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Nutmeg spice nutrition facts

Wonderful, rich in fragrance nutmeg is one of the highly prized spices known since antiquity for its aromatic, aphrodisiac, and curative properties.

Nutmegs are evergreen trees, native to the rain forest Indonesian Moluccas Island, also known as the Spice Islands.  Botanically, the plant belongs to Myristicaceae family and known as Myristica fragrans.

Several species grown all over the world other than Myristica species, such as M. argentea, M. malabarica (Indian), and M. fatua, are rather similar to M. fragrans in appearance, however have less intense flavor and aroma.

Raw nutmeg fruit. Note for central seed and "lacy" mace. (Photo by-giselleai)	Note orange color mace enveloping the dried whole nutmegs.	Nutmeg spice- grated section.

This spice tree grows to about 50-60 feet in height, is the source of nutmeg and mace, two valuable spices. The fruit, in fact, is a drupe, which when fully ripen splits up to reveal single centrally placed oval shaped hard seed known as "nutmeg".  The seed is closely enveloped by crimson-red colored lacy or thread like arils known as "mace".

Processing

Nutmeg tree yields up to three times a year.  Once harvested from the tree, the outer coat or husk is removed. The aril, also known as "mace",  is gently peeled off from the outer surface of the kernel, flattened into strips, dried, and sold either as whole strips or finely ground. The whole kernels are then sun-dried for several days to weeks, or sometimes, more rapidly over a hot drier machine till the whole nutmeg rattle inside the shell. 

The shell is then broken and inside shriveled nut is taken out. Finally nuts are dipped in lime water in order to prevent insect infestation and seed germination.

Health benefits of nutmeg and mace

• Nutmeg spice as well as mace contains many plant derived chemical compounds that are known to have anti-oxidant, disease preventing and health promoting properties.

• The spicy nut contains fixed oil trimyristin and many essential volatile oils such as which gives sweet aromatic flavor to nutmeg like myristicin, elemicin, eugenol and safrole. The other volatile oils are pinene, camphene, dipentene, cineole, linalool, sabinene, safrole, terpeniol.

• The active principles in nutmeg have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive and carminative functions.

• This prized spice is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc and magnesium. Potassium in an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes.

• It is also rich in many vital B-complex vitamins including vitamin C, folic acid, riboflavin, niacin, vitamin A and many flavonoid anti-oxidants like beta carotene and cryptoxanthins that are essential for optimum health.

Selection and storage

In the stores, one can get whole nutmeg as well as grounded powder. Whenever possible buy whole nuts instead of powder form since often times it may adulterated with other inferior quality nutmeg verities.  Choose well sealed pack from the authentic brands from the reputable selling company which includes date of package and expiry.

Once at home, store the whole nuts as well as grounded form in an airtight container and place cool, dark and dry place, where it can stay for several months.

Medicinal use

• Since ancient times this spicy nut and its oil were being used in many Chinese and Indian traditional medicines for illnesses related to the nervous and digestive systems. The compounds in this spice such as myristicin and elemicin have stimulant properties on brain.

• Nutmeg oil contains eugenol and has been used in dentistry for toothache relief and to offbeat bad breath.

• The oil is also used as a local massage to reduce muscular pain and rheumatic pain of joints.

• Freshly prepared decoction with honey mix has been used to relief of nausea, gastritis, indigestion ailments.
  

Culinary uses

Both nutmeg as well as mace is used in cooking recipes. Mace has delicate flavor and gives saffron-like orange-red color to the food items. Whole nuts preferred over grounded form since it is rich in essential oils which gives flavor and freshness to recipes.  Whole seeds can be grated or milled then added to the recipes at the last moment of cooking.

• Nutmeg and mace are being used in sauces, soups, and in confectionary.
• Aromatic mace is especially used as a colorant and flavoring agent in sweets, pie, cakes, donuts, etc.
• The spice is also being used as one of the common ingredient in curry powder to marinate meat and vegetable dishes in many Asian regions.

Safety profile

• Consumption of nutmeg in large doses causes lack of concentration, sweating, palpitations, body pain and in severe cases hallucination and delirium.

• In very small doses it can be used safely in pregnancy and lactation.

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