Whole Stone Nutmeg is warm, sweet and deeply aromatic, with a rounded spice that unfolds as you grate it. Using whole nutmeg lets you control the intensity and capture its fragrance right at the moment you need it, adding subtle warmth and richness to both savory and sweet dishes.

This nutmeg comes from Zanzibar, Tanzania, where it’s hand-picked at peak ripeness from Mzee Sio’s orchard. Nutmeg is the inner pit of a yellow stone fruit that splits open when ripe, then the seeds are sun-dried to concentrate their aroma.

Grate Whole Stone Nutmeg directly into pasta sauces, cream sauces and desserts using a nutmeg grater or a fine zester. It’s essential in béchamel and custards, beautiful in cakes and cookies and just as good shaved over vegetables or mashed potatoes. A little goes a long way and it brings depth without ever stealing the spotlight.

Cooking Tips:

Add grated nutmeg to pies, cakes and other desserts

Grate over cocktails and punches Add to béchamel or other cream based sauces