Nutmeg – Ingl., Muskatnussbaum – Ted., Muscadier – Fr, Nuez moscada, Myristica – Sp., Мускатный орех - Russ.
Nutmeg belongs to the Myristicaceae family, an evergreen tree native to the Moluccas in Indonesia. Its fruit is yellowish, similar to apricot at first glance; when ripe it splits opens in two valves, showing the deep red mace, which is the fleshy coating that covers the dark shell. There is a sort of almond inside, which is the proper spice.
In this video, recently made, we show you the production cycle of nutmeg.
NNutmeg whole uncalibrated (ABCD) and calibrated (100 - 110 and 80 to 85), ground nutmeg and granulated. Origin Indonesia and Grenada Island.
Essential oil (in some cases up to 10% and more), fats, proteins and starch, cellulose, ash. The essential oil contains: hydrocarbons, phenols, alcohols (linalool, borneol, geraniol), safrole, and misticina climicina.
Nutmeg has a very strong and pungent flavor and a warm taste. It is used to flavor meats and cold cuts, either mature or fresh; for the preparation of fresh pasta with meat, cheese or spinach stuffing; for cakes and creams; to flavor liqueurs and various alcoholic drinks. In a typical recipe, gingerbread, nutmeg is mixed with other spices.
Its digestive and tonic properties stimulate appetite, reduce nausea and vomiting and calm diarrhea.
The external use of nutmeg essential oil or butter is useful against rheumatic and neuralgic pains.
The presence of myristicin and elemicina can induce effects similar to those of amphetamines, so it
is recommemded not use nutmeg from more than 5 to 10 grams per day.
Nutmeg should be stored in cool, dry area, protected from light.