Nutmeg Whole

Botanical Name:  Myristica fragrans

Common Name:

• English: Nutmeg 
• Ayurvedic: Jaatiphala, Jaatishasya, Maalatiphala
• Also, known as: Chan Thet, Neut, Muskaatneut, Foelie, Rou Dou Kou, Yu Guo Hua, Noix De Muscade, Fleur De Muscade, Jaatipatri, Jaatipatra, Jaatipatraka, Jaatikosha, Muskatnu, Muskatblüte, Buah Pala, Sekar Pala, Meesu, Mirisutika, Noce Moscata, Mace, Buah Pala, Sekar Pala, Nuez Moscada, Macis, Jauzbuwaa, Dok Chan Thet, Jaathikkai, Saadikai, Jajikaya, Atipalam, Jatikkai, Jatippu, Moscada, Nuez moscada, Sadikka, Jatiphala, Jaiphala, Jayphal, Jayfal, Jathi, Jathikka, Jathikkayu, Jathikosham, Muskat, Muscata, Jakayi, Jatiphala, Moschokarido, Noix de muscade, Muscade, Nootmuskaat, Muskaatnoot, Dou kou shu, Dauh kau syuh, Yuhk dauh kau, Jouza al-Teeb, Josat al-Tib, Jowz buwwa, Jatisasya, Kanivish,  Jadikai, Jaykai, Jaidikai, Jafal,  Jatika, Sathikkai, Jathikkai, Jatikkai, Jadhikai, Jadhikkai, Jajikaya, Jauzbuwa,

Habitat: Banda Islands - Indonesia

Origin:  India

Harvested: Cultivated 

Parts Used: Fruit                                                                 

General Information:

Myristica fragrans, is a small evergreen, dioecious or occasionally monoecious aromatic tree growing not more than 40 feet in height. The name nutmeg is misleading as the seed is not a nut. The bark is smooth, greyish-brown, green on the younger branches, contains watery pink or red sap.  The alternate leaves are oblong-ovate, acute, entire, smooth, and dark-green with shiny upper leaf surfaces. The pointed dark green leaves are arranged alternately along the branches and are borne on leaf stems about 1-2 cm long. The flowers are small, pale yellow, waxy, fleshy and bell-shaped, very small and unisexual. Occasionally male and female flowers are found on the same tree, female flowers are 1-3 in groups and up to 1 cm long; males flower are 1-10 in groups and 5 to 7 mm long. The tree does not flower until around 9 years old, when it fruits; it can continue to do so for a further 65-70 years. The fruits are fleshy, drooping, smooth, yellow, 5-8 cm long, resemble a pear grooved by a longitudinal furrow and contain a single erect seed. When ripe, the succulent yellow fruit coat splits into half revealing a purplish-brown, shiny seed, known as “nutmeg” are broadly ovoid, firm, fleshy and surrounded by a red aril, known as “mace”, which on drying, separates from the seed as an orange-yellow papery material. The mace when dried is often sprinkled with salt water to preserve it. The ripe, dried and shelled seeds, nutmeg is about 25 mm long and 16 mm in diameter, greyish in color, with a wrinkled surface and have a spicy flavor and aroma. The seeds (nutmegs) need 3 to 6 weeks to dry before they are ready for use.

Nutmegs are graded according to their size. Larger nutmegs with a mass around 8-8.2 g are considered superior and are traded at higher price. Nutmeg has an exceptionally wide range of culinary uses as a spice as well as nutmeg tree and its fruit are a powerful medicinal herb. It is used in ground or grated form in number of dishes. 

 How to use:   

As a spice.

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.