Francesca Carpenter, Gleaner Writer
Freshly grated nutmeg. - photo by Nashauna Drummond
Nutmeg (myristica fragrans) is firmly rooted in Jamaican cuisine and unique among the spice plants. Nutmeg is used as two spices; the seed is dried and used in powdered form while the outer fleshy network is also dried and ground, producing the spice known as mace.
Nutmeg is one of the oldest spices and, along with pepper and cloves, has been cultivated for over 1,000 years. The nutmeg tree can grow up to 70 feet.
Medicinal uses
The health benefits of nutmeg oil includes its ability to treat stress, pain, menstrual cramps, heart disorders, indigestion, blood pressure, cough and bad breath.
The health benefits of nutmeg oil can be attributed to its medicinal properties such as sedative, stimulant, relaxing, anti-inflammatory, antiseptic, bactericide, etc.
Nutmeg oil also enhances concentration and increases your overall efficiency at study and work.
Culinary Uses
Nutmeg is an extremely versatile spice and is usually associated with sweet, spicy dishes, such as 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, split 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 indispensable to eggnog, carrot juice, soursop juice, and numerous mulled wines and punches.
Nutmeg Muffins
2 cups flour
3/4 cup sugar
1 tbsp baking powder
11/2 whole nutmegs, grated
1/2 tsp salt
1 egg
3/4 cup double cream
3/4 cup milk
5 tbs butter, melted
Method:
1. Preheat oven to 150 C
2. Grease the muffin tins.
3. Stir flour, sugar, baking powder, nutmeg and salt together thoroughly with a fork in a medium-size bowl.
4. Beat the egg well in a small bowl, then stir in the cream, milk, butter and blend well.
5. Add the cream mixture to the flour mixture and stir until there are no streaks of flour. Do not over-mix.
6. Spoon batter two-thirds full in each muffin cup and bake for about 20 minutes, or until rounded tops are lightly golden.
7. Remove muffins from the pan and serve warm or cool on a rack and store or freeze for later use; warm before serving.
The versatile nutmeg
The nutmeg is a versatile ingredient for any kitchen. It spices up all the cakes, buns and puddings and is perfect for porridge, eggnog and most milk-based beverages.But did you know that the nutmeg is said to be a good antidote for travel sickness? Remember that the nutmeg is not a nut, and does not pose a risk to people with nut alleges.
Nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhoea, vomiting and nausea. Remember when you were a child and you were advised to place one under the tongue over long journeys? This would prevent motion sickness.
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.
(Source: Google.com)
This is close-up view of a nutmeg tree. - photos by Barbara Ellington
When mature, the dried fruit slowly opens to reveal the nut covered in mace.
