Nutmeg Nutmeg Nutmeg is the seed or ground spice of several species of the genus "Myristica". "Myristica fragrans" (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. The California nutmeg, "Torreya californica", has a seed of similar appearance, but is not closely related to "Myristica fragans", and is not used as a spice. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic
Tempering (spices) Tempering (spices) Tempering is a cooking technique used in the cuisines of India, Bangladesh, Pakistan, and Sri Lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish,