“Upon ripening nutmeg exposes her matured piquant riches, released from what has passed and passionately exposed to the present moment with renewed vision and desire . . . My innate capacity to desire is opening and busting forth from encapsulated and otherwise shelled protective knowing. The emerging recognized desires soar with fragrant melody carrying me above and beyond all that has ever been and more than I may possibly imagine. You have showed me how to release my spirit from unnecessary complications; you have touched my spirit with your consciousness and I am set free. “Reborn” A spicy symbolic reminder of the simple complexities held within us all and the natural rhythm of releasing, opening and rebirth.”
Nutmeg
Latin name: Myristica fragans
Family:
Myristicaceae
Plant Part: Seed
Myristica fragans description
Myristica fragans is a tropical evergreen tree indigenous to the Banda
Islands in the Moluccas, a province of Indonesia. The Moluccas are of volcanic
origin, in mountainous, fertile and humid regions. The clove is another major spice of the Moluccas. Rice, copra, and sago “a starch which
is extracted from the pith of the sago palm stems” are other local foods grown
in this region.
The nutmeg tree produces the only tropical fruit in which two different
spices are derived, nutmeg and mace.
Nutmeg is the actual seed of the tree. All parts of the nutmeg plant are aromatic!
The nutmeg tree requires well-drained soil with water retention
properties, often grown on hillsides.
The root system is shallow but extensive, a mat of lateral feeder roots
with one tap root and aerial adventurous roots which extend from the trunk of
the tree. The mat of feeder roots
may extend beyond the spread of stem branches, however as she grows/ages the
tap root proportionally shortens.
Absorption is predominantly at the rootlet tips. The young nutmeg seedlings are first
established by inter-planting with banana and/or cocoa trees which provide both
overhead and ground shade, and windbreak protection for its first seven years
by which time it is well established and surpasses her nurturer(s). They may start flowering as early as
three to four years. The nutmeg is
a dioecious tree, ranging from 25 to 60 ft. in height, with a conical
shape. The nutmeg tree has lateral
branches arising from the main stem with a slight spiral arrangement; smaller
branches fan out laterally from these main branches. On wounding of both stem and branches a reddish sap is
produced. Stems are dark
brownish-grey while the younger plants trunk bark is smooth and a light
brownish-grey. Leaves are simple,
alternate, and elliptic with an acute base tapering into a short petiole about
1-1.5 cm long. The leaves are a
medium to dark green above and a shiny, light silvery-green beneath.
Pollination method of the nutmeg tree is not quite certain however some
possibilities are that the “milbone” wasp may play a role and/or a local moth
may effect pollination. Some
speculate the nutmeg tree may be able to produce seeds without
pollination. In any effect
typically one male tree is planted within many females.
The flowers are a small bell shape, fragrant and nectar producing. The flowers are dioeciously with male
and female flowers on different trees.
On rare occasions both flowers will occur on the same tree with even
rare hermaphrodite flowers. Flowers are more abundant in the months of
April/May and November/December.
The flowers are a creamy yellow in appearance, waxy, and fleshy; they
can measure up to 1 cm in length.
The fruit is a pendulous, one seeded drupe suspended by a fruit
stalk. The fruits are bell shaped
with a circumferential longitudinal groove which divides the fruit. When ripe (yellow on the outside), it
splits along the groove to reveal a thin epicarp with bright red net-like aril
“mace” surrounding a dark brown endocarp.
The aril is attached to the base of the seed and its network is
impressed as grooves on the testa.
Within the testa the nutmeg is found. The nutmeg is an ovoid, light brown kernel, “the seed”
approximately 2-3.5 cm long, and the outside has broken longitudinal
wrinkles.
Generally fruits with partially opened pods (yellow split pods are ready
for harvest) are picked using a long pole (known as rodding); nevertheless
those which fall to the ground are also harvested. There are two peak seasons of harvest, January/March and
June/August. Interesting to note
that women seem to be the predominate harvesters of nutmeg. An excellent producing tree may
surrender a yearly average production of say 30-50 lbs. of green nutmegs or
15-25 lbs. of shelled, dry nutmegs.
Usually nutmeg trees come into full bearing at about 20-25 years and
continue at that level for another 30-40 years, after which the productivity
levels drop.
Seeds are either shade-dried in a temperature of 85-90F, for six to
eight weeks or dried by means of the sun via circulation of warm air. During drying nutmeg loses about 25% of
its weight. Seeds are usually
delivered to receiving stations green (fresh), while mace is always delivered
dried. The proportion of dried
shelled nutmeg to mace is approximately 20:3 ratios.
Nutmeg qualities, extraction and chemical composition
The essential oil of nutmeg is obtained by steam distillation of the
dried kernels. Nutmeg essential
oil is a colorless or light-colored yellow liquid. The tantalizing fragrance of nutmeg is sweetly enticing with
hints of spicy aromatic nuttiness.
The piquant nuttiness and slightly sweet flavor of nutmeg is like sultry
embers igniting the senses and once nutmeg penetrates the body or mucous
membranes passionate warmth is embraced.
The main chemical constituents of nutmeg essential oil are:
Monoterpene hydrocarbons:
camphene, limonene, pinene
Monoterpene alcohols: linalool, terpineol
Sesquiterpenes
Aromatic esters: eugenol, elemicin, myristicin, safrole
Organic acids: myristic
Nutmeg properties, therapeutic uses and applications
Nutmeg has analgesic, antiseptic, anti-inflammatory, antispasmodic,
digestive, carminative, aphrodisiac, stimulant, tonic and antioxidant
properties. Nutmeg assists
digestive issues such as constipation, halitosis, indigestion, intestinal
parasites and greater assimilation of small intestine. Both nutmeg and mace may be used for
flatulence, diarrhea and to allay nausea and vomiting. Nutmeg helps to detoxify the liver,
support the adrenals, stimulate circulation (chi warmer), and has an
expectorant effect when inhaled.
The invigorating and strengthening qualities of nutmeg provide a tonic effect
for the liver, kidney, adrenal organs as well as the digestive, muscular,
circulatory, hormonal and central nervous system.
Nutmeg is assistive for arthritis, rheumatism, neuralgia, muscular aches
and pains, muscle sprains and strain, menstrual cramps, toothache, incontinence
of urine, hemorrhoids, nervous exhaustion, anxiety, impotence, frigidity, and
relieves muscle spasms, particularly of the abdomen. Nutmeg helps to balance the hormonal system (balancing
estrogen, progesterone and testosterone ratios). Although nutmeg is contraindicated during pregnancy, nutmeg
is suggested three weeks prior to giving birth; nutmeg applied on the abdomen
twice a day during last three weeks of pregnancy aids in strengthening the
uterine muscles in preparation of giving birth and the analgesic properties would
aid in labor pain during child birth.
Nutmeg helps to calm the mind, enhance concentration and is uplifting,
hypnotic, energizing, invigorating, and rejuvenating in energetic relationship. It seems to be those fiery
personalities which facilitate the energetic burning away of self-deception;
this goddess of fire works with the doors of denial, illusion and stagnant
blockages. The fiery and spirited
nature of nutmeg disintegrating and cauterizing old and outdate gripping
tentacles tied to the past, so that you may rise anew like the phoenix. Use nutmeg for hope, focus, self-image,
harmony and letting go!
Nutmeg layers nicely with geranium, clary sage, lavender, jasmine,
neroli, and ylang ylang.
The history and folklore of Myristica fragans
Although nutmeg is native to the Banda Islands of Indonesia; it is also
grown in Penang Island in Malaysia, the Caribbean, Sri Lanka, and Kerala, a
southern part of India. From 1602
the Dutch tried to restrict the nutmeg trees to the Islands of Banda by bathing
the seeds in lime, which would prevent anyone else from planting the seeds for
growing, however seeds were scattered via fruit pigeons that carried the fruit
pods to other Islands before they were harvested.
Nutmegs were often made into amulets to protect against plagues, used to
attract admirers as well as an abortifacient. It is said that several hundred years ago, a few nutmeg
seeds could be sold for enough money to enable financial independence for life. And although nutmeg in larger
doses is a narcotic, creating hallucinogenic and euphoric effects, nutmeg
intoxication suggests it is hardly worth the ill effects it creates (examples:
stomach pain, nausea, rapid heartbeat, feelings of panic, dehydration and
over-doses can be toxic.)
The fruit/pod is utilized in the Indonesia province; the pods may be
cooked as a sweet meat, sliced salted and cooked in rice dishes. Jams, jellies and syrups may also be
made from the fruit/pod. The
shells may be used as mulch and for fuel.
Nutmeg is also used in mulled cider, mulled wine, and eggnog. Several
commercial products are also produced from the trees, like extracted oleoresin,
nutmeg butter, culinary spice (ground or whole), and of course essential oil of
nutmeg. Nutmeg butter is obtained
from the nut by expression. It is
semisolid, reddish brown in color.
Nutmeg butter contains large amounts of trimyristin, which can be turned
into myristic acid. Nutmeg butter
can be used as a replacement for cocoa butter. The seed and aril “mace” both
have powerful narcotic properties.
Mace has a more delicate flavor than nutmeg and is therefore preferred
in light dishes; mace imparts saffron like hues. A simple serving of ¼ tsp. a day of this sweet seed “nutmeg”
may spice up your love life, enhance vivid dreaming and dream recall, elevate
your mood, as well as add a bit of zip to your food.
© 2011-2015 Robin Michaels, Cosmic Essential oils, All rights reserved
With Gratitude and Love
Robin Michaels
Robin Michaels is an Aromatherapist, LMT, and a certified instructor for continuing education courses in Aromatherapy NCBTMB approved provider since 2006. Robin has over twenty-two years of experience in Bodywork and Thirty-three years within the Holistic Health realm. Robin has worked as the Spa Coordinator/Manager at the Adobe Grand Bed and Breakfast since 2006 as well as an independent practice specializing in Holistic Aromatherapy Massage. Robin graduated from the Harold J. Reilly School of Massage Therapy at the Edgar Cayce Foundation in 1994 in Virginia Beach, Virginia.
Robin is the owner and founder of Cosmic Essential oils, LLC, wholesaling Cosmic Essential oil products and assisting Spa and Holistic businesses with signature products suited to their unique businesses since 2004. Cosmic Essential oils was inspired as a desire to assist her son Ayran who suffered from Migraines, both mom and son were amazed at the results and the rest well divine creations with a compassionately passionate heart.
