Nutmeg is known by many names, such Myristica fragrans, mace, magic, muscdier, muskatbaum, myristica, noz moscada, nuez moscada, and nux moschata. Nutmeg.

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Nutmeg and Its Origin.

Semen Myristicae Extract INCI Name Myristica Fragrans Extract CAS 84082-68-8 EINECS ELINCS No 282-013-3 Nutmeg extract Myristica fragrans Houtt Extract photo picture image The ripe seed of Myristica fragrant Houtt., a tropical, dioecious evergreen tree of the family Myristicaceae. Native to the Banda Islands, a tiny archipelago in Eastern Indonesia (Moluccas). Main producing countries today are Indonesia (East Indian Nutmeg), Malaysia and Grenada (West Indian Nutmeg); the latter is regarded as inferior.

 Naturally, nutmeg is limited to the Banda Islands, a tiny archipelago in Eastern Indonesia (Moluccas). Main producing countries today are Indonesia (East Indian Nutmeg) and Grenada (West Indian Nutmeg); while Indonesian nutmegs are mainly exported to Europe and Asia, Grenada nutmeg mostly finds its way into the USA.

 Nutmegs are graded according to their size. Larger nutmegs with a mass around 8g are considered superior and are traded at higher price. Especially in Grenada, it is common to specify the size of nutmegs as the number of dried nutmegs per British pound; accordingly, the best qualities are referred to as "55' nuts" (8.2g) to "65' nuts" (7.0g). The smallest grades traded in native state are "160' nuts" at only 2.8g. Even smaller nutmegs and nutmeg fragments are included into the "BWP grade" which is the lowest quality.

 Two more nutmeg species are found as adulterants of true nutmeg or mace: M. argentea (Macassar Nutmeg, Papua Nutmeg) from New Guinea and M. malabarica (Bombay Nutmeg, Wild Nutmeg) from South India. While the latter lacks fragrance, the former is described as pungent and wintergreen-like. Both adulterants can be identified by their seeds' shape: Whereas true Banda nutmegs are shaped globularly to egg-like, with their largest dimension at most 50% longer than the smallest, the two other species feature strongly prolate seeds more reminiscent to acorns (oak seeds) than eggs.

 Both adulterants can be identified by their seeds' shape: Whereas true Banda nutmegs are shaped globularily to egg-like, with their largest dimension at most 50% longer than the smallest, the two other species feature strongly prolate seeds more reminiscent to acorns (oak seeds) than eggs.

 Because of its very limited geographical distribution, nutmeg became known in Europe comparatively late (11th century) by Arab traders. It was first used chiefly for flavoring beer. The spice was thought to originate from India.

 Although nutmeg was available in Europe since the 13th century, significant trade started not before the 16th century, when Portuguese ships sailed to India and further, to the famed spice islands (moluccas). During the 17th century, the Dutch succeeded in monopolizing the nutmeg trade, as they did with cloves. Keeping the monopoly was easy as the Banda islands were so tiny and isolated. In the 18th century, the French succeeded in smuggling nutmeg trees from the Bandas and thereby broke the Dutch monopoly.

 Today, nutmeg's popularity has shrunken and the spice is less used, still most in Arab countries, Iran and Northern India, where nutmeg appears in delicately-flavored meat dishes.

 In Western cuisine, nutmeg is more popular for cakes, crackers and stewed fruits. Nutmeg is sometimes used to flavor cheese. The combination of spinach with nutmeg is somewhat a classic, especially for Italian stuffed noodles. The greatest lovers of nutmeg in today's Europe, though, are the Dutch. They use it for cabbage, potato and other vegetables, but also for meat, soups, stews and sauces.

 The nutmeg trees may reach a height of about 20 metres. They yield fruit 8 years after sowing, reach their prime in 25 years, and bear fruit for 60 years or longer. Nutmeg is not a nut, but the kernel of an apricot-like fruit. The nutmeg fruit is a pendulous drupe, similar in appearance to an apricot. When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit is eaten locally.

 The pulp of the nutmeg fruit is tough, almost woody, and very sour. In Indonesia, it is used to make a delicious jam with pleasant nutmeg aroma (selei buah pala).

 Nutmeg is strongly aromatic in taste. However, nutmeg quickly loses its fragrace when ground; therefore, the necessary amount should be grated from a whole nut immediately before usage.

 In China, netmeg is mainly cultivated in Guangdong, Guangxi and Yunnan provinces. Picked and reaped when the fruit becomes ripe in winter and spring, the shell and skin are removed from the seed, dried and used after the oil is simmered away.

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citations1.Nutmeg is known by many names, such Myristica fragrans, mace, magic, muscdier, muskatbaum, myristica, noz moscada, nuez moscada, and nux moschata. Nutmeg.

last edit date:3rd,July.2009.