| Name in International
languages |
| Spanish |
Nuez Moscada |
| French |
Muscada |
| German |
Muskatnuss |
| Swedish |
Muscot |
| Arabic |
Basbasa |
| Dutch |
Note Muskaat |
| Italian |
Noce Moscata |
| Portuguese |
Noz-Moscada |
| Russian |
Oryekh
Muskatny |
| Japanese |
Nikuzuku |
| Chinese |
Jou-Tou-Kou |
| Hindi |
Jaiphal & Javitri |
|
|
| DESCRIPTION |
| The brilliant red, lacy,
net-like membrane covering in the nutmeg,
is the spice called mace. It’s
a warming spice. Nutmeg has a piney,
sweet-bitter taste. The flavour of mace
is similar, but more delicate. |
| |
| Uptill the 18th century,
the world’s only source of nutmeg
was Indonesia. The British introduced
the spice into India towards the end
of the 19th century, though the spice
finds mention in Indian Vedic literature.
Kerala and Karnataka are India’s
main producers. |
|
|
|
| |
| Botanical name |
Family name |
|
Myristica Fragans
|
Myristica Ceae
|
|
| |
| USAGE |
| Nutmeg is used sparingly in India
cooking. Always used in powdered form, it is normally
added during the cooking process, and is not fried
along with the main spices. Mace is a favourite
condiment among Muslim cooks, and is used in ‘Kormas’ |
| |
|
|
