Sorry, looks like we don't have enough of this product.
30 grams, whole nutmeg
Buy It With
€24,95
Fresh, peppery and spicy
It's best not to toast nutmeg.
Grate the nutmeg with a fine grater into a powder or use a nutmeg mill.
Ground nutmeg quickly loses its aroma, so ideally grate or grind it at the last minute.
As with black pepper, it's best to add the last pinch of nutmeg at the very end.
Goes well with spinach, beans, cauliflower, potatoes, pumpkin, lamb, apples and pears.
This nutmeg is very aromatic. Fresh, peppery, and spicy, and because the nutmeg is so fresh, it is somewhat softer than you are probably used to, which makes it very easy to grate fresh over your dishes.
Our nutmeg comes from Eko Land in Sri Lanka, where it grows in a food forest, just like our Wild Ceylon Cinnamon and Island Black Pepper. Nutmeg grows on the evergreen nutmeg tree. The nutmeg is actually the seed of the fruit of this tree. Around the nut grows another spice, namely the beautiful red mace. We don't have this in our assortment yet, but we hope it won't be long.
How is this chain structured?
All our chains have their own story. Their own piece of land, their own farmer. It is grown and processed in a certain way. Travel with us into the story behind this taste.
The nutmeg comes from the Eko Land community in the Kandy region of Sri Lanka.
The trees grow in a traditional food forest: a Kandyan Forest Garden. In these forests, 50% is occupied by pure nature, 40% by mixed nature with trees and shrubs that yield agricultural products, and 10% for humans only, often vegetables.
This method of cultivation is inherently organic and provides habitat for a wide range of wild animals.
Nutmeg is harvested in the autumn and spring. The nutmeg process begins with picking the fruit.
The mace is removed and dried in the sun, while the nutmeg itself continues to dry inside its hard shell. Once the nut rattles, it is dry enough.
Nihal - Eko Land
"By importing directly from farmers or buying products through the shortest possible supply chain and being prepared to pay a fair price for the products, you help the farmer and encourage the exporter to work (and continue to work) in this way. That is why we are so pleased with our collaboration with The Good Spice."
Let's make an impact!
Each supply chain not only has its own story, but also its own challenges. We would like to share the impact we make for each chain and how we deal with specific challenges.
The community is supported through Eko Land providing employment opportunities and by paying a fair price for local spices and forest products;
The Kandyan Forest Gardens preserve biodiversity
Together with the Forest Healing Foundation, 10% of Eko Land's profits are donated to new spice trees and the preservation of forest areas at risk of destruction.
The biggest challenge is that nutmeg is susceptible to mold, so drying requires great care. This is the first time Eko Land has exported nutmeg. After three small imports, we have succeeded in finding the right drying method and packaging.
Additionally, the pulp around the nutmeg is discarded, even though it is still perfectly usable.
Air, light, and moisture are detrimental to the quality of your spices. Therefore, store them in a tightly sealed jar or tin that is opaque (or in a dark kitchen cupboard or drawer). Also, do not store them above your stove, as cooking fumes can reach them there. Always ensure that you transfer spices from a repack into a tightly sealable jar or tin as quickly as possible.
The shelf life of spices is mainly determined by the loss of flavour that occurs over time, as they generally don't spoil otherwise. We use a shelf life of 2.5 - 3 years after harvest. This depends partly on the time of filling and whether they are whole spices that you grind yourself or pre-ground powder.
Spices in the supermarket are often already 2-3 years old before they are even packaged and then receive another shelf life of 3-5 years. Mostly use your senses to judge if they are still good. At some point, there's just no flavour left, which is a shame for that beautiful meal!
We do not have organic certification, even though our spices meet these standards. All farmers work in harmony with nature and without pesticides, but the certification process is unfortunately very expensive. For small farmers, it is actually unaffordable. And we want to show them that it is worthwhile to grow spices sustainably. That there are people willing to pay for a quality natural product and that they don't first have to make a huge, impossible investment in the form of certification.
Some of our farmers do have the certificate, by the way. Corporations, for example, can apply for the certification process jointly, making it much more affordable. But to be allowed to put this on the packaging, our entire chain would also have to be certified, including the sheltered workshop where the spices are packaged. That is currently not possible, because they also work for other non-organic producers. So, in short: no, we are not officially certified, but the quality and way of working are at least just as good.
Single Origin means that a product comes from one specific place. Often, harvests from different places, sometimes even from different countries and different years, are blended together. Traders do this to develop the cheapest possible product with a consistent taste. With us, you know exactly where your spices come from, right down to the name of the farmer. This also means that the quality can sometimes vary, as it is a natural product after all. For example, one year might be drier than another, which can cause a change in taste. But our farmers always strive for the highest possible taste experience, and you can taste it!
We strive to always purchase the latest harvest. Of course, it can sometimes happen that we still have some old harvest in stock while the new harvest is already available. So we cannot always guarantee that you will get the very latest harvest, but we do strive for that as much as possible. On the packaging, you will find a QR code to a page where you can find out exactly when your spices were harvested and when they were filled into the tins/bags. With this, we aim for full transparency in our process.
We ship to most European countries, but this, of course, comes with higher shipping costs. Do you want to order from a specific country, but it's not possible? Please contact us, so we can explore the options.
At Sociale Werkplaats Siza, they do their utmost to pack the parcels the day after the order. When it's busy, it might take an extra day. They don't work on Fridays, Saturdays, and Sundays, so if you order on a Thursday, for example, it will take a bit longer before your parcel is shipped.
Once the parcels are ready, they are picked up by Groene Rijders and delivered by their bicycle couriers in the areas they serve, or outsourced to PostNL. Depending on how busy they are, they also aim to deliver within 1 working day.
