Skip to main content

NUTMEG OR SAATHIKAI CULTIVATION AND HEALTH BENIFITS AND NUTRITIONS VALUE AND MEDICALS USES

NUTMEG OR  SAATHIKAI CULTIVATION AND HEALTH BENIFITS AND NUTRITIONS VALUE AND MEDICALS USES  

 


Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus Myristica;[1] fragrant nutmeg or true nutmeg (M. fragrans) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of nutmeg essential oil and nutmeg butter. Maluku's Banda Islands are the main producer of nutmeg and mace, and the true nutmeg tree is native to the islands.[2][3]

Nutmeg and mace, commonly used as food spices, have been traditionally employed for their psychoactive and aphrodisiac effects, though clinical evidence is lacking.[4] High doses can cause serious toxic effects including acute psychosis, with risks heightened during pregnancy and with psychiatric conditions.[4]

Conifers of the genus Torreya, commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to M. fragrans, and are not used as a spice.

Common nutmeg

Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (Myristica fragrans) into powder. The spice has a distinctive pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, and vegetables, and beverages such as eggnog.[5]

The seeds are dried gradually in the sun over a period of 15 to 30 weeks. During this time, the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden club and the nutmegs are picked out. Dried nutmegs are greenish brown ovoids with furrowed surfaces.[5] The nutmegs are roughly egg-shaped, about 20.5–30 mm (0.81–1.18 in) long and 15–18 mm (0.59–0.71 in) wide, weighing 5–10 g (0.18–0.35 oz) dried.[6]

Two other species of genus Myristica with different flavors, M. malabarica and M. argentea, are sometimes used to adulterate nutmeg as a spice.[7]

Mace

Mace

Mace is the spice made from the reddish seed covering (aril) of the nutmeg seed. Its flavour is similar to that of nutmeg but more delicate; it is used to flavour baked goods, meat, fish, and vegetables, and in preserving and pickling.[8]

In the processing of mace, the crimson-colored aril is removed from the nutmeg seed that it envelops and is flattened out and dried for 10 to 14 days. Its color changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces—smooth, horn-like, and brittle—about 40 mm (1+1⁄2 in) long.[9]

Botany and cultivation

Nutmeg tree (Myristica fragrans).

The most important commercial species is the common, true or fragrant nutmeg, M. fragrans (Myristicaceae), native to the Moluccas (or Spice Islands) of Indonesia.[10][11] It is also cultivated on Penang Island in Malaysia, in the Caribbean, especially in Grenada, and in Kerala, a state formerly known as Malabar in ancient writings as the hub of spice trading, in southern India. In the 17th-century work Hortus Botanicus Malabaricus, Hendrik van Rheede records that Indians learned the usage of nutmeg from the Indonesians through ancient trade routes.[citation needed]

Nutmeg trees are dioecious plants (individual plants are either male or female), which are propagated sexually from seeds and asexually from cuttings or grafting. Sexual propagation yields 50% male seedlings, which are unproductive. Because no reliable method has been found for determining plant sex before flowering in the sixth to eighth year, and sexual reproduction bears inconsistent yields, grafting is the preferred method of propagation. Epicotyl grafting (a variation of cleft grafting using seedlings), approach grafting, and patch budding have proved successful, with epicotyl grafting being the most widely adopted standard. Air layering is an alternative though not preferred method because of its low (35–40%) success rate.[citation needed]

The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after 20 years.[citation needed]

In the Banda Islands where the nutmeg is endemic (native), there is a symbiotic relationship between the Kenari nut tree (Canarium indicum) and the nutmeg (Myristica fragrans), the former providing the nutmeg with shade and serving as a wind-break from the strong winds.[12]

  • Nutmeg fruit
    Nutmeg fruit
  • Red aril and seed within fruit
    Red aril and seed within fruit
  • Aril surrounding nutmeg seed
    Aril surrounding nutmeg seed

Uses

Indonesian manisan pala (nutmeg sweets).

Spice

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 used for flavouring many dishes. Whole nutmeg can also be ground at home using a grater specifically designed for nutmeg[13] or a multi-purpose grating tool.[14]

In Indonesian cuisine, nutmeg is used in dishes[15] such as spicy soups including variants of soto, konro, oxtail soup, sup iga (ribs soup), bakso, and sup kambing. It is also used in gravy for meat dishes, such as semur, beef stew, ribs with tomato, and European derived dishes such as bistik (beef steak), rolade (minced meat roll), and bistik lidah (beef tongue steak).[citation needed]

In Indian cuisine, nutmeg is used in many sweet, as well as savoury, dishes. In Kerala Malabar region, grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavour. It may also be used in small quantities in garam masala.[16]

In traditional European cuisine, nutmeg and mace are used especially in potato and spinach dishes and in processed meat products; they are also used in soups, sauces, and baked goods. It is also commonly used in rice pudding. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, junket and eggnog. In Scotland, mace and nutmeg are usually both ingredients in haggis. In Italian cuisine, nutmeg is used as part of the stuffing for many regional meat-filled dumplings like tortellini, as well as for the traditional meatloaf.[citation needed] Nutmeg is a common spice for pumpkin pie and in recipes for other winter squashes, such as baked acorn squash. In the Caribbean, nutmeg is often used in drinks, such as the Bushwacker, Painkiller, and Barbados rum punch. Typically, it is a sprinkle on top of the drink.[citation needed]

Fruit

Fresh nutmeg in Zanzibar (Tanzania).

The pericarp (fruit covering) is used to make jam, or is finely sliced, cooked with sugar, and crystallised to make a fragrant candy. Sliced nutmeg fruit flesh is made as manisan (sweets), either wet, which is seasoned in sugary syrup liquid, or dry coated with sugar, a dessert called manisan pala in Indonesia. In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. The flesh of the nutmeg fruit is also blended, in the fresh state, into a type of smoothie (white in colour and having a fresh, ‘green’, tangy taste); or boiled, resulting in a brown liquid, much sweeter in taste, which is used in the preparation of iced drinks. In Kerala Malabar region of India, it is used for juice, pickles and chutney.[16]

Essential oil

The essential oil obtained by steam distillation of ground nutmeg[17] is used in the perfumery and pharmaceutical industries. The volatile fraction contains dozens of terpenes and phenylpropanoids, including D-pinene, limonene, D-borneol, L-terpineol, geraniol, safrole, and myristicin.[17][18][19] In its pure form, myristicin is a toxin, and consumption of excessive amounts of nutmeg can result in myristicin poisoning.[20]

The oil is colorless or light yellow, and smells and tastes of nutmeg. It is used as a natural food flavoring in baked goods, syrups, beverages, and sweets. It is used to replace ground nutmeg, as it leaves no particles in the food. The essential oil is also used in the manufacturing of toothpaste and cough syrups.[21]

Nutmeg butter

Nutmeg butter is obtained from the nut by expression. It is semisolid, reddish-brown in colour, and has the taste and smell of nutmeg itself.[17] About 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.[citation needed]

History

Map of the Banda Islands.

The earliest evidence of use of nutmeg comes in the form of 3,500-year-old potsherd residues from the island of Pulau Ai, one of the Banda Islands in eastern Indonesia.[22] The Banda Islands consist of eleven small volcanic islands, and are part of the larger Maluku Islands group. These islands were the only source of nutmeg and mace production until the mid-19th century.[23] It was one of the spices traded over the Austronesian maritime spice trade network since at least 1500 BCE.[24]

In the sixth century AD, nutmeg use spread to India, then further west to Constantinople.[25] By the 13th century, Arab traders had pinpointed the origin of nutmeg to the Banda Islands, but kept this location a secret from European traders.[25]

Colonial era

The Banda Islands became the scene of the earliest European ventures in Asia, to get a grip on the spice trade. In August 1511, Afonso de Albuquerque conquered Malacca, which at the time was the hub of Asian trade, on behalf of the king of Portugal. In November of the same year, after having secured Malacca and learning of Banda's location, Albuquerque sent an expedition of three ships led by his friend António de Abreu to find it. Malay pilots guided them via Java, the Lesser Sundas, and Ambon to the Banda Islands, arriving in early 1512. The first Europeans to reach the Banda Islands, the expedition remained for about a month, buying and filling their ships with Banda's nutmeg and mace, and with cloves in which Banda had a thriving entrepôt trade. An early account of Banda is in Suma Oriental, a book written by the Portuguese apothecary Tomé Pires, based in Malacca from 1512 to 1515. Full control of this trade by the Portuguese was not possible, and they remained participants without a foothold in the islands.[citation needed]

In order to obtain a monopoly on the production and trade of nutmeg, the Dutch East India Company (VOC) waged a bloody battle with the Bandanese in 1621. Historian Willard Hanna estimated that before this struggle the islands were populated by approximately 15,000 people, and only 1,000 were left (the Bandanese were killed, starved while fleeing, exiled, or sold as slaves).[26] The Company constructed a comprehensive nutmeg plantation system on the islands during the 17th century.[citation needed]

As a result of the Dutch interregnum during the Napoleonic Wars, the British invaded and temporarily took control of the Banda Islands from the Dutch and transplanted nutmeg trees, complete with soil, to Sri Lanka, Penang, Bencoolen, and Singapore.[27] From these locations they were transplanted to their other colonial holdings elsewhere, notably Zanzibar and Grenada. The national flag of Grenada, adopted in 1974, shows a stylised split-open nutmeg fruit. The Dutch retained control of the Spice Islands until World War II.[citation needed]

Connecticut may have received its nickname ("the Nutmeg State", "Nutmegger") from the claim that some unscrupulous Connecticut traders would whittle "nutmeg" out of wood, creating a "wooden nutmeg", a term which later came to mean any type of fraud.[28][29] This narrative may have to do with the issue that one has to grate to obtain the spice powder, not crack a nutmeg, and this may not have been widely known by some purchasers of the product.[28]

Production

In 2023, world production of nutmeg was 219,223 tonnes, led by Guatemala with 95,211 tonnes and India and Indonesia as secondary producers; combined, the three countries accounted for 89% of the world total.[30]

Psychoactivity and toxicity

Although used as a folk treatment for some ailments, nutmeg has no proven medicinal value.[4]

Effects

Ingested in small amounts as a spice, nutmeg produces no noticeable physiological or neurological response, but in large doses, both raw nutmeg freshly ground from kernels and nutmeg oil have psychoactive effects.[4][31][20] Such effects appear to derive from anticholinergic-like hallucinogenic mechanisms attributed to myristicin and elemicin.[20][32] Myristicin—a monoamine oxidase inhibitor and psychoactive substance[4][20]—can cause convulsions, palpitations, nausea, eventual dehydration, and generalized body pain when consumed in large amounts.[4][31] Nutmeg may interact with anxiolytic drugs, produce allergic reactions, cause contact dermatitis, and evoke acute episodes of psychosis.[4]

Varying considerably from person to person, nutmeg intoxication may occur with side effects, such as delirium, anxiety, confusion, headaches, nausea, dizziness, dry mouth, eye irritation, and amnesia.[4][20] Intoxication takes several hours to reach maximum effect,[4] and may last for several days.[20][31] Incidents of fatal poisoning from nutmeg and myristicin individually are uncommon.[4]

Nutmeg poisonings occur by accidental consumption in children and by intentional recreational use.[20] It is used recreationally with the intention of achieving a low-cost high resembling psychedelics, particularly by adolescents, drug users, college students, and prisoners.[33] Relatively large doses of nutmeg are required to produce effects; a majority of reported nutmeg intoxication cases appear to result from recreational use.[34]

The pharmacology of nutmeg and its constituents has been reviewed.[35][36]

Toxicity during pregnancy

Nutmeg was once considered an abortifacient, but may be safe during pregnancy if used only in flavoring amounts.[4] If consumed in large amounts, nutmeg could cause premature labor and miscarriage. Nutmeg may also interact with pain relievers such as pethidine, so avoiding it during pregnancy is recommended.[37]

Toxicity to pets

The scent of nutmeg may attract pets, but it can be poisonous if consumed in excess.[38]

See also

  HEALTH BENIFITS AND NUTRITIONS VALUE AND MEDICALS USES 

Nutmeg comes from the seed of the Myristica fragrans tree. Indonesia produces the majority of the world's nutmeg. The spice flavors many dishes, both savory and sweet, in cuisine across the globe.

It is sold either ground or in whole seeds.  Both nutmeg butter and nutmeg essential oil are also widely available.  

In addition to being delicious, nutmeg offers many health benefits. However, you should never consume more than is ordinarily used in food preparation. In large quantities, nutmeg can induce hallucinations. It is highly toxic and can even be fatal.

Nutmeg is a rich source of antioxidants, which help protect against the signs of aging and serious conditions such as cancer, heart disease, and liver disease.

Nutmeg also may provide other health benefits such as:

Dental Health

Nutmeg oil is used in several dental products. The spice has antibacterial properties that have proven particularly effective against oral pathogens that cause disease and bad breath.

Improved Mood

One study found that nutmeg acted as a potential antidepressant in male rats, and the spice has been used for its invigorating properties in folk medicine.

Better Sleep

A little nutmeg has been shown to aid sleep, both in duration and quality. However, higher quality human studies are needed to validate this effect.

Nutmeg is rich in fiber, which helps keep the digestive system healthy and prevent blood sugar from spiking.

It’s also a source of:

Nutrients per Serving 

A 1 tsp serving of nutmeg contains:

Portion Sizes

Nutmeg is safe in small amounts. However, as little as 2 teaspoons or 5 grams can cause some symptoms of toxicity. At larger amounts, symptoms become worse and serious complications or death can occur. 

Cases of nutmeg poisoning generally involve either people who try to use the spice as a recreational hallucinogenic or young children who take it unaware.

Whole nutmeg can be freshly ground and added to dishes with a microplane or grater, but the spice is also available already ground. 

Nutmeg is a common ingredient in many cuisines, including European and Indian. There are many ways to add nutmeg to your diet, including:

  • Add it to coffee, hot chocolate, tea, or warm milk.
  • Use it to season vegetables such as cauliflower and sweet potato.
  • Sprinkle over oatmeal or other breakfast cereals.
  • Sprinkle over fruit for an added kick.
  • Bake with it. Nutmeg is a key ingredient in many baked goods.
  • Add to seasonal beverages such as eggnog, mulled cider, and mulled wine.
  • Use it in fall dishes, such as ones that feature pumpkin or other winter squashes.
  • Try cooking dishes from Southern and Southeastern Asia or visit a new restaurant that offers the cuisine. The spice comes from Indonesia, and it features prominently in the food from this part of the world.

 


"This Content Sponsored by SBO Digital Marketing.

Mobile-Based Part-Time Job Opportunity by SBO!

Earn money online by doing simple content publishing and sharing tasks. Here's how:

  • Job Type: Mobile-based part-time work
  • Work Involves:
    • Content publishing
    • Content sharing on social media
  • Time Required: As little as 1 hour a day
  • Earnings: ₹300 or more daily
  • Requirements:
    • Active Facebook and Instagram account
    • Basic knowledge of using mobile and social media

For more details:

WhatsApp your Name and Qualification to 9994104160

a.Online Part Time Jobs from Home

b.Work from Home Jobs Without Investment

c.Freelance Jobs Online for Students

d.Mobile Based Online Jobs

e.Daily Payment Online Jobs

Keyword & Tag: #OnlinePartTimeJob #WorkFromHome #EarnMoneyOnline #PartTimeJob #jobs #jobalerts #withoutinvestmentjob"

 

Comments

Post a Comment

Popular posts from this blog

SUN FLOWER SEEDS CUTIVATION AND BENIFITS

  SUN FLOWER SEEDS  CUTIVATION AND BENIFITS   Indrotuction  Production Usage Nutrition Pressed oil Hulls Nutritional value Health benefits Inflammation Heart disease Diabetes Potential downsides Calories and Sodium Cadmium Sprouted seeds Stool blockages Tips for eating     A sunflower seed is a seed from a sunflower ( Helianthus annuus ). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic , and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety.      For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed to extract their oil. Striped sunflower seeds are pr...
Post a Comment
Read more

HEALTH BENIFITS OF GRAINS AND CEREALS

HEALTH BENIFITS OF   GRAINS & CEREALS Indrotuction  High in nutrients and fiber Lower your risk of heart disease  Lower your risk of stroke  Reduce your risk of obesity Lower your risk of type 2 diabetes Support healthy digestion  Reduce chronic inflammation May reduce your risk of cancer Linked to a reduced risk of premature death Whole grains are a great source of fiber and have positive health effects like a lowered risk of obesity and type 2 diabetes. 9 Reasons to Add Whole Grains to Your Diet This video discusses the benefits of whole grain. 0 seconds of 59 seconds Volume 0%   Whole grains have been a part of the human diet for tens of thousands of years ( 1 Trusted Source ). But proponents of many modern diets, such as the paleo diet, claim that eating grains is bad for your health. While a high intake of refined grains is linked to health problems like obesity and inflammation, whole grains are a different story. In fact, eating whole grains...
Post a Comment
Read more

HEALTH BENIFITS AND MEDICIANAL VALUES AND IMPORANT ROLE OF DAILY USES AND FOOD PREPARATION CINNAMON TREE BARK

 HEALTH BENIFITS AND MEDICIANAL VALUES AND IMPORANT ROLE OF DAILY USES  AND  FOOD PREPARATION  CINNAMON  TREE BARK      Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum . Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines , sweet and savoury dishes, biscuits, breakfast cereals , snack foods , bagels , teas , hot chocolate and traditional foods . The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde , as well as numerous other constituents, including eugenol . Cinnamomum verum , from Koehler's Medicinal-Plants (1887) Close-up view of raw cinnamon bark Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae . Only a few Cinnamomum species are grown commercially for spice....
Post a Comment
Read more