Nutmeg

Description

Nutmeg is reported to have been introduced to Sri Lanka in the beginning of the 19th centaury but there are evidences that the crop had been brought here even before that by merchants who were traveling on the Silk Road

Sensory quality

Both spices are strongly aromatic, resinous and warm in taste. Mace is generally said to have a finer aroma than nutmeg, but the difference is small. Nutmeg quickly loses its fragrance when ground therefore, the necessary amount should be grated from a whole nut immediately before usage.

AYURVEDA & MEDICINAL USES
  • Nuttmeg has strong antibacterial properties. It is effective in killing a number of cavity-causing bacteria in the mouth.
  • Like cloves, nutmeg contains eugenol, a compound that may benefit the heart.
  • Myristicin found in nutmeg has been shown to inhibit an enzyme in the brain that contributes to Alzheimer’s disease and is used to improve memory.
  • It is used in small dosages to reduce flatulence [excessive stomach or intestinal gas, aid digestion and improve appetite.]
  • In Arab countries, nutmeg is valued as an aphrodisiac [substance believed to increase sexual desire.]
  • Nutmeg can help to combat asthma.
  • It is also used to relax muscles.