Nutmeg (Myristica fragrans) is a spice that comes from the seed of a tropical evergreen tree native to Indonesia. The tree’s fruit is apricot-like and golden in color, and the nutmeg and mace come from the kernel and outer skin of the fruit, respectively.
To prepare nutmeg as a spice, the kernel and arils are dried for six to eight weeks, which causes them to lose their shiny appearance. The dried nutmeg is then ground into a fragrant brown powder with a slightly sweet and warm taste and a pungent aroma. Nutmeg adds a nutty flavor to many sweet and savory dishes, including baked goods, breads, confections, puddings, dairy products, meats, sausages, sauces, vegetables, and beverages. It’s also a common ingredient in holiday treats like eggnog and baked vanilla custard.
Nutmeg has many medicinal uses as well, including treating stomach ulcers, indigestion, liver disorders, and as an anti-inflammatory, antithrombotic, and aphrodisiac. However, there isn’t enough scientific information to determine an appropriate dose for nutmeg, so it’s important to follow product labels and consult a healthcare professional before using it.
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