The nutmeg tree yields nutmeg fruits up to three times each season.
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The nutmeg tree yields nutmeg fruits up to three times each season. Once harvested, its outer pulp or husk is removed and discarded. Just underneath the tough hull is the golden-brown collar aril, known as “mace”, enveloping the nutmeg kernel. Mace is gently peeled off from the kernel surface, flattened into strips, dried and sold either whole or finely ground into powder. Thought to have originated in the tropical rainforest of the Indonesian Maluku islands, also known as “Spice Islands”. Used in cooking with a more intense aroma than nutmeg, it significantly enhances colour, taste and flavour of foods. It also contains antioxidant compounds, essential oils, minerals and vitamins, along with many therapeutic applications such as anti-fungal, anti-depressant, aphrodisiac, digestive and carminative. Used in Traditional Chinese and Ayurvedic medicines to treat nervous and digestive illnesses.
|Botanical Name||Myristica fragrans|
|Organic Status||Certified Organic|
|Country of Origin||Indonesia|
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