How to use nutmeg powder: 6 easy ways

Nutmeg powder is the dried seed of the nutmeg tree, ground fine. It smells sweet, warm and slightly woody, and tastes rich with a hint of bitterness at the back. It is strong, so a pinch is a proper amount.

How much to use

Use a pinch to a quarter teaspoon for a pot that feeds four, or half a teaspoon for a cake or a batch of mandazi. Taste before adding more. Too much turns bitter and drowns the dish.

Ways to use it

1. Uji and porridge. Grate or shake a pinch into the pot just before serving, with a little sugar or honey.
2. Mandazi, cakes and biscuits. Mix half a teaspoon into the flour along with cardamom or cinnamon.
3. Mashed potatoes and creamy sauces. A pinch in mash, white sauce or creamed spinach makes it taste richer.
4. Chai and warm milk. Add a small pinch to the pot or to a cup of hot milk with a little sugar.
5. Pilau and meat dishes. A quarter teaspoon with the other spices adds a sweet, rounded warmth.
6. Fruit and puddings. Dust a little on baked bananas, rice pudding or custard.

Keeping it fresh

Keep it in a tightly closed jar in a cool, dry cupboard, away from light and heat. The smell fades with time, so use it within about 6 to 12 months and use a dry spoon each time.

Which pack to choose

Because you use so little, the 50g pack will last most homes a long time. Choose the 100g pack if you bake often, sell baked goods, or share the pack.

Next step: Add it to your order in the shop, or ask Glow on WhatsApp which pack suits you.