Nutmeg, or Myristica fragrans, comes from an evergreen tree that’s indigenous to Indonesia. This tree produces another spice we love, the mace blade. Nutmeg is celebrated as a nostalgia inducing sweet holiday flavor in the United States, but it makes it mark in various other cuisines as well. Nutmeg is versatile, finding itself a good match to savory dishes just as easily as it does sweet dishes. It is perfect for use in things like lattes, on cakes, or with sweet meat style dishes.
Nutmeg is made up of 6.5% to 16% essential oil, made up of mysristica, which is a pale yellow color. When pressed, whole nutmegs make nutmeg butter, or oil of mace, that is made up of 24% to 30% essential oil.
In Arabic, nutmeg is called “jouz atib,” in Mandarin it is “jo tou kuo,” it is called “noix de muscade” in French, “muskat” in German, in Hindi you will hear “jaiphal,” in Japanese “natumegu,” in Portuguese it is “noz moscada” in Russian it is “muskatniy orekh,” and in Spanish it is “nuez moscada.” In several European languages, it is called “Indian nut.”