Nutmeg Rou Dou Kou Whole Dried Spice for Braising Stewing Hotpot and Marinades 500g

Whole Nutmeg, known in TCM as Rou Dou Kou (肉豆蔻), from Myristica fragrans, offered as sun-dried whole kernels for culinary and traditional herbal use. In TCM theory it is warm in nature with pungent flavor and is traditionally associated with the spleen, stomach, and large intestine channels. A classic aromatic spice for braising, stewing, and hotpot seasoning, it should be stored sealed in a cool dry place.

Key Selling Points

• Whole dried nutmeg kernels identified as Rou Dou Kou (肉豆蔻) from Myristica fragrans
• Sun-dried whole form preserves the natural aroma for slow cooking
• A classic warming spice in TCM tradition with pungent flavor and warm nature
• Versatile seasoning for braised meats, marinades, hotpot broth, and lu shui brine
• Commercial-friendly 500g pack suited to restaurants and home kitchens

Quality & Sensory

Whole nutmeg kernels typically show a brownish-gray surface with a firm, dense texture and visible marbling when cut. The aroma is typically warm, pungent, and slightly sweet, releasing a rich woody fragrance when simmered in braises or broths.

Technical Specifications

Usage Scenarios

• Add whole to braised beef, pork, or poultry for deep aromatic flavor
• Simmer in hotpot broth or lu shui master stock with other spices
• Grind fresh into marinades and rubs for roasted meats
• Use sparingly in traditional herbal soups and congee preparations

Traditional Uses

In TCM practice, nutmeg is traditionally used in decoctions and is often lightly roasted or scalded before use. It is traditionally associated with warming the middle and supporting digestive comfort, and it commonly appears in braised dishes and spice blends alongside star anise, cinnamon, and clove. In folk cooking it is a valued winter spice for slow-simmered meats and festive stews.

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