Too much nutmeg

I’m really not sure about nutmeg. I cook a fair bit, and I have some nutmeg in the spice rack, but I never use it much. Because honestly I don’t think I like the flavour. It’s kind of earthy and woody and camphorous and resiny. Looking at some online information, nutmeg is described as a “warm and sweet” spice. “Warm and sweet” sounds like cinnamon, which I love. But nutmeg is nothing like cinnamon. It’s like the promise of something delightful, which then gets cruelly ripped away, leaving exposed the sham that is nutmeg.

I just made a simple semolina porridge as an after-dinner dessert. Normally I have this with cinnamon and brown sugar, and it’s delicious. Today I thought I’d expand my spice usage and add a dash of nutmeg…

Big mistake. Big. Huge.

It’s like what I imagine eating sandalwood, or mothballs, would be like. Bitter and nasty. I dunno… maybe the nutmeg has been sitting in a jar so long it’s gone off? But honestly the taste is pretty much what I remember nutmeg to taste like from past experience. Just stronger… maybe I just added too much? Anyway…. nutmeg is definitely no cinnamon.

Apart from poisoning myself, mostly today I did housework and little cleaning tasks, with a bit of comics work in between, but not much to speak of.

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One thought on “Too much nutmeg”

  1. When I watch cooking shows, they’re more likely to grate nutmeg from a whole nut rather than use almost any other spice whole. I suspect that means it’s much more susceptible to going off than most.

    But of course the only purpose in spices is the taste, and if you don’t like it there’s no reason to force yourself.

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