History
Nutmeg (Myristica fragrans) is the albumen (a type of tissue containing the seed's nutritional reserves) of the ovoid fruit of the nutmeg tree. The nutmeg tree is native to the Banda Islands in the Moluccas in Indonesia.
In the 15th century, Europeans sought to directly reach the producing islands of spices to get them for less than that paid to the Arabs who bought them themselves to Asian traders. After an attempt by the Portuguese, it was ultimately the Dutchman via the Dutch East India Company who managed to impose their monopoly.
The nutmeg tree is then exported to the Caribbean and Grenada to be grown there. It would have been introduced in Martinique during the colonization.
Varieties
The number of varieties is unknown. The nutmeg tree is a tree with aromatic evergreen leaves and small yellow flowers in clusters. It can reach 12m tall and be Centennial. We must wait 8 years before it bears fruit but will continue to produce for more than 60 years.
The fruit is an ovoid capsule. It includes a thick, meaty flesh that is consumed locally in candied fruit and seed. The seed is surrounded by a laciniated aril that yields the spice known as mace. Mace or nutmeg flower is the spice obtained from the tissue of the nutmeg plant.
Health benefits
Nutmeg is traditionally used for respiratory and rheumatic problems. It improves digestion and is a general and intestinal antiseptic. It is recommended for the treatment of neuralgia and nervous system disorders.
It can also be used to treat digestive disorders such as gastroenteritis, bloating and intestinal parasitosis.
Nutmeg is recommended for back pain and nervous disorders.
Uses
It is widely used to flavor potato dishes or others vegetables (see photo of cauliflower gratin opposite), as well as pasta, vegetables and bechamel sauce. It is found in English cakes, pies lemon and some cakes such as gingerbread. To maximize its taste, it is better to grate and add it after cooking.
We also made infusions and essential oils.
