Nutmeg

The kernel of the nutmeg tree contains myristicin, a highly volatile aromatic (and psychoactive in very high doses) molecule. In pre-ground powder, it loses 90% of its olfactory interest. Chemistry dictates its use: always grated "à la minute" using a microplane to fracture its cells cold. Its compounds pair perfectly with the glutamic acid of cheese and the starch of potatoes, making it the timeless aromatic finish for Béchamel sauces, gratins dauphinois, or mousseline purees.