Nutmeg

Nutmeg is the seed of several species of evergreen trees in the genus Myristica. These trees grow naturally in the tropics of Southeast Asia and Australasia.

The nut itself is egg-shaped, 15–18 mm thick and 20–30 mm long. The dried bark of the nut or the nut itself is used. Several other products are also produced from the trees—essential oils, resins, and butter.

The most important species is the common or fragrant nutmeg, Myristica fragrans, which grows in the Indonesian Banda Islands. It is cultivated in the Caribbean, especially in Grenada. Other species are the Papuan nutmeg, M. argentea, from New Guinea, and the Bombay nutmeg, M. malabarica, from India. Both are used as additives in M. fragrans products.

Nutmeg and its bark have similar flavors, with the nutmeg flavor being slightly sweeter and more delicate. The bark is often preferred in light-colored dishes because of the light orange, saffron-like color it imparts. The bark is more expensive because its yield is only 15% that of the nutmeg.

In Indian cuisine, nutmeg is used almost exclusively in sweets.

In European cuisine, the nutmeg and its peel are particularly often used in potato dishes and processed meat products. They are also used in soups, sauces, and baked goods.

Japanese versions of curry include nutmeg among their ingredients.