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| Nutmeg |
Myristica fragrans |
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The evergreen tree bears nutmegs (Myristica fragrans), native to the Moluccas.
Nowadays nutmeg is grown in Indonesia and on the island of Grenada.
The tree starts to bear seeds after 7 years, however it can bear fruits up to
90 years.
Nutmeg tree is exceptional among seasoning plants in simultaneously bringing forth as many as two seasonings – nutmeg and the so-called "mace", e.g. macis.
The tree that bears nutmeg and its maces is very beautiful. It has dark-green leaves and greenish, smooth bark. It is a dioecious plant with separate, staminate and pistillate flowers. The tree bears fruits in the shape of a one-seed vessel. Mature seed vessel bursts open. Seed is covered with aril, which is picked and dried, and sold as "mace" (macis). Seed is covered with seed shell, which is also removed. Its kernel of furrowy surface and marbled centre serves as a seasoning - and this is nutmeg.
Nutmeg and mace contain 6–8 % of ethereal oil.
It is used in ground or grated form.
Nutmeg has a distinct, spicy fragrance and a bittersweet taste.
In ground or grated form it is added to pâté, tripe, forcemeat, soups, sauces and vegetable dishes. Moreover, nutmeg is used in producing sweet vodkas and liqueurs.
Nutmeg is often added to gingerbread, cake, fruit desserts and punches. It is also added to goulashes and bigos as well as to most egg-cheese dishes. "Mace" enhances the taste of bechamel sauce and onion sauce, soups, dishes including crustaceans and molluscs, cheese souffles and cream cheese desserts. Nutmeg is used in medicine. It is more popular in Eastern than Western medicine. It is used in relieving bronchitis, rheumatism, and stomach distensions.
It should be used with caution in order for its strong aroma not to dominate the basic taste of the dish.
In larger quantities it can cause sleepiness, hallucinations or euphoria, so it should not be excessively used.
It is used in ground and grated form.
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