Nutmeg, also known Rou Dou Kou in mandarin, is one of well-known spices and herbal medicine, which is produced mainly in tropical countries. Culinarily a little bit of it wows when added to flavor the fricassee or braised pork and sweet food like pound cake, rice pudding, Italian crackers, soufflé, and more. Medicinally it is commonly used to cure epigastric abdominal pain, vomiting, Diarrhea, rheumatic pain, etc. Or sometimes it is also used as topical antiparasitic agent. However, in Asian countries, especially in China, it matters far more in medicine than it does in cooking since it is such a common Chinese herb. 

USES OF NUTMEG IN COOKING  
Eating nutmeg as spice is a traditional cooking custom in many countries. Because of its heavy aroma and spectacular taste, usually a pinch of nutmeg powder is more than enough during cooking. After the maritime exploration in the Age of Discovery, many related recipes have been invented. This is simply because this spice can enhance the taste of vegetables, such as spinach, broccoli, carrots, squash, cabbage, potatoes and others. In the meantime it is also one of the indispensable spices that can add flavors in wine, coffee, baked pastry, spaghetti sauce, cheese, cakes, biscuits, fish, beef, mutton, and so on. In addition, it is often mixed with other edible flavors too for the processed meats like sausage and hot dogs.

Nutmeg

1) Marinated pig trotter
Ingredients: pig trotter 450g, peanuts 38g, soy sauce 1 tablespoon, rock sugar 19g, and a little bit of parsley, MSG, cloves, pepper, nutmeg and cinnamon.
Directions: cut the trotter into blocks, boil them with hot water for a while and take out, put all ingredients except parsley into a pan, cook them for an hour and a half with high heat, dish up the well-cooked trotters with a large bowl, and decorate it with parsley.

2) South African-style roasted beef
Ingredients: sirloin 300g, large red onion 1, red wine 100ml, and defined amount of salt, ginger, soy sauce, nutmeg, garlic, butter, pepper, and lemon juice.
Directions: blend well beef with Berbere, oil, and Harissa, marinate them for 2 hours, cut onion into rings, chop garlic and ginger, heat the oil in a saucepan, fry onion, ginger and garlic, add in beef and marinade, fry until the color of beef changes, pour in red wine, dry it with medium fire, add in soy sauce, salt, and a small amount of water, cover and simmer for 45 minutes, let the juice reduce and become thick, and finally flavor with nutmeg and pepper.

NUTMEG RECIPES ON HERBAL REMEDIES 
The Chinese Materia Medica claims that it is acrid and bitter in flavor and warm in nature. It goes to meridians of spleen, stomach, and large intestine. Important functions are warming the middle warmer, astringing intestine to stop diarrhea, and promoting the circulation of qi to remove food retention. Basic nutmeg uses and indications include deficient type diarrhea, cold type dysentery, abdominal pain and bloating, reduced appetite and vomiting, and indigestion. Recommended nutmeg dosage is from 1.5 to 6 grams in decoction. In addition, it can be used in the forms of nutmeg tea, juice, pills and powder too.

1) Rou Dou Kou Wan from Xuan Ming Lun Fang (An Elucidation of Formulas). It is combined with Bing Lang (betel nut), Qing Fen (Calomel), and Hei Qian Niu (Black Morning Glory Seed) to make pills for the treatment of abdominal distension due to the accumulation of water-dampness.

2) Rou Dou Kou San from Yang Shi Jia Cang Fang (Yang Family Depository of Formulas). It is coupled with Ru Xiang (Frankincense) to treat diarrhea, rumbling sound from intestines, and no desire to eat.