Calabashes nutmeg 75g

9,90 

Delicately scented alternative to nutmeg

Packaging 100% biodegradable!

Category:

A spice with many names! "African nutmeg", "False nutmeg" or even "Jamaican nutmeg" are just a few names. Monodora myristica is a tree of the tropical rainforests of West and Central Africa, reaching up to 40 meters in height and a trunk diameter of one meter.

The seeds have been used for centuries in West African cuisine for both sweet and savory dishes. Calabash nutmeg is also used in traditional medicine, for example, to reduce fever.

Be creative and try our sustainable calabash nutmeg in different dishes! Pure in the mortar and then season stews, soups, mashed potatoes, cakes with it.

 

UrwaldWild collection from the rainforest

What makes our calabash nutmeg special? It is wild-collected directly from the steaming green rainforests of Cameroon. Local village communities protect the forest, which they have used sustainably for centuries as a source of food, material and medicine. This sustainable use by local people prevents forests from being endangered for short-term profit. You support people, nature and climate!

Additional information

Weight 83 g
Dimensions 18 × 11 × 2 cm

Recipes & Ideas

A classic with a new flavor experience: potato soup with calabash nutmeg, country onion and white pepper.

Ingredients:

1 kg floury potatoes
5 onions
½ celery bulb
3 carrots
3 parsley roots
oil for frying
2 pieces of calabash nutmeg
5 pieces of Country Onion
White pepper to taste
Salt
Herbs to taste (parsley, coriander greens, chives, cress, dill…)
200 g crème fraîche or vegan alternative

Preparation:

Cut the vegetables into cubes and sauté in a large pot for a few minutes. Pour in hot water so that it is just covered. Remove the outer skin from the calabash nutmeg and country onions, cut into coarse pieces and add (tip: since the spices will be removed later, a tea filter is recommended!) and bring to a boil. Cook over low heat for about 20 minutes, until the vegetables are tender.

Remove the spices and finely puree the soup with a blender, season with salt and ground white pepper and serve with a large spoonful of crème fraîche and chopped herbs.

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