Nutmeg

Along with pepper and cloves, nutmeg was the starting cause of centuries-long foreign trading invasions in Indonesia, particularly in the eastern part of the country, where many of islands are home to the ingredients. This includes the Banda islands, home of the fragrant brown seed of the nutmeg, the ingredient whose many functions, from curing sickness to warming up our body, outnumber its small size. Despite its miniscule appearance, nutmeg seeds are hard, yet they grind or grate easily. Layer of skins covering the seeds are usually peeled before cracking the whole seed and adding them directly to the cooking dishes. Given the origins, many dishes from eastern Indonesia use this ingredient heavily, although other regions favor nutmegs too, to add warmth and fragrance to stews, curries, as well as meat and vegetable dishes. The commonly found nutmegs in local markets are those with the firm, ripe yellow skin, with heavy, distinctive aroma. Sold in a plastic and paper bag, storing the ingredient in a plastic container in a fridge will keep the flavor for at least one year.