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Nutmeg has been cherished for centuries for its deep, warm flavor and its wide-ranging culinary and medicinal uses. Known for its slightly sweet and spicy taste, nutmeg is a popular spice in both savory and sweet dishes, adding a unique touch to everything from curries to baked goods.
Nutmeg is the seed, or the ground spice derived from that 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. It is also a commercial source of nutmeg essential oil and nutmeg butter. Indonesia is the main producer of nutmeg and mace, and the true nutmeg tree is native to its islands.
There are two main forms of spice produced by the nutmeg plant:
Common Nutmeg
Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (Myristica fragrans) into powder. 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 such beverages as eggnog.
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 hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden club and the nutmegs are picked out. Dried nutmegs are greenish brown ovoids with furrowed surfaces. The nutmegs are roughly oval shaped.
Mace
Mace is the spice made from the reddish seed covering (aril) of the nutmeg seed. Its flavour is similar to that of nutmeg but more delicate; it is used to flavour baked goods, meat, fish, and vegetables, and in preserving and pickling.
In the processing of mace, the crimson-colored aril is removed from the nutmeg seed that it envelops and is flattened out and dried for 10 to 14 days. Its color changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces—smooth, horn-like, and brittle.
Chemical Composition of Nutmeg:
Steam distillation of ground nutmeg produces an essential oil that contains many terpenes and phenylpropanoids, including myristicin, safrole, geraniol, L-terpineol, D-borneol, limonene, and D-pinene. The oil is colorless or light yellow, and it smells and tastes like nutmeg. It's used as a natural flavoring and also in products such as toothpaste.
Myristicin (C11H12O3) is a toxin in its pure form (it is actually a hallucinogen!), and consuming too much nutmeg can lead to myristicin poisoning.
IN short- Nutmeg essential oils from different geographical origins differ widely in their composition and commonly contain phytochemicals such as limonene, sabinene, α-pinene, β-pinene, myristicin, sabinene, and safrol.
Culinary Uses of Nutmeg:
Nutmeg and Mace are usually used as spices included on various dishes. Nutmeg and mace have similar sensory qualities, with 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 used for flavouring many dishes. Whole nutmeg can also be ground at home using a grater specifically designed for nutmeg or a multi-purpose grating tool.
Nutmeg is used across the world and in various cuisines in different applications. Some examples include spicy soups, stews, minced and processed meat and also in vegetables, found across Indian, Indonesian and European cuisines.
Aside from savoury, it is also used in sweet dishes and drinks, found in Dutch and Indian cuisines, for example.
Effects of Nutmeg Consumption?
Even though human research of nutmeg’s health benefit effects on the body is limited, animal studies has indicated nutmeg consumption can boost antioxidant status, protect against cellular damage, and improve blood sugar and blood lipid levels.
Nutmeg is a warm aromatic spice that is valuable for its culinary use and medicinal attributes, but it is also recommended to keep the nutmeg dosage low. Why is that, you ask? Let’s break down the chemistry of nutmeg to help us understand why!
Ingested in small amounts as a spice, nutmeg produces no noticeable physiological or neurological response, HOWEVER, in large doses, both raw nutmeg freshly ground from kernels and nutmeg oil have psychoactive effects. Such effects appear to derive from anticholinergic-like hallucinogenic mechanisms attributed to myristicin and elemicin.
Myristicin—a monoamine oxidase inhibitor and psychoactive substance—can cause convulsions, palpitations, nausea, eventual dehydration, and generalized body pain when consumed in large amounts. Nutmeg may interact with anxiolytic drugs, produce allergic reactions, cause contact dermatitis, and evoke acute episodes of psychosis.
Varying considerably from person to person, nutmeg intoxication may occur with side effects, such as delirium, anxiety, confusion, headaches, nausea, dizziness, dry mouth, eye irritation, and amnesia. Intoxication takes several hours to reach maximum effect, and may last for several days. Incidents of fatal poisoning from nutmeg and myristicin individually are uncommon.
Nutmeg poisonings occur by accidental consumption in children and by intentional recreational use. This is why it is recommended to avoid nutmeg during pregnancies and near pets!
Conclusion
Nutmeg’s unique blend of flavor and medicinal qualities makes it a valuable spice across different cultures. Its timeless appeal in kitchens around the world highlights the enduring importance of natural ingredients in our fast moving world. This spice will help you create complex, sophisticated flavors which will make your mouth water. Aside from overconsumption, nutmeg offers a wide range of applications which enhances the culinary experience pinch by pinch!
References:Wikipedia, (n.d) “Nutmeg”
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