The role of nutmeg in seasoning

Nutmeg can be used in seasonings mainly to remove odors and also to add flavor.

1. Remove odor: Nutmeg is a Chinese herbal medicine and can also be used as a seasoning. It is mostly added when stewing meat. It can remove the fishy smell in the meat, enhance the freshness of the meat, and improve the taste of the meat. Most of the time, you can add some when stewing pork, beef, and chicken, and the taste will be better. When using nutmeg, you can also use it with seasonings such as cardamom, hawthorn, and grass fruit, so the effect will be better.

2. Add flavor: Adding nutmeg seasoning when cooking can increase the flavor and make it more penetrating. You can also add ginger and galangal to make the penetration better. The food will taste better under the rhythm of spices.

3. Others: Nutmeg is also called jade fruit or meat fruit. It has an oval shape, a gray surface, and a relatively hard texture. Because nutmeg has a spicy smell and a musky smell after opening, when used as a seasoning, try not to add too much. Adding too much may make the food spicier and affect the taste of the food. Therefore, you need to control the amount when adding it, and it should be added according to the proportion of ingredients.