Description
Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus Myristica. Fragrant nutmeg or true nutmeg (M. fragrans) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering.
Uses
Nutmeg has diverse culinary applications:
- Baking: Essential in cakes, cookies, and holiday treats
- Beverages: Traditional in eggnog and warm drinks
- Savory dishes: Used in sauces, meat dishes, and vegetables
- Desserts: Flavoring for puddings and confections
- Spice blends: Component in various spice mixtures
- Essential oil: Commercial source of nutmeg essential oil
- Traditional medicine: Historical use in folk remedies
Origin
Maluku’s Banda Islands are the main producer of nutmeg and mace, and the true nutmeg tree is native to these islands. The spice has been traded for centuries and was historically one of the most valuable spices in the world.
Characteristics
The spice has a distinctive pungent fragrance and a warm, slightly sweet taste. It is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and beverages such as eggnog.
Processing
The seeds are dried gradually in the sun over a period of 15 to 30 weeks. During this time, the nutmeg shrinks away from its seed coat until the kernels rattle in their shells when shaken.
Safety Considerations
Nutmeg and mace have been traditionally employed for their psychoactive effects, though clinical evidence is lacking. High doses can cause serious toxic effects including acute psychosis, with risks heightened during pregnancy and with psychiatric conditions.
Related Products
The nutmeg tree also produces mace (from the seed covering) and is a commercial source of nutmeg butter. Conifers of the genus Torreya, known as nutmeg yews, have similar-appearing seeds but are not related to true nutmeg.