Botanical Name: Myristica fragrans Origin: Sri Lanka
The fruit of Myristica fragrans contains two components, the kernel (nutmeg) and the arillus (mace). When mace is removed, whole nutmeg remains and is known for its strong, unique taste and warming aromatics. Often incorporated in baking recipes and savory seasoning blends, nutmeg is also employed for its healthful benefits. Nutmeg whole is typically grated fresh for each use to maintain the spice’s vivacity of aroma and flavor.
The nutmeg tree is a native of the Banda Islands, a cluster of small volcanic islands historically known as the Spice Islands and now part of the province of Molucca in Indonesia. Nutmeg isn't really a nut, but the kernel of an apricot-like fruit. The closely related is an arillus, a thin leathery tissue between the stone and the pulp. Nutmeg powder is a popular addition to spice baking recipes and can also be added to herbal teas. Nutmeg belongs to the Myristicaceae family.
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