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Jaiphal (Nutmeg)

Introduction

The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.
The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner.
Nutmeg has long been lauded as possessing or imparting magical powers. A sixteenth century monk is on record as advising young men to carry vials of nutmeg oil and at the appropriate time, to anoint their genitals for virility that would see them through several days. Tucking a nutmeg into the left armpit before attending a social event was believed to attract admirers. Nutmegs were often used as amulets to protect against a wide variety of dangers and evils; from boils to rheumatism to broken bones and other misfortunes. In the Middle Ages carved wooden imitations were even sold in the streets. People carried nutmegs everywhere and many wore little graters made of silver, ivory or wood, often with a compartment for the nuts.

Nutmeg is not a nut and does not pose a risk to people with nut allegies. Allergy to nutmeg does occur, but seems to be rather rare.

Spice Description

The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation.
Bouquet: sweet, aromatic and nutty
Flavour: Nutty, warm and slightly sweet

Plant Description

A large tropical evergreen growing on average to 12 m (40 ft) and reaching as high as 20 m (66 ft). The bark is a dark grey-green which produces a yellow juice which oxidizes to red. It is thickly branched with dense foliage with tough, dark green, oval leaves about 10 cm (4 in) long. The trees are dioecious, meaning it has separate male and female plants, both being required for fertilization. It has small, light yellow bell-shaped flowers. The pale yellow fruit is a drupe, grooved like an apricot, splitting along the groove when ripe to expel the seed.
It prefers the rich volcanic soils and hot, humid conditions of the tropics. Nutmegs are propagated by seeds in nursery beds and after about six months they are transplanted to the plantation. It takes five years for the trees to flower, so that the sex can be determined and the males can be thinned out, leaving the optimum situation of one male for every ten females. Full bearing occurs after 15 years and the trees continue to bear fruit for about fifty years. A single mature tree produces up to 2,000 nutmegs per year. The fruit is often collected with a long pole with a basket attached (resembling a lacrosse stick), to pick the fruit from this trees. In Indonesia this is called a gai gai. When the fruit is harvested the seed is removed, then the mace from the seed. The mace is flattened between boards and the seeds dried until they rattle, when they are shelled.

Other Names

French: noix muscade
German: Muskatnuss
Italian: noce moscata
Spanish nuez moscada
Chinese: taukau
Indian: jaiphal(l), jaiphul, taiphal, taipmal
Indonesian: pala
Malay: buah pala
Thai: jathikkai

Culinary Uses

Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflés and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes. It is often included as part of the Moroccan spice blend ras el hanout. It is indispensable to eggnog and numerous mulled wines and punches.
One whole nutmeg grated equals 2 to 3 teaspoons of ground nutmeg.

History of Nutmeg Spice

Nutmeg was introduced to Europe by the Arab traders before the turn of the seventh century. In 12th century Europe, nutmeg was laid in piles and burned to fumigate the streets when some important personage was expected to pay the city a visit.

Nutmeg was of prime importance during the era of spice trade and colonialism in the 16th century. Moluccan nutmeg trade first came under the control of the Portuguese, who had to later relinquish it to the Dutch. When the West Indies region came under the British rule in the nineteenth century, nutmeg trees were planted in Trinidad and Grenada.

Attributed Medicinal Properties

Used in small dosages nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea. Nutmeg’s flavour and fragrance come from oil of myristica, containing myristicin, a poisonous narcotic. Myristicin can cause hallucinations, vomiting, epileptic symptoms and large dosages can cause death. These effects will not be induced, however, even with generous culinary usage.

Health Benefits of Nutmeg

Regarding its health benefits, nutmeg is believed to aid digestion and relieve nausea and the sensation of vomiting. Nutmeg oil is used a component in aftershave and scents for men, where it lends its characteristically spicy scent.

And while nutmeg may be used liberally in culinary preparations, care should be taken not to consume large amounts of it in concentrated form, as it is known to have some drug-like properties that can cause hallucinations and illness.

Nutrition Facts

Parameters	Value per 100g
Moisture	86.800 gm
Protein	1.000 gm
Fat	0.400 gm
Minerals	0.600 gm
Carbohydrates	11.200 gm
Energy	52.000 K cal
Calcium	40.000 mg
Phosphorus	10.000 mg
Iron	2.000 mg

Preparation and Storage

Whole nuts are preferable to ground nutmeg, as flavour deteriorates quickly. Whole nuts will keep indefinitely and can be grated as required with a nutmeg grater. Nutmeg is poisonous and should be used in moderation, a pinch or two is safe. Store both ground and whole nutmeg away from sunlight in airtight containers.

Quality Assurance

As we believe in providing quality products that are close to nature, we conduct various stringent quality tests under the supervision of the experts. These tests are performed with due care from the very initial stage of procurement of the products to the final stage of delivery to the end users.

Packaging

We also provide reliable packaging of the Jaiphal (Nutmeg)and other Jaiphal (Nutmeg)products. During the packaging procedure, we keep the hygienic level high and also ensure that there is no human touch. Moreover, the packaging has also helped in the easy and safe delivery of the products.

We are dealing with various esteemed clients located in India as well as in the markets of New Zealand and Dubai. We also promise to serve a superlative range of Jaiphal (Nutmeg)and Jaiphal (Nutmeg)products which includes green Jaiphal (Nutmeg)powder to our new customers as we serve to our existing satisfied clientele. The frequent and concrete feedbacks from our customers have also helped in the advancement of the managerial activities and serving the products as per the demand prevailing in the market. Last but not the least; we are also looking forward to provide more beneficial deals in the forthcoming years.

Jaiphal (Nutmeg)

	Introduction
	Spice Description
	Plant Description
	Other Languages
	Culinary Uses
	History of Nutmeg Spice
	Medicinal Properties
	Health Benefits of Nutmeg
	Nutrition Facts
	Preparation and Storage
	Quality Assurance
	Packaging

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