Nutmeg Spice
Nutmeg spice comes from the fruit of a tall evergreen tree native to the Indonesian Spice Islands of Molucca. Nutmeg in fact has a “brother” spice by the name of mace, which is derived from the reddish, woven, lace-like covering that surrounds the seed kernel from which nutmeg is obtained.
History of Nutmeg Spice
Nutmeg was introduced to Europe by the Arab traders before the turn of the seventh century. In 12th century Europe, nutmeg was laid in piles and burned to fumigate the streets when some important personage was expected to pay the city a visit.
Nutmeg was of prime importance during the era of spice trade and colonialism in the 16th century. Moluccan nutmeg trade first came under the control of the Portuguese, who had to later relinquish it to the Dutch. When the West Indies region came under the British rule in the nineteenth century, nutmeg trees were planted in Trinidad and Grenada.
Nutmeg in Cooking
Nutmeg has a sweet, spicy and – as the name suggests – nutty taste, which makes it a favorite flavoring ingredient in sweet savories such as cheesecakes, pumpkin pie, cookies, pudding and desserts, and also beverages such as apple cider and the Christmas-time favorite, eggnog.
Nutmeg adds a pungent flavor to stewed fruits, chutney, meat, soups, sauces and some vegetables such as beans and spinach.
Health Benefits of Nutmeg
Regarding its health benefits, nutmeg is believed to aid digestion and relieve nausea and the sensation of vomiting. Nutmeg oil is used a component in aftershave and scents for men, where it lends its characteristically spicy scent.
And while nutmeg may be used liberally in culinary preparations, care should be taken not to consume large amounts of it in concentrated form, as it is known to have some drug-like properties that can cause hallucinations and illness.
References:
http://www.mccormick.com/content.cfm?id=8223 http://www.theepicentre.com/Spices/nutmeg.html
http://www.culinarycafe.com/Spices_Herbs/Nutmeg.html
Growing and Using Herbs and Spices by Milo Miloradovich
Spices and Herbs, Lore and Cookery: Lore and Cookery by Elizabeth S Hayes
