Nutmeg and Mace

Botanical name: Myristica fragrans
Family name: Myristicaceae
Commercial part: Seed
Malayalam: Jathi (tree), Jathikka (fruit)

Nutmeg and Mace are two different spices obtained from the fruit of a single tree. While nutmeg is the dried kernel of the fruit, maze is the dried reticulated aril. The fleshy fruit is spherical in shape and pale yellow in colour. When the fruit matures, it bursts open exposing the bright red mace that covers the hard black seed.      

Nutmeg and mace are used as condiments. The ground form is used in the food processing industry. Nutmeg oleoresin is used in the preparation soups, sauces, confectionaries and baked foods. It is also used for seasoning meat and vegetables. Mace is more intense in flavour and is used in the preparation of savoury dishes.

The other Indian states that grow nutmeg and mace are Tamil Nadu and Karnataka.

Nutmeg has high medicinal value with its aphrodisiac, stimulant, carminative and astringent properties. Nutmeg oil is also used in the manufacturing of cosmetics.  




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