Supplier From
Surabaya,
East Java,
Indonesia
Supplier From
Surabaya,
East Java,
Indonesia
Nutmeg is the seed or ground spice of several species of the genus Myristica. Myristica fragrans (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. Conifers of the genus Torreya, commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to Myristica fragrans, and are not used as a spice. Indonesia is the main producer of nutmeg and mace.
If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value.
Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (Myristica fragrans) into powder. The spice has a distinctive pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog.
The seeds are dried gradually in the sun over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden club and the nutmegs are picked out. Dried nutmegs are grayish brown ovoids with furrowed surfaces. The nutmegs are roughly egg-shaped, about 20.5â??30 mm (0.81â??1.18 in) long and 15â??18 mm (0.59â??0.71 in) wide, weighing 5â??10 g (0.18â??0.35 oz) dried.
Two other species of genus Myristica with different flavors, M. malabarica and M. argentea, are sometimes used to adulterate nutmeg as a spice.
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Mr. Budi Harto, Bsc, MBA
+62 816 525 328
