Welcome to a little game called Like or Dislike, with ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, even favorite cooking gear. Do you like, dislike, love, crave, despise, wish for, use in your own kitchen? The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell!
Nutmeg finds its way into cookies and cakes, eggnog and mulled wine, lasagne and sausages and haggis (which I am sure you make all the time). Too much, and you really notice the taste way at the back of your mouth; too little, and you know something's missing, but can't exactly figure out what. A friend's Italian grandmother adds a pinch of nutmeg to all recipes with dark leafy greens. I always put a pinch in my applesauce, because that's what my own grandmother used to do (part of the cinnamon-nutmeg-cloves trinity). Is nutmeg just an old-fashioned spice for grandmas, or is it a fixture on your spice rack?
Nutmeg: like or dislike?