Nutmeg

Nutmeg comes from an evergreen tree (nutmegs Myristica) native to Southeast Asia and is interesting because not only does this tree produce nutmeg, but it also produces mace. The tree itself can grow to 65 feet tall and will not produce any fruit for 7 years. Thereafter it will produce more and more each years - sometimes up until it is 90 years old!

Inside the fruit produced by the tree is a seed - a 20 to 30 mm long, brown nut that has a webby cover called an arillus of which mace is produced. The nutmeg is made by separating the nut from the outer coverings and arillus and drying it in the sun. Nutmeg can be grated into powder from the nut, or it can be pressed to expel the essential oils which have powerful medicinal properties.

Nutmeg has been used since ancient times and is even mentioned in the 1st century writings of the Roman philosopher Pliny. It was a treasured spice in Medieval times by the elite. Originally traded by Arabs in the middle ages, trade was taken over by the Dutch in the 17th century because it could be more easily transported by ship. After a war with the Dutch by the English took over their trade routs. The English are credited with cultivating nutmeg in other countries such as Grenada and Zanzibar.

Today, nutmeg is prized for it’s medicinal as well as culinary uses. In the kitchen, it is a perfect complement to many dishes including sweet potatoes, custards, soups, sauces and even meats. It will add a little zip to vegetable dishes and can complement desserts to a T and is a traditional spice for eggnog as well as mulled cider. If you run out of nutmeg, substitute mace which has a lighter more delicate flavor.

For centuries, it has also been used for healing and medicinal purposes. It is known to be a potent brain booster, increasing circulation and allowing you to concentrate better as well as be more efficient. It can also help clear up congestion due to colds and, in fact, is used in many cough syrups.

Nutmeg is also a great detoxifier helping to remove toxins from the liver as well as relieving kidney stones and infections. Nutmeg oil can also be applied topically and “rubbed in” to areas where there is muscle or joint stiffness. In addition, nutmeg may be of value in stimulating the cardio-vascular system, getting rid of bad breath, flatulence and nausea and even help with inflammation.

While nutmeg is safe at normal doses, if you abuse it (take in more than 30 grams which is about 6 tablespoons a day) it can have severe and serious side effects so it’s better to stick to just spicing up your foods with a little shake!

This page was written by Lee Dobbins and edited by W.J. Rayment.