 minutes. After that, take out the dish and send it to the oven for 5 minutes.
- Gratin dauphinua … For 4 servings, combine medium-fat cream and milk in a 1: 3 ratio, bring to a boil and remove from the burner. Next, peel a potato (600 g), preferably a pink variety, and cut into strips. In no case do not wash the vegetables, because the starch they contain will be needed to make the mass thick. Simply add them gently to the milk mixture, season with nutmeg, salt and pepper to taste, and simmer until tender, stirring regularly. 5 minutes before that, grate the Gruyere cheese (120 g) and gently add it to the mass. When it is completely melted, remove the pan from heat, sprinkle it with garlic pulp (3 cloves), black pepper and place in an oven preheated to 180 ° C for 20 minutes. You can understand that gratin is ready by penetrating the tip of the knife inside.
- Cupcakes … First, add salt (3rd part of a teaspoon), nutmeg (half a full pinch), baking soda (on the tip of a knife), cinnamon and ginger to the 4th part of a teaspoon into the flour (400 g). Then peel, wash and grate on the coarsest grater carrots (4 pieces of small sizes), preferably sweet. Now combine unrefined cane sugar (200 g), a pinch of vanilla and eggs (2-3 pcs.), Vegetable oil (3/4 cup). Then add the grated carrots to the mass, beat them until a creamy gruel is formed and put the dough in oiled baking dishes. It is best if they are silicone. Then preheat the oven to 180 ° C and put them here for 20-25 minutes. Use a toothpick to poke through the muffins before removing them. If nothing sticks to it, then the baked goods are ready. It is not recommended to take it out of the molds until it cools down.
- Liver paste … Wash and grind the liver (300 g) with a food processor. Now peel, chop and add one not very bitter onion. Then do the same with the garlic (4 wedges). Next, pour in two eggs, season the mixture with turmeric, black pepper and nutmeg (each is taken at the tip of a teaspoon). Also put in 1 tsp. salt, flour (2 tsp), semolina (0.25 cups) and milk (60 ml). Then take two clean small transparent bags, put them on top of each other and pour the prepared mass inside. Then tie them tightly, boil a full, large pot of water, and place the liver here. Cook the pate for 1, 5 hours over low heat under the lid and when it is ready, take it out and press down with a press until it cools completely.
- Pie … Sift flour (200 g) and add salt (0.5 tsp), sugar (0.1 tsp) and 50 g sliced butter. Transfer this mixture to a blender or food processor and whisk well. Then add apple cider vinegar (1 tablespoon), cold water (60 ml) to it and turn on the device for another 1 minute. Next, mold the dough, wrap it in plastic wrap and let it lie in the refrigerator for 2-3 hours. Then roll it into a layer no more than 3 ml thick and place in a greased baking dish. Then make punctures with a fork along the entire diameter of the sheet and send it to the freezer for 15 minutes. At this time, prepare the filling - wash and boil the disassembled cauliflower (0.5 kg) in salted water for 10 minutes. Drain and cover with sour cream (120 g) and 3 eggs, sprinkle with nutmeg, salt, black pepper (to taste). Now beat the mixture with a blender and place on the chilled dough. Sprinkle with hard cheese (150 g) on top and bake in the oven for about 30 minutes until tender.
Nutmeg is actively used in the preparation of any meat and all types of fish. It successfully emphasizes the taste of various alcoholic and non-alcoholic beverages - hot milk, coffee, mulled wine, cocoa. Other spices are perfectly combined with it - cinnamon, black and red pepper, cloves, ginger, turmeric, basil. It is a perfect candidate for sauces.
Important! Since the aroma of the nutmeg spice is not very persistent, it should, if possible, be added as close to the cooking time as possible.
Interesting facts about ground nutmeg
To obtain this spice, the manufacturer first dries the fruits for two months, placing them on bamboo grates. So that they do not get wet, they are stored in rooms made of the same tree. In order to speed up the process, a smokeless fire always burns here. When the nuts are ready to use, break them with mallets and remove the seeds from the inside. After that, they, already peeled, are washed with milk of lime, and then dried again for another 2 weeks. Further, it remains only to grind the product.
Nutmeg is very popular in English, French and German cuisines. It is also in demand in Switzerland and Italy, where it is added to ravioli, fondue, and tortellini. This widespread fame can be explained by the fact that this spice helps dairy products to be absorbed faster and participates in the digestion of meat.
In the Middle Ages, only wealthy people could afford to use nutmeg in cooking. That is why it was then called the king's bean.
The main exporters of nutmeg are Indonesia, India, Sri Lanka, Thailand, China. This sheds light on why the price of it is much higher than the same black pepper, turmeric and many other spices.
The spice can be stored for years in the absence of high humidity. To do this, it is placed in glass or plastic containers, which are placed in the kitchen cabinet. But, despite this, it is still better to cook the spice yourself. When choosing it, you should give preference to a product packed in sealed packages - it is not recommended to buy by weight.
Watch the video about nutmeg:
If you use this seasoning carefully, then it will become a real helper in the kitchen. There are a variety of recipes for nutmeg, it is only important to learn how to use them correctly!
