Off the coast of Indonesia, in the Banda Sea, there are 11 small volcanic islands. To locals, they are the Banda Islands, but to Western colonizers of the 16th century and beyond, they were the Spice Islands, home to a hugely profitable supply of nutmeg (which, fun fact, is harvested from nutmeg trees, not nuts) and other spices, like mace (which also comes from nutmeg trees) and cloves.
For centuries, these small picturesque islands have been at the helm of the world’s nutmeg industry. From the 16th to the 20th century, they were, often brutally, controlled by the Portuguese, the Dutch, and then the British, but after gaining independence in 1945, the country received the keys to its own goldmine of nutmeg.
According to the data visualization platform The Observatory of Economic Complexity, in 2022, Indonesia exported $137 million in nutmeg around the world–most of it to China, Vietnam, the US, the Netherlands, and Germany.
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Why is nutmeg so popular?
Nutmeg was a highly sought-after spice for many reasons. To Western countries in the 16th and 17th centuries, it was seen as exotic, and in turn, fashionable, reports NPR. It was also loved for its strong flavor, of course, but there was also another, slightly unexpected reason why people loved nutmeg. Today, most of us think of the spice as a wholesome, harmless cooking ingredient, but it is actually a hallucinogen.
According to McGill University, in high doses of around five grams, ground nutmeg, which contains the naturally occurring and potent compound myristicin, can behave in a way that’s similar to MDMA, or as it’s often more widely referred to, ecstasy. But don’t panic. You’re not about to get high from cooking your favorite nutmeg-infused recipe. Most dishes only call for up to half a teaspoon of the spice, which isn’t enough to induce any hallucinogenic effects.
Today, nutmeg is used all over the world for its flavor, which is nutty, warm, and aromatic. In Chinese cooking, it’s often used in five-spice powder, which is added to everything from rice to meat dishes to bring out five signature flavors: salty, bitter, aromatic, sweet, and sour. In the Netherlands, the spice is used to add a nutty element to dishes like Dutch-style green beans, and in Germany, it’s used in everything from sausages to gingerbread.
What are the benefits of nutmeg?
Another reason why nutmeg has long been a popular spice is because of its health benefits. Per Healthline, nutmeg is a source of antioxidants, which are powerful plant compounds that help to tackle free radical damage in the body. Over time, this damage can increase the risk of chronic diseases, including cancer. The spice is also anti-inflammatory and antibacterial, and might even reduce levels of LDL cholesterol, which is a risk factor for heart disease.
7 vegan recipes with nutmeg
Nutmeg is easy to cook with—just a pinch can add an element of delicious nutty flavor to a wide variety of dishes, from pancakes to pies. Find some of our favorite plant-based recipes with nutmeg below.
The Experiment
1 Vegan Sweet Potato Pancakes With Cinnamon and Nutmeg
This tasty recipe from the Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families cookbook combines cinnamon and nutmeg with ginger and sweet potato to create a pancake stack that is utterly perfect for fall—especially when it’s drizzled with a generous serving of maple syrup.
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Food 52
2 Vegan Chai-Spiced Bread Pudding
If you’re looking for a hearty, comforting breakfast option to get you through the cold fall and winter months, look no further than this delicious chai-spiced bread pudding recipe. Taken from the Food 52 Vegan Cookbook, the dish mixes nutmeg with cinnamon, ginger, cardamom, Medjool dates, and raisins with super nutritious and tasty results.
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Jenné Claiborne
3 Easy Vegan Sweet Potato Hand Pies
These handheld sweet potato pies are a guaranteed crowd-pleaser. They’re the perfect appetizer or snack for the holiday season as they’re packed with delicious fall and winter flavors thanks to the combination of vanilla, cinnamon, and nutmeg.
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Charity Morgan
4 Vegan Truffle Cream’d Corn With Vegan Béchamel
Taken from the Unbelievably Vegan cookbook, this creamed corn recipe is the perfect dish to whip up for your next potluck. It goes beautifully with many different dishes, but it really shines when paired with garlic or barbecue flavors.
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Hannah Kaminsky
5 Vegan Zucchini Walnut Bread
Banana bread is delicious, sure. But if you’re on the hunt for something a little different, but equally as tasty and nutritious, check out this recipe for zucchini walnut bread. It’s loaded with flavor, thanks to the combination of cinnamon, ginger, nutmeg, agave nectar, and lemon juice.
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The House of AiA
6 Raw Vegan Zucchini Noodles in Cashew Pesto
For a refreshing, super nutritious take on pasta, combine zucchini noodles with a homemade cashew pesto. It’s not just healthy, but delicious, too, thanks to the mix of black pepper, pine nuts, nutritional yeast, basil, and nutmeg in the pesto. It’s the perfect, easy midweek dinner or lunch meal.
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Shanika Graham-White
7 Jamaican-Inspired Vegan Banana Oatmeal Porridge
This nourishing porridge recipe from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook is warming and flavorful, but it’s easy to make, too. It’s made with a blend of almond milk, cinnamon, nutmeg, ripe bananas, brown sugar, and rolled oats.
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Charlotte is a VegNews editor and writer based in sunny Southsea on England’s southern coast.
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