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
€4,30
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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 whole Sri Lankan 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.
Blog Article
Origin and history of nutmeg in Sri Lanka
Nutmeg, the fruit of the nutmeg tree ( Myristica fragrans ), is native to the Banda Islands in Indonesia, but has found a unique terroir in Sri Lanka to fully express itself. Introduced to the island in the 18th century by European settlers, nutmeg cultivation gradually took root in the fertile landscapes of the island's southwest.
Over time, Sri Lankan producers have adapted their techniques, combining local know-how with imported traditions. Today, Sri Lankan nutmeg is recognized for its exceptional quality, a treasure of the rainforests and a discreet but valuable pillar of the local agricultural economy.
Where does nutmeg grow in Sri Lanka? (regions, climate, terroir)
Nutmeg grows primarily in the humid, shaded regions of southwest Sri Lanka, particularly around Matara , Galle , Ratnapura , and Kalutara . These areas enjoy a warm, humid tropical climate with regular rainfall, which is essential for nutmeg trees to thrive.
The trees, which can reach 10 to 15 meters in height, are cultivated using agroforestry methods, in association with other species such as cinnamon and clove. The soil is rich, deep, and often red, nourished by fallen leaves and natural cycles. It is this terroir that gives Sri Lankan nutmeg its unique aromatic characteristics.
Artisanal cultivation and harvesting methods
Growing nutmeg requires patience and precision: it takes an average of 7 to 8 years for the tree to begin producing its first fruit. Each fruit, once ripe, naturally splits open to reveal the seed (nutmeg) coated in a thin red layer called mace.
Harvesting is done by hand, fruit by fruit. The seeds are then washed, dried in the sun or shade, and stored whole to preserve their aromatic intensity. Each step is carried out with care by farming families, passed down from generation to generation.
Difference between Sri Lankan nutmeg and other origins (Indonesia, Grenada, etc.)
Sri Lankan nutmeg is distinguished by its regular size, dense, oily texture, and balanced aroma.
Compared to Indonesian nutmeg, which is often more powerful and sometimes more astringent, Sri Lankan nutmeg is rounder, sweeter, with a richer aromatic heart.
Compared to Grenada nutmeg, it is generally a little less sweet, but offers a woody intensity that is highly valued in gourmet cuisine. Preserving it as a whole seed also allows it to retain the full power of its olfactory profile.
Flavor profile of whole Sri Lankan nutmeg
Sri Lankan nutmeg boasts a remarkable aromatic richness. Grated fresh, it offers a gentle, deep warmth that envelops dishes without overpowering them.
Its profile is often described as spicy, woody, balsamic, and sometimes slightly lemony. It blends easily with other spices and acts as a sensory link between sweet and savory.
Aromas: between warmth, sweet wood, camphor and hazelnut
On the palate, Sri Lankan nutmeg releases warm and sweet notes, reminiscent of blond wood, hazelnut, a hint of camphor and a subtly sweet aftertaste.
Its intensity remains controlled, which is what makes it so enjoyable in long-cooking dishes, soups, purées, or creams. A few shavings are enough to transform a simple preparation into a rich sensory experience.
Health Benefits of Nutmeg
In addition to its culinary qualities, nutmeg is known for its digestive, toning, and soothing properties. It is rich in antioxidants, contains compounds with anti-inflammatory effects, and can help relieve mild gastrointestinal upset.
It is also traditionally used to improve sleep (as an infusion or in hot milk), stimulate the appetite and soothe joint pain when used externally.
How to grate and use whole nutmeg in cooking
To fully enjoy its aromas, it is recommended to grate the nutmeg just before use, directly over the dish. This allows its volatile essential oils to be released.
It is used in purees, soups, white sauces (like béchamel), gratins, but also desserts: pies, compotes, biscuits, gingerbread. Its use in micro-doses allows great control of flavors.
Digestive, toning and soothing properties
In Ayurveda, nutmeg is considered both a warming and calming spice. It supports the digestive fire (Agni), reduces bloating, and acts as a natural relaxant at the end of the day.
Its sweet and comforting scent also contributes to emotional well-being. A pinch in warm milk or an infusion can be enough to restore calm and clarity.
Conclusion
Sri Lankan whole nutmeg embodies the perfect balance of aromatic power, refined flavor, and vibrant tradition. Artisanally cultivated, hand-harvested, and naturally dried, it reflects the deep connection between the land, growers, and the spice.
At Lokayah, we've chosen to showcase this rare nutmeg, not only for its incomparable quality, but also for the story it tells in every dish. A noble spice, rooted in Sri Lankan forests and the patient care of those who cultivate it.
