Nutmeg Ceylon - Myristica fragrans

Orlandosidee
80047
From
ex Shipping
    Delivery time:3-5 working days after payments are received
Add to cart
  • Description
  • More

Nutmeg Ceylon - Myristica fragrans - the spice; the plant and the cultivation - Buy Nutmeg  |  Exquisite Spices | On line Shop

The nutmeg is the seed of the evergreen nutmeg tree (Myristica fragrans). The coat of nutmeg is called mace and both are used as a spice. Orlandosidee has both products for you, either individually or in combination.

The nutmeg is the seed of an apricot-like fruit. This fruit has a yellow color and white flesh. Inside the fruit is a hard-core nut with a black-brown shell. Around this shell there is a mantle - the Macis. Under the black-brown shell is the nutmeg.

The nutmeg tree (Myristica fragransist, an evergreen plant with a height of 5 to 18 meters), yields its first yield at the age of eight, achieving the highest yield at the age of 15. It originated in Indonesia and today also in South America, Africa and is grown in tropical Asia.

The harvest

The nutmeg tree bears fruit year-round, with the peak of the harvest occurring in June, July and August. At the harvest, the ripe fruits of the nutmeg tree are collected. Then they are peeled and the pulp is removed. Furthermore, the seed coat is removed which is the mace. It is dried separately. The black-brown nuts are dried on wooden shelves for 6 -8 weeks on grids until the seeds in the black-brown nut begin to rattle. Only now are the hard shells broken and the nutmeg is born. At first, the brown nutmegs are still soft, but they continue to dry and become hard. A tree can yield up to 100 kg.

Its aroma

The nutmeg has a warm and spicy aroma, with a sweet scent and highly aromatic notes of camphor and cloves. Finely ground, the nutmeg refines its food.

Culinary use

The nutmeg finely ground can season many dishes. It goes very well with light sauces or soups. Refine your mashed potatoes or cauliflower puree with nutmeg, it gives a wonderfully earthy note.

The aroma of nutmeg also blends well with egg, cheese, cabbage, pumpkin and sweet potatoes. As well as with chicken, fish, veal, lamb, seafood or mutton.

A component of many spice blends

The nutmeg is part of many different spice blends. Here you will find them among others in the following spice mixtures: Raz el Hanout, Tsire, Tabil, Cookies, Colombo, Colorado, Carioca, Berbere

Good to know

Furthermore, the nutmeg helps with nausea, but it must be used sparingly. After all, more than 5 grams can lead to hallucinations and impaired consciousness.

Storage

Please store your spices in an air tight container. Store it in a dark, cool and dry place

.