Product: Organic Nutmeg, Ground
Latin Name: Myristica fragrans syn. Myristica officinalis.
Plant Family: Myristicaceae
Other Names: Qoust, Sadihika, Wohpala, Nuez Moscada, Muscade, Muskatnuss, Muskotnöt, Noce Moscata, Jaiphal, Buah Pala, Rou Dou Kou, Natumegu & Szerecsendió.
Description: Nutmegs are the seeds of the fruits of myristica fragrans, an evergreen tree native to the Moluccas in Indonesia, now known as the Spice Islands; it is also cultivated in the West Indies. The tree grows up to 12-18 metres in height; the alternate leaves are oblong, leathery and dark glossy green on the upper surface, paler green on the underside and approximately 15cm in length. The dioecious flowers are yellow in colour, small, unscented, and bell shaped resembling slightly those of the lily-of-the-valley. The fruits resemble plums in shape and are 5-8 cm in length, fleshy, and when split open reveal the seeds which are ovoid, 2-3 cm in length, dark brown in colour, with a hard seed coat surrounded by a red net light seed coating known as an aril, attached to the base of the seed.
Interesting Fact: Did you know that as well as being a popular culinary spice, nutmeg has been used as a fumigant and incense and is said to have been the incense of choice when Henry VI was crowned in Rome in the 12th century? In the 17th century, Culpeper described the astringent nature of nutmegs as being ‘good to stay the lask; they are effectual in all cold griefs of the head or brain, for palsies, shrinking of sinews, and diseases of the womb’. He also advocated their use to freshen the breath and help to eradicate flatulence. Culpeper included a recipe to help bring rest which to the weary which included nutmeg ‘take two pieces of red rose-cake and warm them in vinegar over a chafing-dish of coals, then scrape nutmeg upon the cakes, and bind it to warm the temples’. The ancient Chinese added nutmeg to their wine to make a tonic to enhance the performance of the brain, they had to use the spice with caution however as in too high a quantity it can be a hallucinogenic and even toxic.
Ingredients: The ground seeds from the fruit of organic myristica fragans.
Allergy Advice: Nutmeg contains a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet. Large quantities can be toxic, so use sparingly.
SUGGESTED USENutmeg has an aromatic, sweet, rich, spicy flavour, which works well with both sweet and savoury dishes. Nutmeg is usually grated on/into dishes. It is an ideal partner for dairy dishes including milky puddings such as junket, rice pudding and cheese sauces, use to season risotto, homemade sausages and burgers. It works well sprinkled on to vegetables such as carrots, potato and spinach and can enhance the flavour of meat sauces such as bolognese and chilli. A little goes a long way!
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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