Organic Whole Nutmeg
Nutmeg is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia.
Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavoring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater.
In Indian cuisine, nutmeg is used in many sweet, as well as savory, dishes (predominantly in Mughlai cuisine). In Kerala Malabar region, it is considered medicinal and the flesh made into juice, pickles and chutney, while the grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavor. It is also added in small quantities as a medicine for infants. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.
In Middle Eastern cuisine, ground nutmeg is often used as a spice for savory dishes.
In Italian cuisine, nutmeg is almost uniquely used as part of the stuffing for many regional meat-filled dumplings like tortellini, as well as for the traditional meatloaf.
Japanese varieties of curry powder include nutmeg as an ingredient.
In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically, it is just a sprinkle on the top of the drink.
The pericarp (fruit/pod) is used in Grenada and also in Indonesia to make jam, or is finely sliced, cooked with sugar, and crystallized to make a fragrant candy.
In the US, nutmeg is known as the main pumpkin pie spice and often shows up in simple recipes for other winter squashes such as baked acorn squash.
Nutmeg butter is obtained from the nut by expression. It is semisolid, reddish-brown in color, and tastes and smells of nutmeg. About 75% (by weight) of nutmeg butter is trimyristin, which can be turned into myristic acid, a 14-carbon fatty acid, which can be used as a replacement for cocoa butter, can be mixed with other fats like cottonseed oil or palm oil, and has applications as an industrial lubricant.
World production of nutmeg is estimated to average between 10,000 and 12,000 tonnes per year, with annual world demand estimated at 9,000 tonnes; production of mace is estimated at 1,500 to 2,000 tonnes. Indonesia and Grenada dominate production and exports of both products, with world market shares of 75% and 20%, respectively. Other producers include India, Malaysia (especially Penang, where the trees grow wild within untamed areas), Papua New Guinea, Sri Lanka, and Caribbean islands, such as St. Vincent. The principal import markets are the European Community, the United States, Japan, and India. Singapore and the Netherlands are major re-exporters.