What comes to mind when you think of nutmeg? With the holiday season upon us, the answer’s likely egg nog, pumpkin pie, and other spice-laced treats. Ask the Malaysia-based couple, Robyn Eckhardt and David Hagerman of the blog EatingAsia, though, and they’d mostly likely say juice.
The nutmeg seed that we buy ground or whole here in the United States comes from the fleshy, yellow-green fruit of the nutmeg tree, which grows throughout Southeast Asia and the Caribbean. In Malaysia, and specifically Penang (where Eckhardt and Hagerman live), that fruit is squeezed into a pale juice that is—as the couple describes it—“tangy and almost grassy in taste.”
It sounds utterly refreshing and unlike the sweet treats and dishes I associate with this warming spice; nonetheless, I so wish I could try it. A tall glass of cold nutmeg juice, or better yet, one trip to Malaysia to taste it fresh, is going on this year’s holiday wish list.
Fresh nutmeg juice
Nutmeg fruit and seeds