Nutmeg (Myristica fragrans) is an important spice and medicinal plant belonging to the family Myristicaceae. The dried kernels of its seeds are used for culinary, pharmacological, and industrial purposes. This presentation covers its botanical features, cultivation, collection, preparation, microscopic and macroscopic characters, chemical constituents, uses, and adverse effects. Key academic keywords include: Myristicaceae , volatile oil , pharmacognosy , mace , myristicin .
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Introduction to Nutmeg
Botanical name: Myristica fragrans
Family: Myristicaceae
Part used: Dried kernels of seeds
Native to the Molucca (Spice) Islands
Evergreen tree, 10–20 m tall
Cultivation of Nutmeg
Propagated from fresh seeds
Seeds germinate in about 5 weeks
Seedlings transplanted at 6 months
Sex determination possible at 5–8 years
Collection and Yield
Fruiting begins at 8–9 years of age
Productive lifespan: 20–30 years
Fruit resembles a peach; splits when ripe to expose seed and red aril (mace)
2–3 harvests per year
Preparation and Processing
Nutmegs dried in shells, often in ovens or over charcoal fires
Testa (seed coat) removed mechanically
Nutmegs graded and sized after drying
Macroscopic and Microscopic Characters
Shape: Broadly oval, 2–3 cm long, 2 cm wide
Color: Brown or grayish-brown, reticulated surface
Odor: Strong, aromatic; Taste: Slightly bitter
Endosperm: Parenchymatous cells, starch, aleurone grains, fat crystals
Perisperm: Contains fibrovascular bundles
Allied Drugs and Mace
Papua nutmeg: Myristica argentea, longer, less aromatic
Bombay nutmeg: M. malabarica, narrow, lacks aroma
Mace: Dried aril of M. fragrans, bright red, aromatic
Bombay mace: Odorless, low value as spice
Chemical Constituents
Volatile oil (myristicin, elemicin, eugenol, isoeugenol, p-cymene)
Fat (nutmeg butter)
Protein, starch, phytosterin, amylodextrin
Tannin and coloring matter
Uses of Nutmeg
Carminative and astringent
Used for flatulence, nausea, and vomiting
Source of myristica oil
Exhibits antibacterial activity
Adverse Effects
Large doses may cause drowsiness, stupor, or death
Myristicin is responsible for toxic effects
Nutmeg Oil
Obtained by steam distillation of kernels
West and East Indian oils differ in optical rotation, weight, and alcohol solubility
Summary
Nutmeg is a valuable spice and medicinal plant
Contains important volatile oils and fats
Used in culinary, pharmaceutical, and industrial applications
Proper use is essential to avoid toxicity
