Nutmeg Whole (Myristica fragrans) — Dried Spice for Braised Meat, Hot Pot & Herbal Cooking
Price range: $6.63 through $33.94
Description
Nutmeg (Myristica fragrans), known in Traditional Chinese Medicine (TCM) as Ròu Dòu Kòu (肉豆蔻), is the dried seed of the aromatic nutmeg tree, a revered culinary and food-herb spice used across Chinese kitchens and traditional wellness practice. Also called Rou Kou, Rou Kou, or Yu Guo, it has been prized for centuries as a warming, aromatic spice that anchors flavor in braised meats, marinades, hot pot broths, and master stock (lu shui). Its nature is warm and pungent, making it a deeply comforting spice for warming the middle and harmonizing the digestive center.
Key Selling Points
- Whole dried nutmeg seed, food-herb spice
- Myristica fragrans, TCM name Rou Dou Kou
- Traditional warming aromatic for braised meat and hot pot
- Sun-dried to preserve full aroma and oil content
- Bulk 500 g and multi-jin wholesale sizes for commercial kitchens
Quality & Sensory
Each nutmeg is a whole, oval seed with a firm, dense texture and a warm greyish-brown to tan surface. When cracked or grated, it releases a rich, sweet-spicy aroma with notes of pine, clove, and toasted wood. In braising liquid or master stock, it imparts a deep, rounded warmth that lingers gently without overpowering other spices, and its flavor mellows beautifully over long simmering.
Technical Specifications
| Product Type | Dried Whole Spice Seed |
|---|---|
| Common Name | Rou Dou Kou (Nutmeg) |
| Botanical Name | Myristica fragrans |
| Form | Whole Dried Seed |
| Processing | Sun-Dried |
| Shelf Life | 24 Months |
Usage Scenarios
- Braised meat and red-cooked dishes
- Hot pot and Sichuan-style broth bases
- Master stock (lu shui) and marinades
- Commercial kitchen and food-service seasoning
- Traditional spice blends for stews and soups
Traditional Uses
In folk herbal and culinary practice, Rou Dou Kou is a classic warming spice added to braised pork, beef, and poultry, where it deepens aroma and rounds out rich flavors. It appears in master stock recipes, hot pot spice sachets, and medicinal food soups, often paired with star anise, cinnamon bark, clove, and fennel. In TCM food therapy, it is traditionally used in small amounts to warm the middle, support the digestive center, and harmonize the stomach, and it is sometimes included in congee or warming winter broths for seasonal nourishment.
FAQ Q&A
Q: What is Rou Dou Kou (nutmeg)?
A: Rou Dou Kou is the Chinese name for nutmeg, the dried seed of Myristica fragrans. It is a traditional food-herb spice used in Chinese cooking and TCM food therapy, especially in braised meats and hot pot broths.
Q: What is the traditional wellness value of nutmeg?
A: In traditional Chinese food wellness culture, nutmeg is considered warm and pungent and is associated with warming the middle, supporting the digestive center, and harmonizing the stomach. It is used in small culinary amounts within braises, soups, and spice blends.
Q: How is whole nutmeg used in cooking?
A: Crack or grate the whole nutmeg and add a small amount to braising liquid, master stock, hot pot broth, or marinades. It is typically used sparingly alongside other warming spices such as star anise, cinnamon, and clove.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | 250g nutmeg, Nutmeg 0 5kg, Nutmeg 2 5kg from 5 50kg to 37 5 34 yuan jin |
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