<-- Picture of Whole Nutmeg
Nutmeg (Hindi name: Jaiphal) and mace are the parts of the same plant. Nutmeg is the seed and mace is its outer covering. Nutmeg is the kernel of an apricot-like fruit. It is strongly aromatic, resinous and warm in taste. The pulp of the nutmeg fruit is tough and very sour, with a pleasant nutmeg aroma.
Nutmeg and mace contain about 10% percent essential oil containing pinene, camphene and dipentene. The nutmeg butter or oil of mace is used as condiments and carminatives and to scent soaps and perfumes. An ointment of nutmeg butter has been used in the treatment of rheumatism.
Nutmeg is weakly hallucinogenic. It helps in digestion and relieves nausea, vomiting, and diarrhea. The large dosage may give rise to side effects, including prolonged extreme nausea and long-term hypersensitivity to nutmeg. Large quantity of nutmeg to pregnant women can be harmful as it may result in miscarriage.
Nutmeg is the characteristic flavoring of white sauce, lasagna, stews and ragouts, sometimes also for sausages and pastries, nutmeg-flavored ice cream, jam, and in some Indian desserts.
Nutritional Values Nutmeg
| Nutmeg Rind | |
Parameters | Value per 100g |
| Moisture Protein Fat Minerals Carbohydrates Energy Calcium Phosphorus Iron | 86.800 gm 1.000 gm 0.400 gm 0.600 gm 11.200 gm 52.000 K cal 40.000 mg 10.000 mg 2.000 mg |
Storing of Nutmeg
For the danger of developing molds, you should buy nutmegs as a whole (whole nutmeg), and grind them. Whole nutmegs will keep their flavor much longer.
- Nutmeg quickly loses its fragrance when ground, therefore, it should be grated USING A nutmeg grater from a whole nut immediately before use.
Buy and store your spices in nutmeg form, if possible. Grind or powder them in a grinder or mortar & pestle just prior to using because they rapidly lose their freshness and flavor once ground.
Do not store nutmeg or other spices & herbs in refrigerator, humidity will destroy them.
