Nutmeg is one of the known spices that are added to food. With the scientific name Mystica fragrans, nutmeg is usually a source of butter and essential oil. Its sweet warm taste enables it to add taste to baked foods choices like puddings, potatoes, vegetables, meat, and beverages. The following are the health benefits of nutmeg, along with a sample recipe.
One health benefit of eating nutmeg is its ability to fight cancer. According to Mercola, methanol extracts from nutmeg highly inhibited the proliferation of Jurkat leukemia cell. Also, it triggers apotosis or cell death in a university trial; however, the mechanism for the latter remained vogue. Hence, further technological advancements involving nutmeg may push it as a potential cancer treatment in the future.
Nutmeg also helps prevent bad breath, also called halitosis. According to Fitday, nutmeg has bactericidal propertis, which effectively freshens breath secondary to bacteria build-up in the mouth. As per the publication, this stands as a reason nutmeg is a usual ingredient in various toothpaste brands.
One recipe that uses nutmeg is Boeuf Bourguinon with Baguette Dumplings. According to BBC UK, the ingredients include a pinch of nutmeg, 200 grams stale baguette or other bread, a handful of chopped parlsey, 250 ml milk, salt and freshly ground black pepper, one free-range egg, one tablespoon plain flout, butter, 900 grams beef shin or stewing beef (cut into six large chunks), two tablespoon plain flour, two tablespoon vegetable oil, 150 grams lardons or cubes of smoked bacon, ten button onions or shallots (peeled), two cloves garlic (crushed flat), one bayleaf, a bunch of parsley, a sprig of thyme, a sprig of rosemary, three cloves, ten peppercorns (crushed), 500 ml of red wine, one tablespoon of tomato saucepuree, one tablespoon of sugar, one tablespoon of salt, ten chestnut mushrooms, and parsley leaves (chopped to garnish).
To prepare, as per the publication, the oven is preheated to 150 degrees Celsius. Next, each piece of meat is dusted with flour. Then, the oil is heated in a large casserole over high heat and the meat is fried in batches until they become brown in color. Once done, each batch is removed and the oil is kept. The lardons, garlic, and onions are also fried in the same pan, until they become golden brown. Next, the herbs and spices are added and the meat is returned to the pan. After that, add 300 ml of water, tomato paste, wine, salt, and sugar. Then, the caramelized bits are scraped up because they will add flavor. Once done, the dish is covered in the oven and cooked for three hours, or until the meat becomes tender and almost falling apart. After that, the baguette is cut into small cubes and placed in a bowl and the parsley is added. The milk is brought to a boil, poured over, and stirred so that the milk is absorbed evenly. Then, the bowl is covered and left for 15 minutes. Next, the dish is seasoned with nutmeg, pepper, salt, egg, and tablespoon of flour. A second tablespoon of flour is added if the mix is too wet. After that, the hands are wet to prevent the dough from sticking; 12 to 14 dumplings are made, the size is smaller than a golf ball. Then, the mushrooms are added into the stew and salt is also added to taste. Next, butter is heated in a large frying pan and the dumplings are fried on a medium heat for five minutes or until golden-brown and crisp. Finally, the stew is garnished with parsley and served with the dumplings.