Nutmeg
Nutmeg is the aromatic seed of Myristica fragrans, used as a spice, with warm, nutty flavor and small, reddish-brown fruit husks.
About Nutmeg
Nutmeg (Myristica fragrans) is the seed of an evergreen tropical tree native to the Maluku Islands of Indonesia, also known as the “Spice Islands.” It has been prized for centuries for its distinctive warm, nutty, and slightly sweet flavor, making it one of the world’s most celebrated spices. The tree produces small, ovoid fruits that resemble apricots; when ripe, the fruits split open to reveal a hard brown seed covered by a bright red aril, which is processed separately as the spice mace. The seed itself—commonly ground or grated—is the source of nutmeg powder, used extensively in both sweet and savory culinary dishes. Its flavor is aromatic, warm, and slightly peppery, complementing baked goods, desserts, sauces, beverages, and spice blends. Mace, the red lacy covering around the seed, has a similar flavor profile but is more delicate and slightly sweeter. Both components are highly valued in global cuisine and traditional medicine. Nutritionally, nutmeg is low in calories but rich in essential oils, antioxidants, and trace minerals such as manganese, copper, and iron. It has historically been used in traditional remedies for digestive support, sleep promotion, and mild pain relief. However, nutmeg should be used sparingly, as high amounts can be toxic. Nutmeg trees thrive in tropical climates with consistent rainfall, warm temperatures, and well-draining soil. The fruit matures over 6–8 months, turning yellow and splitting open when ready for harvest. Ripeness is indicated by the natural splitting of the outer husk, revealing the seed and aril inside. The edible parts are the seed (nutmeg) and the red aril (mace); the outer husk is generally discarded or used for extraction of essential oils. Cultivation is concentrated in Indonesia, Grenada, India (Kerala), Sri Lanka, and the Caribbean. Nutmeg continues to be a highly valued spice worldwide, cherished for its flavor, aroma, and historical significance as one of the cornerstones of global trade during the spice age.
Gallery
Seasonality
Growing Regions
Categories
Characteristics
Scientific Name
Myristica fragrans
Colour
Texture
Calories
525 per 100g
Taste Profile
Ripeness Indicators
Fruit splits naturally when mature, revealing the dark brown seed covered with a bright red aril.
Edible Parts
Seed (nutmeg) and red aril (mace); outer husk is not eaten.
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