About the beneficial and dangerous properties of nutmeg: culinary use and contraindications for use

Nutmeg is a seasoning widely known in the world of cooking, traditional medicine and other uses. The spice is famous for its spicy aroma, piquant flavor notes and many beneficial properties.

Finding nutmeg in our latitudes is not difficult at all. Although it grows mainly in tropical forests. The inhabitants of Europe discovered this spice a long time ago. And from there the popularity of the seasoning spread almost throughout the world. Today, you can certainly purchase the required amount of bulk aromatic seasoning called “nutmeg” without any difficulties. But, of course, before using this aromatic flavoring additive for any purpose, it is worth familiarizing yourself with the properties inherent in the product.

What is nutmeg?

Nutmeg is a sweet-smelling spice that is the gray-brown oval kernel of a tropical evergreen tree, used in grated form to flavor sweet, salty foods and drinks.

What does nutmeg look like - photo

Nutmeg is unevenly oval in shape, brownish, approximately 2-3 cm in diameter, with a light beige network of wrinkles, and has a characteristic marble pattern in cross-section.

General description of how and where it grows

The pleasantly aromatic nutmeg is actually the seed (kernel) of the fruit of the evergreen Nutmeg tree (Myristica), which grows in the rainforests of the Indonesian Moluccas Islands, also known as the Spice Islands.

Botanically, the plant belongs to the Muscataceae family (Myristicaceae). Its scientific name is Myristica fragrans. There are several other types of Nutmeg that are similar in appearance, however they are less valuable as they do not have the same intense aroma and taste. They are used to obtain essential oil.

A mature tree can reach a height of 15-18 m. This plant is a source of nutmeg and color, two valuable spices.

How nutmeg grows - photo

The fruits develop from flowers collected in small racemes.

The nutmeg fruit is an apricot-sized nut that splits when ripe.

It contains an oval, hard kernel known as the “nutmeg spice.” This seed (kernel) is tightly enveloped in a crimson-red mesh involucre (macis), which is called “nutmeg” because it looks like irregularly shaped petals. These are two different spices, both have a warm, sweet flavor.

Nutmeg is actually a seed, although it does have the word “nut” in its name.

Description

This well-known seasoning is made from the fruits of the nutmeg tree. The ground spice is a light brown, homogeneous powder with a bright woody aroma.

How to get seasoning

The nutmeg tree produces crops up to three times a season. After harvesting the fruit, the outer covering is removed and discarded. Just under the hard husk is a red shell that firmly envelops the kernel. It is carefully peeled from the surface of the nutmeg, dried and sold either whole or ground into powder.

Nutmegs are dried under the sun or in special drying machines for several days to weeks until they begin to rattle when shaken.

They are then shelled and the shriveled nutmeg kernel is removed. It is soaked in lime water to prevent insect infestation and germination.

The main producers are Indonesia and the island of Grenada.

Origin

The birthplace of nutmeg is the Moluccas Islands. They are located in eastern Indonesia, and it was there that the spice itself was first produced. A little later, with the development of trade, the spice spread throughout Europe (a war was even started in the Middle Ages for the right to own the islands on which nut plantations grew).

At that time, the fruits of the nutmeg tree were indeed very valuable, and only rich people could afford to purchase the seasoning. At that time, all sorts of miraculous properties were attributed to this spice: it was used as an aphrodisiac, as a medicine, and as the main component of perfume. Nowadays, this spice is mainly used in cooking and gives many dishes an amazing, rich taste.

How to choose and where to buy

In stores you can buy both whole nutmeg and crushed into powder.

Ground, while convenient, tends to quickly lose its flavor and aroma. For this reason, it is usually sold in very small quantities.

If you rarely use this spice, buying whole nutmeg is the best option because you'll get a fresh, aromatic, and delicious spice every time you grate it.

High-quality nutmegs measure 1.5-2.5 cm in diameter, light brown, firm to the touch, without cracks or stains. Wrinkles and folds should not be deep. The rounder the nut, the more intense the aroma.

Nutmeg in powdered form is often adulterated and mixed with other lower quality varieties. Choose well-sealed packaging from a reputable company that states manufacturing and expiration dates.

Cinnamon

Cinnamon is one of the most common and affordable spices, which is easy to find in the store or in your neighbor’s kitchen.

The stick-shaped spice is made from the inner layer of bark of trees belonging to the genus Cinnamomum. But for culinary purposes it is more convenient to use ground cinnamon.

Cinnamon powder has a strong aroma, so add half the amount of nutmeg indicated in the recipe to dishes.

How and how much to store

Store whole nuts and ground powder in an airtight container in a cool, dark, dry place. If stored properly, the shelf life of ground nutmeg is up to six months, and whole nutmeg can be stored for at least two years.

Heat, humidity and light will speed up the volatilization of the oils that give nutmeg its distinctive aroma.

Freezing as a method of storing this seasoning will not work; on the contrary, it will cause the nutmeg to lose most of its aroma and taste. This will shorten the shelf life of the product. It's best to keep it away from heat sources, such as a window, stove or radiator, and away from direct sunlight.

If you are storing an unopened jar of whole or ground nutmeg, there is no need to transfer the spice to another container. Just place it in the darkest, driest corner of your closet.

Always keep the jar of nutmeg tightly closed. Close the lid carefully each time after use to protect the spice from moisture.

Storage conditions

To enjoy the aroma of the spice every time you use it, it is important to store it correctly. The choice of packaging has its own subtleties:

• Metal utensils - tin or stainless steel, with a tight-fitting lid. Does not allow light, foreign odors, or moisture to pass through. Muscat can be stored in such a container for several months.
• Glass containers are more airtight than metal ones, but allow light to pass through. Preference should be given to a jar made of dark glass or in a fabric case.
• Ceramics is the most appropriate storage option provided that the container is sealed.
• Plastic – suitable for short-term storage, as this material absorbs odors.
• Wood is an environmentally friendly material, but, like plastic, it can depreciate the value of nutmeg by absorbing its aroma.

The nut retains its taste and properties for a long time in dark rooms, without temperature changes.

Partially used or crushed nutmeg should be wrapped in foil to prevent it from losing its essential oils and aroma.

Chemical composition

Nutmeg contains many chemical compounds that have antioxidant properties, prevent disease and promote health.

Nutritional value of nutmeg per 100 g.

Beneficial features

The benefits of nutmeg are due to its composition, rich in vital elements. They have many therapeutic uses in traditional medicines:

• antifungal;
• antidepressants;
• aphrodisiacs;
• digestive;
• antimicrobial.

Nutmeg contains essential oils that impart a sweet aromatic taste, such as myristicin, elemicin, eugenol and safrole. Other volatile oils are pinene, camphene, dipentine, cineole, linalool, sabinine, safrole, terpineol.

This spice is a good source of minerals such as copper, potassium, calcium, manganese, iron, zinc and magnesium. Potassium is an important component of body cells and fluids that help control heart rate and blood pressure. The human body uses manganese and copper for the antioxidant enzyme, superoxide dismutase. Iron is important for the production of red blood cells and as a cofactor for the enzymes cytochrome oxidases.

Nutmeg is rich in vitamins including ascorbic acid, folic acid, riboflavin, niacin, vitamin A, and many flavonoid antioxidants such as beta-carotene and cryptoxanthin, which are essential for supporting health.

8 Health Benefits of Nutmeg

1. Eases pain. Nutmeg contains many important essential oils such as myristicin, elemicin, eugenol and safrole, which have anti-inflammatory effects and relieve joint and muscle pain.
2. Helps with insomnia. This spice has a calming effect when consumed in small doses.
3. Promotes digestion. Nutmeg has an antimicrobial effect on the body. So, if you are suffering from digestive problems such as diarrhea, constipation, bloating or gas, a home remedy is to put a pinch of this spice in soups or stews and eat it. This will help the secretion of digestive enzymes and the fiber content of nutmeg will improve intestinal motility and remove excess gases.
4. Improves brain function. Nutmeg is an aphrodisiac that stimulates nerves in the brain. Known to be an effective ingredient for treating depression and anxiety as its essential oil relieves fatigue and stress. Nutmeg works as an adaptogen, meaning it can be both a stimulant and a sedative, depending on the body's needs. During times of stress, it will help lower blood pressure. Conversely, it can lift the mood and act as a tonic and stimulant. This spice is also known to be beneficial for concentration.
5. Freshens breath. Bad breath can be a sign of toxicity in the body due to an unhealthy lifestyle, poor diet, or alcohol. Nutmeg promotes detoxification by cleansing the liver and kidneys. Since its essential oils have antibacterial properties, it destroys bacteria in the mouth that cause bad odor. It is commonly used as an ingredient in Ayurvedic toothpastes.
6. Improves skin. Nutmeg is widely used in skin care due to its antimicrobial and anti-inflammatory properties, as well as its ability to treat blackheads, acne and clogged pores. At home, mix equal parts of nutmeg and honey and apply this mixture to pimples. Leave on for 20 minutes and then rinse with warm water.
7. Regulates blood pressure and blood circulation. The high mineral content makes nutmeg useful for regulating blood circulation and blood pressure. It contains calcium, iron, potassium, manganese, which are necessary for the normal functioning of the body.
8. Helps against cancer. A 2015 study found that nutmeg reduces toxins that may contribute to the development of colorectal cancer. It also promotes the regulation of intestinal flora and has an anti-inflammatory effect, which prevents carcinogenesis in the intestine.

Nutmeg essential oil is used in perfumery and cosmetics to create masculine “woody” scents, for the production of soaps, deodorants, and air fresheners.

Essential oil

Nutmeg essential oil is extracted from nutmeg kernels by evaporation. It has a beige color and a spicy, rich aroma.

This remedy has a beneficial effect on the human body: it calms the nervous system, improves memory, helps to concentrate, stimulates blood circulation, and increases libido. Acts as an antiseptic and anesthetic, and also has a beneficial effect on digestion.

In its pure form it causes burns on the skin, so it is dripped into the base (vehicle) vehicle. Depending on the situation, it can be cream, vegetable oil, shampoo, liquid soap. Used in the following ways:

1. Rubbing and application - used for pain. Mix 5-10 drops of nutmeg with any vegetable.
2. Aromatic baths, massage products. Before use, add 3 drops to 15 g of base product.
3. Inhalations - use 1 drop, the procedure is carried out for 3-5 minutes.
4. Oral use - add 1 drop to a drink or cooked dish.
5. Warming rubbing - add 4 to 5 drops of nutmeg to 15 g of the main mixture.
6. Aromatherapy - use a maximum of 5 drops of the product. The procedure should not exceed 1 hour, then the room is ventilated.
7. They flavor tobacco and tea and use them to create compositions in eau de parfum and perfumes.

The drug is contraindicated in pregnant women due to the risk of causing bleeding. With prolonged use it exhibits toxic properties; it should not be used for more than 4 hours a day.

Contraindications for use: epilepsy, depressive and manic disorders, states of nervous overexcitation.

Contraindications (harm) and side effects

This spice contains a substance called myristicin with very unpleasant toxic side effects. Consumption of nutmeg in large doses (more than 1-2 teaspoons) can be harmful to health and cause lack of concentration, sweating, palpitations, body pain and, in severe cases, hallucinations and delirium.

Although rare, a few deaths have been reported, usually from accidental ingestion of large quantities of nutmeg.

Intentional use for its psychoactive effects or accidental ingestion of large amounts by a child may result in poisoning.

Symptoms of intoxication will look like this:

• Excessive fatigue and drowsiness.
• Convulsions, hallucinations and delusions.
• Vomit.
• Nausea and headache.

Again, these symptoms can only occur when there is overuse of nutmeg or its essential oil.

The dangerous dose far exceeds any culinary use and when flavoring foods, nutmeg will not cause harm. You should not refuse to use this seasoning.

This spice is not considered a nut, and there are no recommendations to avoid it for people with peanut or tree nut allergies.

In very small quantities, nutmeg can be safely used even during pregnancy and breastfeeding.

Nutmeg for weight loss

Although nutmeg is a good source of dietary fiber, its use as a weight loss aid is not recommended. Even if you consume it in moderation, it will still cause unpleasant side effects during a weight loss diet, such as dizziness, nausea, dry mouth, and irregular heartbeat. Other fiber-rich foods, such as bran, will work much more effectively without the risk of poisoning.

Use in cooking

Nutmeg is used both as an independent seasoning and in a mixture with other spices. Suitable for sweet and savory dishes.

What dishes do they put it in?

• It is often used in sweet dishes (jams, compotes, mousses, puddings, curd spreads) and dough confectionery products (pretzels, muffins, Easter cakes, biscuits, cookies, sweet pies).
• Goes great with pumpkin, potatoes, turnips.
• This spice works very well in dairy dishes and is often used in custards and dessert sauces. Combines with other “warm” spices - cinnamon, cardamom and cloves in holiday cookies and cakes.
• Nutmeg is often added to savory meat dishes, where it enhances the flavor.
• Used in all kinds of dishes made from minced meat or fish (rolls, casseroles).
• Particularly good in creamy or cheesy dishes and often added to alfredo or béchamel sauce. The spicy flavor of nutmeg creates a nice contrast with the cream cheese.
• Used to flavor meat and is often an ingredient in spicy mixtures such as garam masala or curry.
• This is a great seasoning for pasta.
• Also used in various drinks - coffee, mulled wine, masala tea.
• Pairs well with baked or stewed fruits and improves the taste of apple roll.

Recipe for biscuit omelet with nutmeg – video

How much to add and when

Whole nutmegs can be ground at home just before cooking. One whole nut yields 2 to 3 teaspoons of grated nut. If you don’t have a special grater at hand, the smallest one available will do.

Since nutmeg is very strongly flavored, it is added in small quantities. Most often, only one-eighth of a teaspoon is required for 1 kg of product or 1 liter of liquid, and less often - a little more than a quarter.

Nutmeg is added at any stage of preparation:

• At the beginning of the process - into fillings for pies and minced meat for cutlets.
• 10-15 minutes before readiness - add sauces and gravies.
• Immediately before serving, sprinkle a pinch of this seasoning on the finished dish.

It is ideal to add fresh grated spice when the dish is almost ready, since cooking reduces the taste.

Culinary tandem

Finally, we offer you some simple recipes using nutmeg that you can easily prepare at home. The dishes were prepared by the editors and tasted. We recommend!

Chicken Pastorma

A great alternative to sausage.

Ingredients:

• chicken or turkey breasts – 0.5 kg
• garlic 2 teeth
• raises oil 2 tbsp.
• honey 1 tsp
• salt 3 tsp.
• water 1.5 tbsp.
• ground paprika – 1 tbsp.
• nutmeg ¼ tsp.

Cooking method:

1. Dissolve salt in water and place the breast in it so that the brine completely covers it. Leave for at least 2-3 hours, preferably overnight.
2. Squeeze the garlic through a press and add to honey, previously mixed with other spices.
3. After the time has passed, take out the breast, shape it into a roll and tie it with thread.
4. Coat the resulting “sausage” with a honey-spicy mixture and bake in the oven for 15-20 minutes at a temperature of 240-250C. Do not open the oven. Turn off the stove after the allotted time and leave the roll there until it cools completely (2-3 hours).
5. Then you can put it in the refrigerator or cut it and serve it.

Mulled wine

This is not only a tasty drink, but also an excellent remedy for colds.

Ingredients:

• wine – 0.75 l
• granulated sugar – 100 grams

spices a pinch:

• nutmeg kernel - on the tip of a knife
• sweet peas – 2-3 pcs.
• lemon zest from one lemon
• cinnamon – 1-2 sticks
• ginger
• cloves – 2-3 pcs.

Cooking method:

1. Pour wine into an enamel saucepan (strictly) and place on low heat.
2. Slowly heat the contents, adding spices and sugar in portions. Do not boil the mixture!
3. The finished drink is drunk warm from a glass container in small sips.

How to replace nutmeg

Here are some suitable substitutes:

• Mace. This is the outer shell that surrounds the nutmeg, which is why it tastes similar. Replace the nutmeg in your recipe with the same amount of nutmeg.
• Garam masala. It is a spice blend commonly used in Indian, Pakistani and other Asian cuisines. The ingredients vary, but a typical recipe includes mace, nutmeg, cinnamon and cloves, so this is a good substitute. Since garam masala typically contains peppercorns, bay leaves and cumin, this substitute works best in savory dishes.
• Cinnamon. You can use cinnamon as a substitute for nutmeg in both sweet and savory dishes. It has a similar flavor but is a little spicier, so use half as much and taste to see if you need to add more.
• Ginger. This root is more pungent than nutmeg. Since it does not have a sweet taste, ginger is best used as a substitute in spicy meat and vegetable dishes in a 1:1 ratio.

So, nutmeg, in addition to its high taste and aromatic qualities, is very beneficial for health and, therefore, it is worth adding when preparing dishes. Do not forget about contraindications and possible harm if used incorrectly in order to enjoy only the benefits of this spice.

Price

Nutmeg can be purchased whole or ground. Whole fruits have a higher cost, but the taste and aroma are brighter and richer. You can grind the spice yourself using a grater or pepper mill.

Until the 17th century, the sale of nutmeg was a Dutch monopoly. The shortage of this spice on the market has provoked unscrupulous sellers to commit fraud. Instead of nuts, unknowing buyers were offered wooden imitations.

The image of nutmeg on the flag of Grenada recalls the development of the country's economy, thanks to the supply of this spice.