|
|
|
|
Nutmeg
|
| |
|
| |
The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace.
Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 mm to 30 mm (1 inch) long and 15 mm to 18 mm (¾ inch) wide, and weighing between 5 g and 10 g (¼ ounce and ½ ounce) dried, while mace is the dried "lacy" reddish covering or arillus of the seed.
Nutrition Facts
Discussion
Ask a question about 'Nutmeg' Start a new discussion about 'Nutmeg' Answer questions from other users |
Encyclopedia
The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace.
Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 mm to 30 mm (1 inch) long and 15 mm to 18 mm (¾ inch) wide, and weighing between 5 g and 10 g (¼ ounce and ½ ounce) dried, while mace is the dried "lacy" reddish covering or arillus of the seed. This is the only tropical fruit that is the source of two different spices.
Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter (see below).
The outer surface of the nutmeg bruises easily.
The pericarp (fruit/pod) is used in Grenada to make a jam called "Morne Delice". In Indonesia, the fruit is also made into jam, called selei buah pala, or sliced finely, cooked and crystallised to make a fragrant candy called manisan pala ("nutmeg sweets").
The most important species commercially is the Common or Fragrant Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia; it is also grown in the Caribbean, especially in Grenada. Other species include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India; both are used as adulterants of M. fragrans products.
Culinary uses
Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is a tasty addition to cheese sauces and is best grated fresh (see nutmeg grater). Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.
In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It is known as Jaiphal in most parts of India and as Jatipatri and Jathi seed in Kerala. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.
In Middle Eastern cuisine, nutmeg grounds are often used as a spice for savoury dishes. In Arabic, nutmeg is called Jawzt at-Tiyb.
In Greece and Cyprus nutmeg is called µ?s??????d? (moschokarydo) (Greek: "nut that smells nice") and is used in cooking and savoury dishes.
In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine nutmeg is quite popular, it is added to vegetables like Brussels sprouts, cauliflower, and string beans.
Japanese varieties of curry powder include nutmeg as an ingredient.
In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically it is just a sprinkle on the top of the drink.
Essential oils
The essential oil is obtained by the steam distillation of ground nutmeg and is used heavily in the perfumery and pharmaceutical industries.
The oil is colourless or light yellow, and smells and tastes of nutmeg. It contains numerous components of interest to the oleochemical industry, and is used as a natural food flavouring in baked goods, syrups, beverages, and sweets. It replaces ground nutmeg as it leaves no particles in the food. 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 butter
Nutmeg butter is obtained from the nut by expression. It is semi-solid, reddish brown in colour, and tastes and smells of nutmeg. Approximately 75% (by weight) of nutmeg butter is trimyristin, which can be turned into myristic acid, a 14-carbon fatty acid which can be used as a replacement for cocoa butter, can be mixed with other fats like cottonseed oil or palm oil, and has applications as an industrial lubricant.
History
There is some evidence to suggest that Roman priests may have burned nutmeg as a form of incense, although this is disputed. It is known to have been used as a prized and costly spice in medieval cuisine. Saint Theodore the Studite ( ca. 758 – ca. 826) was famous for allowing his monks to sprinkle nutmeg on their pease pudding when required to eat it. In Elizabethan times it was believed that nutmeg could ward off the plague, so nutmeg was very popular. Nutmeg was traded by Arabs during the Middle Ages in the profitable Indian Ocean trade.
In the late 15th century, Portugal started trading in the Indian Ocean, including the trade of nutmeg, under the Treaty of Tordesillas with Spain and a separate treaty with the sultan of Ternate. But full control of this trade was not possible and they remained largely participants, rather than overlords since the authority Ternate held over the nutmeg-growing centre of the Banda Islands was quite limited. Therefore, the Portuguese failed to gain a foothold in the islands themselves.
The trade in nutmeg later became dominated by the Dutch in the 17th century. The British and Dutch engaged in prolonged struggles to gain control of Run island, then the only source of nutmeg. 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 that culminated in the massacre or expulsion of most of the islands' inhabitants in 1621. Thereafter, the Banda Islands were run as a series of plantation estates, with the Dutch mounting annual expeditions in local war-vessels to extirpate nutmeg trees planted elsewhere.
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. Today, a stylised split-open nutmeg fruit is found on the national flag of Grenada.
Connecticut gets its nickname ("the Nutmeg State", "Nutmegger") from the legend that some unscrupulous Connecticut traders would whittle "nutmeg" out of wood, creating a "wooden nutmeg" (a term which came to mean any fraud) .
World production
World production of nutmeg is estimated to average between 10,000 and 12,000 tonnes per year with annual world demand estimated at 9,000 tonnes; production of mace is estimated at 1,500 to 2,000 tonnes. Indonesia and Grenada dominate production and exports of both products with a world market share of 75% and 20% respectively. Other producers include India, Malaysia, Papua New Guinea, Sri Lanka, and Caribbean islands such as St. Vincent. The principal import markets are the European Community, the United States, Japan, and India. Singapore and the Netherlands are major re-exporters.
At one time, nutmeg was one of the most valuable spices. It has been said that in England, several hundred years ago, a few nutmeg nuts could be sold for enough money to enable financial independence for life.
The first harvest of nutmeg trees takes place 7–9 years after planting and the trees reach their full potential after 20 years.
Psychoactivity and Toxicity
In low doses, nutmeg produces no noticeable physiological or neurological response. Large doses of 60 g (~12 teaspoons) or more are dangerous, potentially inducing convulsions, palpitations, nausea, eventual dehydration, and generalized body pain In large amounts it is a reputed to be a strong deliriant. Users report negative and difficult experiences, involving disturbing visual distortions (hallucinations) and in many cases quite severe anxiety and users may feel a sensation of blood rush to the head. Nutmeg contains myristicin, a weak monoamine oxidase inhibitor.
Speculative comparisons between the effects of nutmeg intoxication and MDMA have been made. However, nutmeg contains no amphetamine derivatives nor are any formed in the body from the main chemical components of nutmeg. Use of nutmeg as a recreational drug is unpopular due to its unpleasant taste and its side effects, including dizziness, flushes, dry mouth, accelerated heartbeat, temporary constipation, difficulty in urination, nausea, and panic. A user will not experience a peak until approximately six hours after ingestion, and effects can linger for up to three days afterward.
A risk in any large-quantity ingestion of nutmeg is the onset of 'nutmeg poisoning', an acute psychiatric disorder marked by thought disorder, a sense of impending doom/death, and agitation. Some cases have resulted in hospitalization.
Toxicity during pregnancy
Nutmeg was once considered an abortifacient, but may be safe for culinary use during pregnancy. However, it inhibits prostaglandin production and contains hallucinogens that may affect the fetus if consumed in large quantities.
See also
- Run (island): Seventeenth-century British-Dutch rivalry for a source of nutmegs.
Bibliography
- Shulgin, A. T., Sargent, T. W., & Naranjo, C. (1967). Chemistry and psychopharmacology of nutmeg and of several related phenylisopropylamines. United States Public Health Service Publication 1645: 202–214.
- Gable, R. S. (2006). The toxicity of recreational drugs. American Scientist 94: 206–208.
- Devereux, P. (1996). Re-Visioning the Earth: A Guide to Opening the Healing Channels Between Mind and Nature. New York: Fireside. pp. 261–262.
- Milton, Giles (1999), Nathaniel's Nutmeg: How One Man's Courage Changed the Course of History
-
External links
|
| |
|
|
