Nutmeg (whole) - 50g

Nutmeg (Myristica fragrans Houtt., family Myristicaceae) is a perennial evergreen spice tree. It is said that the crop was introduced to Sri Lanka by the British at the beginning of the 19th century, but evidence has been found that merchants who used to trade on the silk route had brought this to Sri Lanka even before the 19th century.

Nutmeg which is used as a spice is the dried kernel of the seed of Myristica fragrans tree. The kernel constitutes 16–17% of the weight of the fruit. Sri Lankan Nutmeg is perfect for both sweet and savory recipes. For optimum freshness and aroma, wait for grinding or grating until the last moment for cooking. A pinch of nutmeg improves most dishes. Like mace, nutmeg has flavor-binding capabilities. 

Nutmeg bears in the seventh year, and harvest rises with time. The average yield of mace is 1500 dry nutmeg per tree per year. Fruits are opened by hand, and the mace is removed from the nut by cutting it using a small pointed knife near the base of the nut. The unshelled nutmegs are sun-dried until the seeds within rattle and shake. Mechanically shattering the stiff seed coat removes the seed cover. Nutmeg's productive age is unknown since it may produce a healthy harvest for hundreds of years. After 20 years, the crop reaches its peak. 

Oils are extracted from both nutmeg and mace. The spicy nut contains fixed oil trimyristin and many essential volatile oils such as which gives a sweet aromatic flavor to nutmegs such as myristicin, elemicin, eugenol, and safrole. The other volatile oils are pinene, camphene, di pentene, cineole, linalool, sabinene, safrole, terpineol. Powdered nutmeg and mace are used in curry powders.

Nutmeg is used as an ingredient in Ayurvedic and Chinese medicine. The antimicrobial activity of nutmeg and mace extracts helps in oral health by giving dental protection. Nutmeg is a rich source of antioxidants that gives protection against aging, cancer, heart diseases, and liver diseases. This also provides micronutrients such as Vitamins A, C, and E. It is also rich in many vital B-complex vitamins, folic acid, riboflavin, niacin, and many flavonoid antioxidants like beta-carotene and cryptoxanthin that are essential for optimum health.

Store whole or ground nutmeg in an air-tight container away from heat, light, and moisture. When stored properly, ground nutmeg will retain its freshness for approximately six months. Whole nutmeg will stay fresh indefinitely, but should always be stored away from heat and moisture.