Fam: Myristicaceae
Nutmeg is not a nut and does not pose a risk to people with nut allegies. Allergy to nutmeg does occur, but seems to be rather rare.
The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation.
Sweet, aromatic and nutty
Flavour: Nutty, warm and slightly sweet
Preparation and Storage
Whole nuts are preferable to ground nutmeg, as flavour deteriorates quickly. Whole nuts will keep indefinitely and can be grated as required with a nutmeg grater. Nutmeg is poisonous and should be used in moderation, a pinch or two is safe. Store both ground and whole nutmeg away from sunlight in airtight containers.
Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflés and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes. It is often included as part of the Moroccan spice blend ras el hanout. It is indispensable to eggnog and numerous mulled wines and punches.
One whole nutmeg grated equals 2 to 3 teaspoons of ground nutmeg.
Attributed Medicinal
Properties
Used in small dosages nutmeg can reduce flatulence, aid digestion,
improve the appetite and treat diarrhea, vomiting and nausea. Nutmeg’s
flavour and fragrance come from oil of myristica, containing myristicin,
a poisonous narcotic. Myristicin can cause hallucinations, vomiting,
epileptic symptoms and large dosages can cause death. These effects will
not be induced, however, even with generous culinary usage.
Plant
Description and Cultivation
A large tropical evergreen growing on average to 12 m (40 ft) and
reaching as high as 20 m (66 ft). The bark is a dark grey-green which
produces a yellow juice which oxidizes to red. It is thickly branched
with dense foliage with tough, dark green, oval leaves about 10 cm (4
in) long. The trees are dioecious, meaning it has separate male and
female plants, both being required for fertilization. It has small,
light yellow bell-shaped flowers. The pale yellow fruit is a drupe,
grooved like an apricot, splitting along the groove when ripe to expel
the seed.
It prefers the rich volcanic soils and hot, humid conditions of the
tropics. Nutmegs are propagated by seeds in nursery beds and after about
six months they are transplanted to the plantation. It takes five years
for the trees to flower, so that the sex can be determined and the males
can be thinned out, leaving the optimum situation of one male for every
ten females. Full bearing occurs after 15 years and the trees continue
to bear fruit for about fifty years. A single mature tree produces up to
2,000 nutmegs per year. The fruit is often collected with a long pole
with a basket attached (resembling a lacrosse stick), to pick the fruit
from this trees. In Indonesia this is called a gai gai. When the fruit
is harvested the seed is removed, then the mace from the seed. The mace
is flattened between boards and the seeds dried until they rattle, when
they are shelled.
