Fruit trees we are looking for
Myristica fragrans
Myristica fragrans
Scientific name: Myristica fragrans
Common Names: Nutmeg, Nutmeg, Banda Nut
English names: nutmeg
Botanical classification: family of myristicaceae (Myristicaceae)
Nutmeg is the spice of the seed or soil of several species of the genus Myristica. Myristica fragrans (scented nutmeg or real nutmeg) is an evergreen tree with dark leaves grown for two spices derived from its fruits: nutmeg and mace. It is also a commercial source of essential oil and nutmeg butter. California nutmeg, Torreya californica, has a similar appearance, but is not closely related to Myristica fragans and is not used as a spice.
Nutmeg seeds
Nutmeg is the spice obtained by grinding the seed of the fragrant tree of nutmeg (Myristica fragrans) powder. The spice has a distinctive pungent fragrance and a slightly sweet, warm taste; it is used to flavor many bakery products, confectionery, puddings, potatoes, meats, sausages, sauces, vegetables and other beverages such as eggnog.
The seeds are gradually dried in the sun over a period of six to eight weeks. Meanwhile, the nutmeg detaches from its hard seed coat until the nuclei vibrate in their shells when shaken. The shell is then broken with a wooden stick and the nutmegs are removed. The dried nutmegs are greyish brown ovals with furrowed surfaces. The nutmeg is roughly ovoid, about 20.5-30 mm (0.81-1.18 in.) Long and 15-18 mm (0.59-0.71 in.) Wide and weighs 5 to 10 g (0.18-0.35 oz) dried.
Mace is the spice obtained from the reddish seed (aril) of the nutmeg seed. Its flavor is similar to that of nutmeg but more delicate. it is used to flavor baked goods, meat, fish, vegetables and to preserve and marinate them.
In the treatment of mace, the crimson-colored aril is removed from the nutmeg seed that it envelopes and is flattened and dried for 10 to 14 days. Its color changes to pale yellow, orange or tan. Dry whole mace consists of flat, smooth, horny and brittle pieces about 40 mm long.
Botany and culture
The most important commercial species is the common, true or scented nutmeg, Myristica fragrans (Myristicaceae), native to the Banda Islands in the Maluku (or spice islands) of Indonesia. It is also grown on Penang Island in Malaysia, the Caribbean, especially in Grenada and Kerala, ancient Malabar in ancient writings as a hub of the spice trade in southern India. In the 17th century work, Hortus Botanicus Malabaricus, Hendrik van Rheede reports that Indians learned about the use of nutmeg by Indonesians through ancient trade routes.
Nutmeg is a dioecious plant that spreads sexually (seeds) and asexually (cuttings or transplants). Sexual reproduction gives 50% of unproductive male seedlings. Since there is no reliable method for determining the sex of the plant before the sixth to eighth year of flowering, and sexual reproduction presents incompatible yields, grafting is the preferred method of propagation. Epicotylic grafting (a variant of the split graft using seedlings), approach grafting, and budding have been successful, with epicotyl graft being the most widely adopted standard. Air stratification is an alternative but not preferred method because of its low success rate (35 to 40%).
The first nutmeg harvest occurs seven to nine years after planting and the trees reach full production after twenty years.
Culinary uses
Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter taste and a more delicate flavor. Mace is often preferred in light dishes for the bright orange hue, saffron, which it confers. Nutmeg is used to flavor many dishes, and is now mainly found in Western supermarkets in ground or grated form. The whole nutmeg can also be ground at home using a rasp specially designed for nutmeg.
In Indonesian cuisine, nutmeg is used in various dishes, mainly in many spicy soups, such as some soto, konro [8], oxtail soup, sup iga (rib soup), bakso and sup kambing. It is also used in sauce for meat dishes such as beef stew, tomato ribs and European dishes such as beef steak, rolade and bistik lidah.
In Indian cuisine, nutmeg is used in many sweet or savory dishes (mainly in the Mughlai kitchen). In the Kerala Malabar region, grated nutmeg is used in meat preparations and is also little used in desserts. It can also be used in small amounts in garam masala. Ground nutmeg is also smoked in India.
In traditional European cuisine, nutmeg and mace are used mainly in potato dishes and processed meat products; they are also used in soups, sauces and bakery products. It is also commonly used in rice pudding. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower and green beans. Nutmeg is a traditional ingredient in hot cider, mulled wine and eggnog. In Scotland, mace and nutmeg are generally the two ingredients of haggis. In Italian cuisine, nutmeg is used in stuffing for many regional meatballs such as tortellini, as well as for traditional meatloaf. Nutmeg is a common spice for pumpkin pie and recipes for other winter squash, such as baked pepper squash. In the Caribbean, nutmeg is often used in drinks such as Bushwacker, Painkiller and Barbados punch. As a rule, this is a dusting on the top of the drink.
Fruit
The pericarp (covered with fruit) is used to make jam, or is finely sliced, cooked with sugar and crystallized to give a scented candy. The sliced nutmeg fruit flesh is made of manisan (sweets), either moist, seasoned in a sweet syrup liquid, or coated with dry sugar, a dessert called pala manisan in Indonesia. In Penang's kitchen, the dried and shredded nutmeg rind is coated with sugar and used as a garnish on the Penang ais kacang. The nutmeg crust is also mixed (creating a fresh, green, tangy and white juice) or boiled (giving a much sweeter and browner juice) to make frozen nutmeg juice. In the Kerala Malabar region of India, it is used for juices, pickles and chutney.
Essential oil
The essential oil obtained by steam distillation of ground nutmeg is widely used in the perfume and pharmacy industries. This volatile fraction generally contains from 60 to 80% of d-camphene by weight, as well as amounts of d-pinene, limonene, dendarnol, terpineol, geraniol, safrol and myristicin. In its pure form, myristicin is a toxin and the consumption of excessive amounts of nutmeg can lead to myristicin intoxication. The oil is colorless or pale yellow and smells and tastes like nutmeg. It is used as a natural food flavor in baked goods, syrups, beverages and sweets. It is used to replace ground nutmeg because it does not leave particles in food. The essential oil is also used in the cosmetic and pharmaceutical industries, such as toothpaste, and as an ingredient in some cough syrups.
After extraction of the essential oil, the remaining seed, containing much less flavor, is called "spent". Industrial mills are often mixed with pure nutmeg to facilitate the milling process, as nutmeg is not easy to grind due to the high percentage of oil in pure seeds. Nutmeg with a variable percentage of consumption (around 10% w / w) is also less likely to clot.
Nutmeg butter
Nutmeg butter is obtained from the nut by expression. It is semi-solid, reddish-brown in color and has the taste and smell of nutmeg itself. About 75% (by weight) of the nutmeg butter is trimyristine which can be converted to myristic acid, a fatty acid with 14 carbon atoms being able to replace the cocoa butter which can be mixed with other fats such as lime. cottonseed oil or palm oil, and have applications as an industrial lubricant.
Scientific name: Myristica fragrans
Common Names: Nutmeg, Nutmeg, Banda Nut
English names: nutmeg
Botanical classification: family of myristicaceae (Myristicaceae)
Nutmeg is the spice of the seed or soil of several species of the genus Myristica. Myristica fragrans (scented nutmeg or real nutmeg) is an evergreen tree with dark leaves grown for two spices derived from its fruits: nutmeg and mace. It is also a commercial source of essential oil and nutmeg butter. California nutmeg, Torreya californica, has a similar appearance, but is not closely related to Myristica fragans and is not used as a spice.
Nutmeg seeds
Nutmeg is the spice obtained by grinding the seed of the fragrant tree of nutmeg (Myristica fragrans) powder. The spice has a distinctive pungent fragrance and a slightly sweet, warm taste; it is used to flavor many bakery products, confectionery, puddings, potatoes, meats, sausages, sauces, vegetables and other beverages such as eggnog.
The seeds are gradually dried in the sun over a period of six to eight weeks. Meanwhile, the nutmeg detaches from its hard seed coat until the nuclei vibrate in their shells when shaken. The shell is then broken with a wooden stick and the nutmegs are removed. The dried nutmegs are greyish brown ovals with furrowed surfaces. The nutmeg is roughly ovoid, about 20.5-30 mm (0.81-1.18 in.) Long and 15-18 mm (0.59-0.71 in.) Wide and weighs 5 to 10 g (0.18-0.35 oz) dried.
Mace is the spice obtained from the reddish seed (aril) of the nutmeg seed. Its flavor is similar to that of nutmeg but more delicate. it is used to flavor baked goods, meat, fish, vegetables and to preserve and marinate them.
In the treatment of mace, the crimson-colored aril is removed from the nutmeg seed that it envelopes and is flattened and dried for 10 to 14 days. Its color changes to pale yellow, orange or tan. Dry whole mace consists of flat, smooth, horny and brittle pieces about 40 mm long.
Botany and culture
The most important commercial species is the common, true or scented nutmeg, Myristica fragrans (Myristicaceae), native to the Banda Islands in the Maluku (or spice islands) of Indonesia. It is also grown on Penang Island in Malaysia, the Caribbean, especially in Grenada and Kerala, ancient Malabar in ancient writings as a hub of the spice trade in southern India. In the 17th century work, Hortus Botanicus Malabaricus, Hendrik van Rheede reports that Indians learned about the use of nutmeg by Indonesians through ancient trade routes.
Nutmeg is a dioecious plant that spreads sexually (seeds) and asexually (cuttings or transplants). Sexual reproduction gives 50% of unproductive male seedlings. Since there is no reliable method for determining the sex of the plant before the sixth to eighth year of flowering, and sexual reproduction presents incompatible yields, grafting is the preferred method of propagation. Epicotylic grafting (a variant of the split graft using seedlings), approach grafting, and budding have been successful, with epicotyl graft being the most widely adopted standard. Air stratification is an alternative but not preferred method because of its low success rate (35 to 40%).
The first nutmeg harvest occurs seven to nine years after planting and the trees reach full production after twenty years.
Culinary uses
Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter taste and a more delicate flavor. Mace is often preferred in light dishes for the bright orange hue, saffron, which it confers. Nutmeg is used to flavor many dishes, and is now mainly found in Western supermarkets in ground or grated form. The whole nutmeg can also be ground at home using a rasp specially designed for nutmeg.
In Indonesian cuisine, nutmeg is used in various dishes, mainly in many spicy soups, such as some soto, konro [8], oxtail soup, sup iga (rib soup), bakso and sup kambing. It is also used in sauce for meat dishes such as beef stew, tomato ribs and European dishes such as beef steak, rolade and bistik lidah.
In Indian cuisine, nutmeg is used in many sweet or savory dishes (mainly in the Mughlai kitchen). In the Kerala Malabar region, grated nutmeg is used in meat preparations and is also little used in desserts. It can also be used in small amounts in garam masala. Ground nutmeg is also smoked in India.
In traditional European cuisine, nutmeg and mace are used mainly in potato dishes and processed meat products; they are also used in soups, sauces and bakery products. It is also commonly used in rice pudding. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower and green beans. Nutmeg is a traditional ingredient in hot cider, mulled wine and eggnog. In Scotland, mace and nutmeg are generally the two ingredients of haggis. In Italian cuisine, nutmeg is used in stuffing for many regional meatballs such as tortellini, as well as for traditional meatloaf. Nutmeg is a common spice for pumpkin pie and recipes for other winter squash, such as baked pepper squash. In the Caribbean, nutmeg is often used in drinks such as Bushwacker, Painkiller and Barbados punch. As a rule, this is a dusting on the top of the drink.
Fruit
The pericarp (covered with fruit) is used to make jam, or is finely sliced, cooked with sugar and crystallized to give a scented candy. The sliced nutmeg fruit flesh is made of manisan (sweets), either moist, seasoned in a sweet syrup liquid, or coated with dry sugar, a dessert called pala manisan in Indonesia. In Penang's kitchen, the dried and shredded nutmeg rind is coated with sugar and used as a garnish on the Penang ais kacang. The nutmeg crust is also mixed (creating a fresh, green, tangy and white juice) or boiled (giving a much sweeter and browner juice) to make frozen nutmeg juice. In the Kerala Malabar region of India, it is used for juices, pickles and chutney.
Essential oil
The essential oil obtained by steam distillation of ground nutmeg is widely used in the perfume and pharmacy industries. This volatile fraction generally contains from 60 to 80% of d-camphene by weight, as well as amounts of d-pinene, limonene, dendarnol, terpineol, geraniol, safrol and myristicin. In its pure form, myristicin is a toxin and the consumption of excessive amounts of nutmeg can lead to myristicin intoxication. The oil is colorless or pale yellow and smells and tastes like nutmeg. It is used as a natural food flavor in baked goods, syrups, beverages and sweets. It is used to replace ground nutmeg because it does not leave particles in food. The essential oil is also used in the cosmetic and pharmaceutical industries, such as toothpaste, and as an ingredient in some cough syrups.
After extraction of the essential oil, the remaining seed, containing much less flavor, is called "spent". Industrial mills are often mixed with pure nutmeg to facilitate the milling process, as nutmeg is not easy to grind due to the high percentage of oil in pure seeds. Nutmeg with a variable percentage of consumption (around 10% w / w) is also less likely to clot.
Nutmeg butter
Nutmeg butter is obtained from the nut by expression. It is semi-solid, reddish-brown in color and has the taste and smell of nutmeg itself. About 75% (by weight) of the nutmeg butter is trimyristine which can be converted to myristic acid, a fatty acid with 14 carbon atoms being able to replace the cocoa butter which can be mixed with other fats such as lime. cottonseed oil or palm oil, and have applications as an industrial lubricant.