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Nutmeg Powder

Nutmeg Powder
New Hot
$12.00
Ex Tax: $12.00
  • Stock: In Stock
  • Model: NP - 1
  • Dimensions: 10.00cm x 15.00cm x 10.00cm
Nutmeg Powder

Nutmeg Powder by Spice Sutra: Aromatic Sweetness, Warm Embrace

Envelop your dishes in the delicate, sweet, and warmly aromatic embrace of Spice Sutra's premium Nutmeg Powder. Sourced from the finest nutmeg kernels, carefully dried and freshly ground, our powder delivers a consistently rich and comforting flavor that is truly irresistible. This exquisite spice is celebrated for its unique ability to bridge the gap between savory and sweet, adding a sophisticated depth to a wide array of culinary creations.

At Spice Sutra, we are dedicated to providing you with pure, potent spices that elevate your cooking with authentic and luxurious flavors. Our Nutmeg Powder is a testament to this commitment, offering a subtle yet pervasive warmth that enhances everything from creamy sauces and hearty stews to comforting baked goods and aromatic beverages. Its finely milled texture ensures seamless integration, infusing your food with that unmistakable, sweet-woody essence. It's the secret ingredient that adds a touch of gourmet elegance to your everyday meals, making it a beloved staple in kitchens worldwide.

Experience the comforting, aromatic richness that only Spice Sutra's Nutmeg Powder can bring to your kitchen.


Ingredients:

  • 100% Pure Nutmeg Kernels

Use:

Spice Sutra's Nutmeg Powder is potent; use sparingly, as a little goes a long way.

  • Baking & Desserts: Essential for custards, pies (especially pumpkin and apple), cakes, cookies, and sweet breads.
  • Dairy & Creamy Dishes: Perfect for béchamel sauce, cheese sauces, mashed potatoes, and creamy soups.
  • Beverages: A classic topping for eggnog, lattes, hot chocolate, and mulled wine.
  • Savory Dishes: Adds a surprising depth to spinach dishes, root vegetables, stews, and some meat preparations.

Indian Cuisine: Used in some Mughlai dishes, biryanis, and certain sweet preparations for its distinct aroma.

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