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Nutmeg Spice Products

Nutmeg Spice Products

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Description
Nutmeg is several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. The nutmeg tree is important for two spices derived from the fruit, nutmeg and mace.[1] Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. This is the only tropical fruit that is the source of two different spices. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter (see below). The outer surface of the nutmeg bruises easily. The pericarp (fruit/pod) is used in Grenada to make a jam called "Morne Delice". In Indonesia, the fruit is also made into jam, called selei buah pala, or is finely sliced, cooked with sugar, and crystallised to make a fragrant candy called manisan pala ("nutmeg sweets"). The Common or Fragrant Nutmeg, Myristica fragrans, native to the Banda Islands of Indonesia, is also grown in Penang Island in Malaysia and the Caribbean, especially in Grenada. It also grows in Kerala, a state in the south part of India. Other species of nutmeg include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India, called Jaiphal in Hindi; both are used as adulterants of M. fragrans products.
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