Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Nutmeg Juice

Fresh nutmeg juice

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

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.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks