Nutmeg
(Myristica fragrans)
Description
Nutmeg is in fact the dried seed kernel of the nutmeg fruit, which is surrounded by a hard bark layer. The nutmeg fruit looks like an apricot. After drying in the sun, the outer shell is cracked and the nut released. The nut is brown and approximately 1.5 cm large and very hard – hence the fact that it is always used in grated form. Nutmeg has a pleasant, sweet taste and gives a warm feeling. The seed covering of the nutmeg is known as mace.
Origin
Nutmeg originally comes from the Moluccas (Indonesia).
When Columbus sailed from Spain to try to find a western route to the East, one of the things he was hoping to find was nutmeg. Nutmeg was highly popular from the 15th to the 19th century.
Did you know?
Nutmeg is cheaper than mace. In India, nutmeg was used for incontinence and very small does were said to be beneficial for treating flatulence and bloatedness, and to prevent nausea and aid digestion. Small or damaged nuts are used to extract oil, which is used in the cosmetics industry; besides culinary and medicinal uses, nutmeg is also used to make perfume, soap and shampoos.
Quality
Whole nuts can be kept for 3 to 4 years when kept in an airtight glass jar. Ground nutmeg should be kept in a cool, dark place, and can be kept for up to 3 years.
Uses
Possible uses include adding nutmeg to soups or to vegetables such as cauliflower, chicory, green beans and asparagus. Nutmeg also goes well with sweet dishes such as puddings.