Die Muskatnüsse sollten immer erst kurz vor Gebrauch gerieben werden, damit die volle Würzkraft erhalten bleibt. Frisch gerieben verpasst sie diversen Gerichten einen aromatischen Feinschliff von feuriger Schärfe mit einem Hauch von Bitterkeit. Die Würze der Muskatnuss verleiht Blumenkohl, Kohlrabi, Wirsing, Porree, Reisgerichten, Fleischbrühe, hellen Sossen, zu Kalbsfleischgerichten, ...
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