<-- Picture of Whole Nutmeg
Nutmeg (Hindi name: Jaiphal) and mace spice 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. Its substitute is mace spice.
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 loose motion cure (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
|Value per 100g|
| Moisture |
|86.800 gm |
52.000 K cal
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.
- It quickly loses its fragrance when ground, therefore, it should be grated USING A nutmeg grater from a whole nut immediately before use.
Do not store it in refrigerator, humidity will destroy them.