How much did you pay for it? If it was very cheap, there is a possibility that it was bad, but I have found that it keeps well for quite some time, and so I sort of doubt that age is the issue. It may just be a variety that you do not like.

It was quite cheap compared to the grocery store, I think about $5 for a baggy of 10 smallish nutmegs. They do look a bit more shriveled than the ones I've purchased at stores previously.

I didn't realize there are different varieties of nutmeg. Checked the bag and it just says "whole nutmeg" and it's from India.

I do know freshly grated nutmeg is much more pungent than pre-ground, but it just smells horrid. Truly like turpentine or pine cleaner.

I'm with Lars, I don't think it's age, I think it's variety. My nutmeg always smells and tastes slightly sweet, definitely not like pine cleaner.

Annie

Thanks, that's exactly what I thought, it does not smell like the whole nutmegs I've purchased before. I will contact the manufacturer and inquire what kind it is so I can avoid it in the future.

No, it can have a piney smell when freshly grated. Before chucking it, warm some milk and grate some in and see if it smells as it should. I suspect it's because its fresh rather than old.

Also nutmeg can have a lacy covering on ti which is mace, but is usually removed and sold separately. Nutmeg is the pit of a fruit which has sort of a piney scent....but when dry and you take out the pit, it smells quite different. I suspect it's just very fresh....try what islay suggested.

I've had whole nutmeg stored in a glass jar for several years, and every time I open the jar, I get hit with a 'Pine Sol-ish' scent. And its taste is slightly bitter.

However, it is safe to use. Also, whole nutmeg (like most spices) keeps indefinitely.

Sol

CA Kate, it does look like the whole nutmeg I've purchased before so I am pretty sure it is indeed nutmeg.

Thanks everyone, and thank you for the suggestion Islay, I will try that. I suppose I could be so used to old/stale nutmeg that fresh seems too strong and off-putting. Just surprised that the taste was bitter, I've sampled other fresh grated before and there was no bitter taste. I would not want to add this to anything where it won't be cooked and mellowed, like mashed potatoes.

Cooked with some freshly grated nutmeg yesterday, didn’t smell Pinesol. Cleaned toilets with Pinesol today, didn’t smell nutmeg. I do see other mentions of nutmeg/Pinesol online so you’re not alone. And turpentine.

With the possible exception of perhaps fish sauce, offhand I can’t think of anything that I’d add to my food that smells bad to me. Rather than use it, I’d suggest holding onto it for a year and report back if the smell has changed.

carry one in your pocket ... better than a buckeye

Wondering if it may be counterfeit nutmeg?

carolb, I don't think so, it looks just like the other whole nutmegs I've purchased previously.

I make old fashioned oatmeal almost daily and add fresh, grated nutmeg to the cooking water. After reading your post I smelled the whole nutmeg today. It does have a faint smell of turpentine. The smell is faint enough that I had to sniff it to detect the scent. My current brand is Spice Island. It doesn't affect the taste, so I'm assuming that must be the natural smell of fresh nutmeg.

Mace is the sister spice of nutmeg. Nutmeg trees are the only plant to give us two spices. (As opposed to a plant like dill which gives us a spice and an herb.) Nutmegs are the actual seeds of the tree while mace is what is known as an airl—the protective coating of the seed. Mace’s flavor and aroma differ slightly from nutmeg as its profile tends to be sharper and less sweet. It still carries distinct flavors of nutmeg, but with subtle notes of pine, black pepper, and coriander-like citrus.

Whole blade mace can be used just like a bay leaf, slowly releasing its flavor in long-cooking recipes. Try cracking the mace aril in half and use a piece to perfume a pot of steaming basmati rice, season some simmering chicken stock, or in a jar of homemade pickles, especially beets. Ground mace can be used in sweet applications like pumpkin pie, berry cobblers, or a hot toddy are obvious ways to use mace. Savory applications like Swedish meatballs, homemade barbecue spice rubs are welcomed surprises. Mace pairs well with other spices like cloves, allspice, ginger, vanilla, saffron, cinnamon, cumin, coriander, caraway, and fennel. The spice also works well with ingredients such as lamb, veal, pork, apples, sweet potatoes, carrots, mangoes, squash, cream, and cheeses. (Milk Street, source.)

More nutmeg info:

AI Overview Nutmeg comes in various forms and from different species, with the most common being East Indian nutmeg (Myristica fragrans), which is known for its strong flavor and aroma. West Indian nutmeg, also from a different species (Myristica malabarica), has a milder flavor. Additionally, there are several named varieties of M. fragrans, including Banda, Ternate 1, Tidore 1, Tobelo 1, Makian, Fak-Fak, Nurpakuan Agribun, and Tiangau Agribun. Other species like Calabash nutmeg also exist, offering unique flavor profiles.

East Indian vs. West Indian Nutmeg:

• East Indian nutmeg: .
• This variety, derived from Myristica fragrans, is characterized by its dark color and high volatile oil content, resulting in a strong, pungent aroma and flavor. It's often preferred for its intense taste and is used in various culinary applications.

• West Indian nutmeg: .

Also from Myristica fragrans, this variety is lighter in color and has a milder, less intense flavor and aroma compared to its East Indian counterpart. It's a good alternative when a more subtle nutmeg flavor is desired.

Varieties of Myristica fragrans (East Indian Nutmeg): While most commercially available nutmeg is M. fragrans, there are distinct varieties identified and cultivated, such as:

• Banda, Ternate 1, Tidore 1, Tobelo 1, Makian, Fak-Fak, Nurpakuan Agribun, and Tiangau Agribun: These are high-yielding varieties developed through selection and are known for their specific characteristics.
• Kallinqal-3, Kallinqal-4, Kallinqal-5, Kallinqal-6: These are specific varieties developed by Kallingal Plantation, each with unique characteristics like nut size, yield, and tree spread.
• Viswasree and Keralashree: These are also named varieties of nutmeg.
• Other varieties: Numerous other selections and local varieties exist, such as Ceylon, Kadukanmackal, Kallivayal, Kinattukara, Kochukudy, Konkan Sreemanti, Konkan Sugandha, Konkan Swad, Local Variety, Mundathanam, Naveswari, Promising farmers selections, and Pullans.

Other Nutmeg Species:

• Calabash Nutmeg (Monodora myristica): This species is distinct from M. fragrans and has a unique flavor profile. It's sometimes referred to as "false nutmeg".

Nutmeg Quality and Grades:

• Premium Grade: Fine texture, rich flavor, and uniform aroma.
• Regular Grade: Slightly coarser texture, minimal discoloration.
• Industrial Grade: Coarser grind, suitable for bulk food production.
• AB Grade: A common designation for wholesale nutmeg, indicating the number of pieces per kilogram.

(Source: Google)

Just to let you know that not all nutmeg is alike.

I keep both mace and whole nutmeg on hand, and I use mace mostly when making cookies. I use nutmeg mainly in eggnog, but I also sometimes use it in apple pie, pumpkin pie, etc. I strongly dislike it in spinach and rarely use it in savory dishes except as part of a complex spice mix, such as Berbere.