Nutmeg

donna

Brev. Brig. Gen'l
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Now Florida but always a Kentuckian
Nutmeg is the seed of a peach-like fruit of a tropical evergreen tree which was originally found growing about the time of Marco Polo (1254 to 1324) in the Molucca Islands of the East Indies. These Islands were know for centuries as the "Spice Islands".

The Nutmeg tree grows commercially on the islands of Java, in Malaya, and in other areas of the East Indies. Transplanted to the West Indies, it has become a principal crop of the island of Granada.

Nutmeg trees bear fruit for more than 50 years. The ripe seed is the Nutmeg, ovular in shape, brown, very hard and about 1 inch in length. Nutmeg fruit are gathered by means of a long pole to which is attached a basket and prongs, called a gai-gai. The fruit is loosened by the prongs and falls into the basket.

The outer husk of the fruit is discarded, and the inner husk or aril (known as mace) is separated from the seed (the Nutmeg, which is itself a shell). The mace and Nutmegs are both dried in the sun. Nutmegs are packed in heavy burlap bags, while the fluffy mace is packed in large handmade cases.

Nutmeg flavor is sweet with a warm and spicy undertone. It is used for flavoring baked goods, puddings, sauces, vegetables, and beverages, particularly eggnog. It is considered necessary for flavoring doughnuts in the Northeastern part of the country and is usually used in spice cakes. It is often a part of spice blends for meats.

From: 'A handbook of Spices, Herbs, Seasonings and Flavorings" by Durkee.
 
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