Description

Common Name Standardized: nutmeg Botanical Name Myristica fragrans Houtt.
Plant Family: Myristicaceae Synonyms Myristica moschata, Myristica officinalis Overview Introduction The nutmeg tree is a native of the Banda Islands, a cluster of small volcanic islands historically known as the Spice Islands and now part of the province of Molucca in Indonesia. Nutmeg isn’t really a nut, but the kernel of an apricot-like fruit. The closely related is an arillus, a thin leathery tissue between the stone and the pulp. Constituents Essential oil containing camphene, p-cymene, phellandrene, terpinene, limonene, myrcene, linalool, geraniol, terpineol, myristicin, elemicin, safrol, eugenol and eugenol. Parts Used The “nut”, ground to a fine powder. Buy powdered nutmeg from a reputable source that guarantees that the powder is not made from previously BWP (broken-wormy-punky) nuts. It’s also better not to use an irradiated product. Irradiating nutmeg breaks down the fatty acids that contain the essential oils that give nutmeg its aroma and flavor. Avoid irradiated nutmeg for best quality. Typical Preparations Most popularly added to food in either ground, chopped or powdered form. May also be taken as a tea or extract. Precautions Specific: No known precautions.
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This information is not intended to diagnose, treat, cure, or prevent any disease.