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 Nutmeg is
the common name for a dark-leaved evergreen tree, Myristica fragans, that is
cultivated for two spices derived from its fruit, «nutmeg» and «mace». Nutmeg
is produced from the dried, ripe, inner seed and mace from the seed coat
(arillus) that separates the seed from its outer husk. The term nutmeg also
refers to just the seed of this tree or to the ground or grated spice developed
from this seed. In addition, nutmeg is the name applied to members of the genus
Myristica in general, while the family to which the genus belongs,
Myristicaceae, is known as the nutmeg family.
It is known
to have been used as a prized and costly spice in medieval cuisine. For
centuries, the monarchies have fought to gain possession over the territories
where it was grown and the right to trade in it exclusively. Nutmeg was traded
by Arabs during the Middle Ages in the profitable Indian Ocean trade. In the
late 15-th century, Portugal started trading in the Indian Ocean, including
nutmeg, under the Treaty of Tordesillas with Spain. But full control of this
trade was not possible and they remained largely participants; therefore the
Portuguese failed to gain a foothold in the islands themselves.
The trade
in nutmeg later became dominated by the Dutch in the 17-th century. The British
and Dutch engaged in prolonged struggles and intrigue to gain control of Run Island,
then the only source of nutmegs. At the end of the Second Anglo-Dutch War the
Dutch gained control of Run in exchange for the British controlling New
Amsterdam (New York) in North America.
The Dutch
managed to establish control over the Banda Islands after an extended military
campaign. As a result of the Dutch interregnum during the Napoleonic Wars, the
English took temporary control of the Banda Islands from the Dutch and
transplanted nutmeg trees to their own colonial holdings elsewhere, notably
Zanzibar and Grenada. Other producers include India, Malaysia, Papua New
Guinea, Sri Lanka, and Caribbean islands.
Nutmeg prefers
hot, humid conditions of the tropics and usually grows to 12 to 20 meters. The bark is a
dark grey-green which produces a yellow juice which oxidizes to red. It is
thickly branched with dense foliage with tough, dark green oval leaves and small,
light yellow bell-shaped flowers. Nutmegs are propagated by seeds in nursery
beds and after about six months they are transplanted to the plantation. It
takes five years for the trees to flower, so that the sex can be determined and
the males can be thinned out, leaving the optimum situation of one male for
every ten females. The pale yellow fruit is a drupe, grooved like an apricot,
splitting along the groove when ripe to expel the seed. Full bearing occurs
after 15 years and the trees continue to bear fruit for about fifty years. A
single mature tree produces up to 1,500 to 2,000 nutmegs per year. When the
fruit is harvested the seed is removed, then the mace from the seed.
The nutmeg
seed is encased in a mottled yellow, edible fruit, the approximate size and
shape of a small peach. The fruit splits in half to reveal a net-like, bright
red covering over the seed. This is the aril which is collected, dried and sold
as mace. Under the aril is a dark shiny nut-like pit, and inside that is the
oval shaped seed which is the nutmeg. It is oval, about 2-3 cm in length and 1,5-2 cm in width, lightly
wrinkled and dark brown on the outside, and lighter brown on the inside. Whole
nutmeg may be coated with lime to protect against insects and fungus, though
this practice is giving way to other forms of fumigation.
Nutmeg
contains essential oil, solid fatty oil, protein and starch. The essential oil
is composed of terpenes, elemicin and myristicin and has pronounced sedative
properties, so in low doses nutmeg acts as a sedative, while in high doses can
cause hallucinations, vomiting, epileptic symptoms and even death (mostly owing
to myristicin, a poisonous narcotic).
Whole nuts
are preferable to ground nutmeg, as flavor deteriorates quickly. Whole nuts
will keep indefinitely and can be grated as required with a nutmeg grater. As
it was mentioned above, nutmeg is poisonous and should be used in moderation, a
pinch or two is safe. Store both ground and whole nutmeg away from sunlight in
airtight containers.
Nutmeg essential
oil is obtained by the steam distillation of ground nutmeg and is used heavily
in the perfumery and pharmaceutical industries. The oil is colorless or light
yellow, and smells and tastes of nutmeg. It contains numerous components of
interest to the oleochemical industry, and is used as natural food flavoring in
baked goods, syrups, beverages, and sweets. The essential oil is also used in
the cosmetic and pharmaceutical industries, for instance, in toothpaste, and as
a major ingredient in some cough syrups. In traditional medicine nutmeg and
nutmeg oil were used for illnesses related to the nervous and digestive
systems.
Nutmeg is
usually associated with sweet, spicy dishes - pies, puddings, custards, cookies
and spice cakes. It combines well with many cheeses, and is included in
souffles and cheese sauces. In soups it works with tomatoes, slit pea, chicken
or black beans. It complements egg dishes and vegetables like cabbage, spinach,
broccoli, beans onions and eggplant. In Indian cuisine, nutmeg powder is used
almost exclusively in sweet dishes. In Middle Eastern cuisine, nutmeg powder is
often used as a spice for savory dishes. It is indispensable to eggnog and
numerous mulled wines and punches.
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