Nutmeg (Jaiphal)

The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans.The nutmeg tree is important for two spices derived from the fruit, nutmeg and mace. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.

Nutmeg oil:
The essential oil is obtained by steam distillation of ground nutmeg, and is used widely in the perfumery and pharmaceutical industries.
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

Culinary use:
Nutmeg and mace have similar sensory qualities, with 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 usually used in ground or grated form, and is best grated fresh.
Nutmeg is used for flavouring many dishes in all countries where it is available.
Nutmeg is usually associated with sweet, spicy dishes, pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflés and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans.

Medicinal use :
In low doses, nutmeg produces no noticeable physiological or neurological response, but large doses cause symptoms and harm.
Used in small dosages nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea.
Nutmeg contains myristicin, a weak monoamine oxidase inhibitor. Myristicin poisoning can induce convulsions, palpitations, nausea, eventual dehydration, and generalized body pain.

Flavour :
Nutty, warm and slightly .

Other names :

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