General information
The Nutmeg tree belongs to the species of trees in genus Myristica is a perennial evergreen spice tree that reaches about 50-60 feet in height. The most important commercial part of the tree is its fruit from which the Nutmeg and mace are derived. Nutmeg is the seed of the tree, roughly oval shaped and about 20 to 30 mm long and 15 to 18 mm wide, while mace is the dried “lacy” reddish covering of the seed. The first harvest of Nutmeg trees takes place 7–9 years after planting, and the trees reach full production after 20 years. Nutmeg is usually used in powdered form as a spice as well as an ingredient in Ayurvedic and traditional Chinesemedicene.This is the only tropical fruit that is the source of two different spices.
Uses
Nutmeg and mace are the main two products from which Oils are extracted and is also used in its natural forms. Powdered Nutmeg and mace is also used in curry powders and is mainly used for culinary purposes to flavor curries and other food products, confectionaries and bakery products. It is also used in preparation of beverages and drinks. Nutmeg is used as an ingredient in Ayurvedic and Chinese medicine.
Medicinal & Nutritional Properties
Studies show that Nutmeg has strong antibacterial properties and is used to kill cavity causing bacteria in the mouth. It can also help lower blood pressure and helps to detoxify the body. Nutmeg is known to have anti-inflammatory properties and can be used to treat joint and muscle pain. It is also good for digestion, soothing stomach-aches, getting rid of gas, relieving vomiting, diarrhea, and flatulence as well as encouraging appetite. Myristicin found in Nutmeg has been shown to inhibit an enzyme in the brain that contributes to Alzheimer’s disease and is used to improve memory.
The Sri Lankan Nutmeg differs from both the other varieties but resembles more with the West Indian variety.
During a study, approximately 80 samples of Sri Lankan Nutmeg were compared with the other varieties. Although the oil resembled with the West Indies type Nutmeg the Sri Lankan variety showed distinctive features not found in any of the other varieties. The Chemical studies too showed that Sri Lankan Nutmeg oil is different from the other types because its sabinene content differs significantly and other major flavour compounds, myristicine and elemicine levels are also different to other varieties
History
Many a wars have been fought for this wonder spice. It is known that one of the bloodiest wars were fought in Indonesia when the Dutch waged war, with the inhabitants of the island of Banda, just to control Nutmeg production in the East Indies. However with the establishment of the British East India Company the cultivation of Nutmeg was brought to Penang, Singapore, India, Sri Lanka, the West Indies, and Grenada. It is also believed that the ancient Roman priests may have burned Nutmeg with its powerful aroma as a form of incense. It is also known to have been used as flavorings, medicines, preserving agents and was highly valued in the European markets.
