Fresh Nutmeg

This evening I cooked a batch of stir fried cabbage. Good bit of sweet onion plus carrot for color and contrast. Fresh ground black pepper, celery seed, aleppo and surprise fresh grated nutmeg.
I did not say a word about the seasoning. The question was, "Why did you put lemon in the cabbage?". As with so much here I am learning...is the nutmeg giving a 'lemon'
flavor? Perhaps the combo of celery seed and nutmeg is the cause?

You are correct. The celery provides the higher notes that nutmeg does not have (though freshly grated has a little). The nutmeg provides the warmer tones that lemon --yes, lemon-- has, tones that are often not noticed because of the abundance of high, tart notes. THe Aleppo adds sour and fruity notes. Good call.

i really adore fresh ground nutmeg. it adds wonderful flavor to mashed spuds.