During these difficult times, Passion for Spices™ Team wants to showcase the immune system boosting spices that you can incorporate into your pantry for everyday use. This series is called Spice Up Your Pantry, where we will be showcasing basic spices that boost your immune system, and how you can use them in your everyday food.
Part 2: Nutmeg and Mace
Nutmeg
Description: Nutmegs are the dried kernel of the nutmeg fruit which comes from evergreen trees of the Myristicaceae family. They are typically grounded for culinary usage, and their sweet, delicate flavor makes them a go-to spice for desserts and pastries.
Health Benefits: Nutmeg has anti-inflammatory properties and helps with indigestion and bad breath. It also contains a compound called eugenol, which benefits the heart, has antibacterial properties, and improves memory.
Origin: Native to the Spice Islands of Indonesia.
Mace
Description: Unknown to most, nutmeg comes with a second spice; mace. Fragile and spindly, mace is the net-like covering, or aril, that is wrapped around the pit of a nutmeg fruit, which comes from trees of the Myristicaceae family. With its delicate flavor and fresh, bright red hue, mace is used to flavor bright dishes and surrender its saffron-like hue.
Health Benefits: Mace is used to treat indigestion and to relieve some joint pain, and it also can be a breath freshener. It also contains eugenol which benefits the heart, has antibacterial properties, and improves memory.
Origin: Native to the Spice Islands of Indonesia.
Culinary Use of Nutmeg and Mace
Gobi Musallam
Enjoy this complimentary recipe that uses both turmeric and black pepper.
Procedure:
Preheat the oven to 375 degrees F.
Rub the cauliflower with salt, turmeric and oil. Place the spiced cauliflower on an ovenproof tray and roast for 25 minutes or until tender. Remove the tray from the oven and set aside.
Grind all the ingredients for the spice masala into a smooth paste.
In a large, heavy bottom pan on medium-high heat, add the ghee, oil, and the spice paste. Cook, stirring constantly, until the paste turns lightly golden brown.
Stir in the pureed tomatoes, tomato paste and milk until well mixed. Allow the spices and vegetables to simmer on a low heat for 8 minutes. Add the peas and stir well.
Gently lay the whole cauliflower into the pan and baste with the prepared sauce. Cover the pan with a lid and cook for 5 minutes.
Remove the lid and baste again, cooking for 10 more minutes with the lid off. Serve in a large bowl or platter, garnished with coriander leaves and nigella seeds.
Cooks notes:
Gobi Musallam makes a stunning centerpiece for the dinner table and is perfect for sharing. Give everyone a large spoon and dig in, being sure to break the tender morsels of cauliflower off its stem. This dish is best accompanied with either a flaky paratha or a cucumber raita.
Substitutions:
You may substitute the cauliflower for a whole head of broccoli and cook it in the same way.
You could substitute the cinnamon, nutmeg, cloves and cardamom spices with 1 teaspoon of Kashmiri Garam Masala.
Ingredients:
(For the Gobi Musallam)
1 whole cauliflower, leaves removed and roots left
1 tsp salt
1 tsp ground turmeric
1 tsp sunflower oil
(For the spice masala)
1 onions peeled and roughly chopped
2 green chilies
12 cashew nuts
1 clove garlic, peeled
1 inch piece ginger, peeled
1 tsp cinnamon
2 cloves
½ tsp nutmeg
1/4 tsp mace
6 green cardamom pods, husks removed
4 tbsp low fat Greek yogurt
1 tsp salt
1 tsp ghee
1 tbsp sunflower oil
2/3 cup fresh tomatoes, pureed
1 tbsp concentrated tomato paste
1 cup of low fat milk
1 cup frozen peas
(For the garnish)
1 tbsp finely chopped cilantro leaves
1 tsp nigella seed (optional)