This morning I tried nutmeg jam: it's a Grenadan food, made from the "juice and pulp of nutmeg pericarp," and worked well as a flavoring for plain yogurt. It's a milder flavor than I expected, but that just meant needing to use a bit extra. This is definitely an example of a flavor I can have by mixing my own, and not by buying flavored yogurt. So is the cactus jelly I had in Monday's yogurt, courtesy of Jo, but that didn't quite feel like a new food: when Jo offered me cactus jelly my reaction was "yes please, I like cactus fruit," and with this I had no idea what to expect. (The spices nutmeg and mace are prepared from the same fruit as that jam, and taste significantly different from each other.)
Discussing the nutmeg jam with![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
adrian_turtle this morning, I mentioned I was going to post about it, which led to talking, and thus thinking, about what counted as a new food for me: it tends more toward ingredients than preparations, but there's some fuzziness here, given that the nutmeg jam feels like a new kind of thing.
Along similar lines: some days after my birthday,cattitude splurged on Nantucket bay scallops at the farmers market, because he'd been disappointed by the bay scallop appetizer at Legal Seafood. Based on both flavor and the discussion with the fishmonger, those scallops are a different species than the bay scallops we got in New York, which were from the Great South Bay next to Long Island. (And that in turn suggests that the flavorless (though cheap) bay scallops imported frozen from China may not be closely related to either.) So I'm noting those, though at this point I may be getting into varietals, like my apple and cherry posts, rather than majorly different ingredients.
The nutmeg jam was a gift from Cyd and Keith, who brought it back from Grenada last month. The label said "Moine Delice Nutmeg Jam" and lists the ingredients as "Sugar, juice and pulp of nutmeg pericarp, pectin, citric acid." The company that makes it is de la Grenada industries Ltd, St. Paul's, Grenada, W.I. (I am noting this despite doubting that it will help me, or anyone, find more.)
Discussing the nutmeg jam with
adrian_turtle this morning, I mentioned I was going to post about it, which led to talking, and thus thinking, about what counted as a new food for me: it tends more toward ingredients than preparations, but there's some fuzziness here, given that the nutmeg jam feels like a new kind of thing. Along similar lines: some days after my birthday,
cattitude splurged on Nantucket bay scallops at the farmers market, because he'd been disappointed by the bay scallop appetizer at Legal Seafood. Based on both flavor and the discussion with the fishmonger, those scallops are a different species than the bay scallops we got in New York, which were from the Great South Bay next to Long Island. (And that in turn suggests that the flavorless (though cheap) bay scallops imported frozen from China may not be closely related to either.) So I'm noting those, though at this point I may be getting into varietals, like my apple and cherry posts, rather than majorly different ingredients. The nutmeg jam was a gift from Cyd and Keith, who brought it back from Grenada last month. The label said "Moine Delice Nutmeg Jam" and lists the ingredients as "Sugar, juice and pulp of nutmeg pericarp, pectin, citric acid." The company that makes it is de la Grenada industries Ltd, St. Paul's, Grenada, W.I. (I am noting this despite doubting that it will help me, or anyone, find more.)
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