Botanical name: Myristica fragrans Hout.
PLANT NAME IN DIFFERENT LANGUAGES
Sanskrit: Jati, Jateephala, Malatiphala
English: Nutmeg tree, Mace tree
Hindi: Jay ka pat, Jayphal
The nutmeg tree is important for two spices derived from the fruit: nutmeg and mace. Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after 20 years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices. Several other commercial products are also produced from the trees, including essential oils, extractedoleoresins, and nutmeg butter.
In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended (creating a fresh, green, tangy taste and white colour juice) or boiled (resulting in a much sweeter and brown juice) to make iced nutmeg juice.
In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It is also added in small quantities as a medicine for infants. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.
In Middle Eastern cuisine, ground nutmeg is often used as a spice for savoury dishes.
Japanese varieties of curry powder include nutmeg as an ingredient.
The seed of Jatikka gives relief to stomach-ache due to snake bite.