Nutmeg

Nutmeg

Nutmeg is the seed of Myristica fragrans, which is an evergreen tree native to Indonesia, now widespread in various intertropical areas.

Origins and History –
Nutmeg is a spice used in cooking that takes its name from “Muscat nut”, the place from which it began to be marketed.
It is a dried oval with a rounded oval shape, wrapped in a fleshy coating (mace) and contained within the fruit; it has particular flavor and smell, due to the presence of an aromatic oil.
Nutmeg was already known by medieval Arab merchants, but this spice did not become established in Europe until the early 16th century. The use, both in the kitchen and in perfumery, became so widespread in aristocratic circles that, for over two hundred years, trading in it represented an occasion for hostility and intrigue among European states.
It was especially between the end of the 17th and the beginning of the 18th century that this spice became particularly popular in the western world.
In some books it was claimed that the spice was a wonderful exciting that sprinkled on the neck or pocket released the best of its aroma.
Nutmeg also had a long therapeutic reputation as an antiseptic, and at the beginning of the 1700s it represented the remedy for over one hundred diseases.
In the nineteenth century, when foods with a strong flavor and intense smell were identified as erotic stimulants, nutmeg became one of the most sought after aphrodisiacs, an indispensable element together with other spices in the preparation of the “love pill”.
Furthermore, as its massive ingestion caused hallucinations and convulsions, nutmeg was nicknamed in the twentieth century: “Amazing of the poor”
Nowadays nutmeg is a spice widely used in the kitchen, as an ingredient in desserts, puddings and creams, but also in mashed potatoes and boiled vegetables.
In Italy it is often added to the fillings for tortellini, ravioli and cannelloni made with meat, cheese or spinach.

Description –
Myristica fragrans is an evergreen dioecious tree, which can reach a height of 20 meters.
The spice used is the seed of this plant and has a rounded oval shape, similar to a walnut, with particular flavor and odor, due to the presence of an aromatic oil.
The hulled seed is nutmeg, while the outer part that covers it is called mace.

Active principles –
The main active constituents of nutmeg are: myristicin, almsin and safrole. In addition, nutmeg oil contains Eugenol.
100 g of nutmeg contain 525 kcal, in addition to Proteins 5.84 g, Carbohydrates 49.29 g, Sugars 28.49 g, Fats 36.31 g, Dietary fiber 20.8 g and Sodium 16 mg.
It also contains traces of minerals that keep the immune system efficient. Among these: potassium, calcium, iron and manganese are among the fundamental minerals present in nutmeg.

Properties and Uses –
Nutmeg is the internal part of the fruit of the myristica fragrans and is already used ground in the form of powder or the seed is grated.
The husked seed is nutmeg, while the outer part that covers it, that is, the mace, is another spice with a smell and taste similar to that of the seed but less valuable even if it is similarly used in the kitchen.
Nutmeg is another spice that has a wide range of healing properties and can be used in a wide variety of dishes. The nutmeg flavor is refined, sweet and exotic with a slightly spicy note.
It can be helpful, combined with medical therapies, in case of:
– insomnia (nutmeg can produce drowsiness and therefore can be used to relax or sleep);
– anxiety;
– muscle spasms;
– nausea and vomit;
– indigestion;
– diarrhea;
– joint pain and gout;
– high blood pressure;
– male infertility and impotence;
– difficulty concentrating;
– poor circulation;
– toothache pain (nutmeg oil).
However, it must be remembered that the over dosage of nutmeg can cause side effects such as nausea, hallucinations, swelling and shock.
A few drops of nutmeg essential oil rubbed on the skin can be beneficial to health.
Small quantities of nutmeg and clay mixed with water or honey paste can make the skin clearer and brighter in a few days by reducing scars and alleviating acne.
Nutmeg oil contains eugenol, which brings relief from toothache.
That’s why it is often found among the ingredients of toothpastes, in combination with cinnamon, as a powerful antiseptic and antimicrobial.
In addition, nutmeg essential oil brings relief to muscle and joint pain, applied to a localized area of ​​swelling and discomfort provides immediate relief.
It contains a natural organic compound called myristicin, which is known to protect the brain against degenerative diseases such as Alzheimer’s.
In holistic medicine, nutmeg is often prescribed to improve blood circulation and treat kidney infections.
Although it is almost impossible to make an excessive use of nutmeg because all it takes to give food flavor and obtain the nutritional benefits is a small sprinkling, excessive use (let’s talk about doses exceeding 5 grams) can cause a narcotic-like effect, which leads to hallucinations and convulsions, palpitations, sweating, and other discomforts.
Although in the culinary field it is reasonable to take it only in small quantities, in the past it was used in high doses, in these latter conditions it was used as an abortifacient: if it is consumed in high doses, it inhibits the production of prostaglandins which can influence the development of the fetus .
The block in the synthesis of prostaglandins with topical applications in the scalp plays an anti-balding role.
In the kitchen, a sprinkling of nutmeg adds aroma and improves the taste of the food.

Preparations –
The taste of nutmeg is refined, with an aroma, in moderate quantities, pleasant, warm, spicy and exotic.
On the market nutmeg can be found already ground or in whole seeds (brown or white). To appreciate the aroma at its best, it is advisable to buy the walnuts and grate them at the time of use.
The spice is used in the kitchen as an ingredient in desserts, puddings and creams and also in bechamel sauce, mashed potatoes and boiled vegetables. In Italian cuisine, it is often added to fillings, traditionally for tortellini, ravioli and cannelloni made with meat, cheese or spinach.
In Europe it is widespread in German cuisine.
A nutmeg sprinkled is perfect for flavoring cocktails and alcoholic beverages such as hot wine, punch and egg nog (English drink based on milk, liqueur and eggs). In the Middle East nutmeg is very widespread and enriches the flavor of meat, eggs and cheeses.

Guido Bissanti

Warning: The information shown is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.