Nutmeg
By Sid • Feb 12th, 2008 • Category: Posts |
The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace. Nutmeg is the actual seed of the tree, roughly egg-shaped and about 1 inch (20 - 30 mm) long and 3/4 inch (15 - 18 mm) wide, and weighing between one quarter and one half ounce (5 and 10 grams) dried, while mace is the dried "lacy" reddish covering or arillus of the seed. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter. The outer surface of the nutmeg bruises easily. The pericarp (fruit/pod) is used in Grenada to make a jam called Morne Delice. In Indonesia, the fruit is sliced finely, cooked and crystallised to make a fragrant candy called manisan pala ("nutmeg sweets"). The most important species commercially is the Common or Fragrant Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia; it is also grown in the Caribbean, especially in Grenada. Other species include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India; both are used as adulterants of M. fragrans products. Content Courtesey: Wikipedia |
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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