Me, nutmeg

If I tell you Banda nuts, that probably doesn't speak to you. But my other little name will not fail to make your mouth water as I am a very coveted spice in the kitchen. Initially endemic to the Banda Islands, in Indonesia, I am now grown in Latin America and Southeast Asia where I delight my producers, like a fruit fallen from the sky... Which is not far from the truth because my tree, the nutmeg, can measure up to 15 meters high!

It is only when its fruits are fully ripe that they drop to be picked and dried. They thus reveal a core, covered with a bright red mesh, called mace, which we will take care to remove with delicacy because the latter, after a long drying, also makes people talk about it in the kitchen: with a more timid taste and subtle, it will delight cooks and pastry chefs alike. But he's not the only one to enjoy a long sunbath, since my protective core, after an intensive tan, ends up being broken to finally give way to this so desired nut.

Small but strong, I'm the best friend of the potato, just to give it a little character. With a slightly bitter and peppery flavor on the finish, I'm self-sufficient but I'm just as effective as a team: curry, raz-el-hanout, colombo, I'm everywhere! It even seems that I enter into the composition of a famous American soft drink.

It is therefore not surprising to find myself in the delicious gingerbreads of Maison Bertrand: these artisans use very high quality ingredients and choose between no less than 50 spices for the manufacture of these small gold bars that smell good. greed. Far from being a nutty spice, nutmeg is a must have.