The nutmeg nuts are processed under hygienic conditions for best taste, aroma and flavor. The nuts are free from adulteration and impurities and are used for various medicinal and culinary purposes. Nutmeg is the actual seed of the nutmeg tree.
This is the only tropical fruit that is the source of two different spices (nutmeg and mace). Nutmeg and mace have similar taste qualities, but mace has a stronger flavor. The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace.
USES OF NUTMEG SEEDS POWDER:
Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater.
In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It is known as jaiphal in most parts of India. It is also added in small quantities as a medicine for infants (janma ghutti). It may also be used in small quantities in garam masala.
Nutmegs Harvesting Period:
• Fruits are available throughout the year, but the peak period of harvest is from December to May.
• When fruits are fully ripe, the nuts split open. These are either plucked from the tree or allowed to drop.
• The two major products are nutmeg and mace. Dried nutmeg and mace are directly used as spice and also for the preparation of their derivatives.