Whole Nutmeg from Sri Lanka
The fruit of the nutmeg tree, nutmeg is one of the oldest and richest spices. At Lokayah, we offer it whole and in its shell, just as Sri Lankan producers do, cultivating it with patience and respect.
This thin but strong shell naturally protects the nut from oxidation, light, and humidity. It preserves all the aromatic intensity of the nutmeg's heart until you decide to use it. A guarantee of freshness, quality... and respect for the product.
Once opened and grated, it reveals a warm, complex, and captivating palette: woody, sweet, and slightly peppery notes. It enhances purées, white sauces, gratins, cakes, and also certain infusions and mild curries.
It is a background spice, which gives body and roundness to your recipes with subtlety and depth.
Grate at the last moment to release all its natural richness.
Whole Nutmeg from Sri Lanka
€5,55
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What is Sri Lankan nutmeg?
Nutmeg is the kernel of the nutmeg tree, a tropical tree native to the islands of the Indian Ocean. In Sri Lanka, it is grown in humid, rich regions, nestled among dense forests and spice crops. The nuts are harvested by hand, slowly dried, and then preserved in their natural shells , a traditional practice that protects their aromas.
At Lokayah, we offer it whole and unshelled, just as it's sold locally. This approach respects the product, the producer's efforts, and the freshness of the spice.
Its fragrance is powerful, warm and enveloping, with woody, slightly sweet notes, evoking caramel, sweet pepper and a hint of resin.
How to use nutmeg?
Nutmeg is a warm and generous spice that adds depth and roundness to many dishes, both sweet and savory. It is used grated at the last moment to preserve its essential oils and intensity.
✦ In savory cooking : a touch in a mash, a béchamel sauce, a gratin, a pumpkin soup or a simmered dish is enough to transform the whole thing.
✦ In baking : it elegantly enhances dry biscuits, apple pies, spiced cakes or brioches.
✦ As a hot drink : add a pinch to golden milk, chai, or a winter infusion made with cinnamon and ginger.
5 iconic dishes around the world
🇫🇷 France – Gratin dauphinois ;: A touch of grated nutmeg in the cream subtly enhances the potato.
🇮🇹 Italy – Ricotta-spinach cannelloni: Nutmeg and ricotta are a classic duo in Italian cuisine, bringing warmth and balance.
🇮🇩 Indonesia – Rendang: A slow-cooked curry where nutmeg combines with cloves, galangal, and lemongrass.
🇮🇳 India – Garam masala: A rich and complex spice blend often containing nutmeg to round out the powerful notes.
🇬🇷 Greece – Moussaka: The white sauce is often flavored with nutmeg to balance the richness of the meat and eggplant.
The benefits of nutmeg
Traditionally used in Ayurvedic and Unani medicines, nutmeg is known for its digestive and comforting properties.
Digestion & Bloating
A pinch of nutmeg in a dish or herbal tea aids digestion and calms intestinal discomfort.
Natural soothing effect
In small amounts, it promotes relaxation and sleep, especially when added to a hot drink in the evening.
Mental stimulation
Its aromatic compounds gently stimulate concentration and mental clarity.
Antioxidants & well-being
Nutmeg contains natural antioxidants that contribute to cell protection.
Our Recipes:
Soft chicory with nutmeg and brown sugar
On the branches of the nutmeg tree, the nutmeg fruit naturally opens when it reaches maturity. Inside, two treasures are revealed: the dark seed , which will become the nutmeg, and the bright red aril that envelops it, known as mace.
This scene, the splitting of the fruit on the tree, marks the perfect moment of harvest. Sri Lankan producers then pick each fruit by hand, with patience and precision. This is followed by drying, separation, and natural preservation in the shell, to preserve all the aromatic richness of this noble spice.
Nutmeg here embodies the raw beauty of the original spices: simple, powerful, deeply linked to its terroir.
After harvesting, the nutmeg fruits are opened and the nuts are carefully separated from their fleshy shell. Then comes a key step: drying . Carried out in the open air, on woven mats or bamboo trays, it lasts several days, sometimes weeks depending on the humidity and sunshine.
This slow and controlled process naturally reduces humidity , concentrates aromas and hardens the shell which will then protect the nutmeg. Each tray is regularly turned by hand to ensure even drying.
It is in this daily attention, as close as possible to the earth and the climate, that the quality of a whole nutmeg is born. A living spice, preserved, and ready to be awakened when it is grated.
