Nutmeg

In the Middle East nutmeg is used in lamb and mutton recipes, in tomato sauces and vegetable stews. Europeans use it in mashed potatoes, rice dishes, pastas, soups, rice puddings, pies, biscuits, and processed meats. The French use it in meats that are cooked for a long time especially in stews and ragouts. Nutmeg is a key spice in Caribbean cuisine in everything from jerk seasonings to pastries, ice cream, fruit punches, eggnogs, breads and cakes. Widely used in spices blends from France, the Middle East, Asia, Africa and the Caribbean including garam masala, quatre epics, baharat, Tunsian five spice (also called qalat daqqa), ras el hanout, various Indian and Indonesian curry blends and jerk seasoning.