Myristica fragrans (Nutmeg)

Nutmeg is several species of trees in genus Myristica. The most important commercial
species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the
Moluccas of Indonesia, or Spice Islands. The nutmeg tree is important for two spices derived
from the fruit, nutmeg and mace.[1]

Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in)
long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz)
dried, while mace is the dried "lacy" reddish covering or aril of the seed. This is the only
tropical fruit that is the source of two different spices.

Several other commercial products are also produced from the trees, including essential oils,
extracted oleoresins, and nutmeg butter (see below).

The outer surface of the nutmeg bruises easily.

The pericarp (fruit/pod) is used in Grenada to make a jam called "Morne Delice". In
Indonesia, the fruit is also made into jam, called selei buah pala, or is finely sliced, cooked
with sugar, and crystallised to make a fragrant candy called manisan pala ("nutmeg sweets").

The Common or Fragrant Nutmeg, Myristica fragrans, native to the Banda Islands of
Indonesia, is also grown in Penang Island in Malaysia and the Caribbean, especially in
Grenada. It also grows in Kerala, a state in the south part of India. Other species of nutmeg
include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica
from India, called Jaiphal in Hindi; both are used as adulterants of M. fragrans products.
Culinary uses
Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a
more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-
like hue it imparts. Nutmeg is a tasty addition to cheese sauces and is best grated fresh (see
nutmeg grater). Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

In Penang cuisine, nutmeg is made into pickles and these pickles are even shredded as
toppings on the uniquely Penang Ais Kacang. Nutmeg is also blended (creating a fresh,
green, tangy taste and white colour juice) or boiled (resulting in a much sweeter and brown
juice) to make Iced Nutmeg juice or as it is called in Penang Hokkien, "Lau Hau Peng".

In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in
Mughlai cuisine). It is known as Jaiphal in most parts of India and as Jatipatri and Jathi
seed in Kerala. It may also be used in small quantities in garam masala. Ground nutmeg is
also smoked in India.[citation needed]

In Middle Eastern cuisine, nutmeg grounds are often used as a spice for savoury dishes. In
Arabic, nutmeg is called Jawzt at-Tiyb.

In Greece and Cyprus nutmeg is called (moschokarydo) (Greek: "musky nut")

and is used in cooking and savoury dishes.

In European cuisine, nutmeg and mace are used especially in potato dishes and in processed
meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine nutmeg
is quite popular, it is added to vegetables like Brussels sprouts, cauliflower, and string beans.

Japanese varieties of curry powder include nutmeg as an ingredient.

In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and
Barbados rum punch. Typically it is just a sprinkle on the top of the drink.

Essential oils

Nutmeg seeds

The essential oil is obtained by the steam distillation of ground nutmeg and is used heavily in
the perfumery and pharmaceutical industries. The oil is colourless or light yellow, and smells
and tastes of nutmeg. It contains numerous components of interest to the oleochemical
industry, and is used as a natural food flavouring in baked goods, syrups, beverages, and
sweets. It replaces ground nutmeg as it leaves no particles in the food. The essential oil is also
used in the cosmetic and pharmaceutical industries, for instance, in toothpaste, and as a major
ingredient in some cough syrups. In traditional medicine nutmeg and nutmeg oil were used
for illnesses related to the nervous and digestive systems.

Nutmeg butter

Nutmeg butter is obtained from the nut by expression. It is semi-solid, reddish brown in
colour, and tastes and smells of nutmeg. Approximately 75% (by weight) of nutmeg butter is
trimyristin, which can be turned into myristic acid, a 14-carbon fatty acid which can be used
as a replacement for cocoa butter, can be mixed with other fats like cottonseed oil or palm oil,
and has applications as an industrial lubricant.