Showing Food Nutmeg
| General Information | |||||||||||
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| Name | Nutmeg | ||||||||||
| Scientific Name | Myristica fragrans | ||||||||||
| Description | Nutmeg, Myristica fragrans, is a seed native to the Banda Islands in Indonesia. It is widely consumed in many countries, particularly in Europe and North America. The spice is commonly used to flavor baked goods, puddings, potatoes, meats, eggnog, sauces, beverages, and other sweet confections. The color of nutmeg is brown, with a warm, slightly sweet, and nutty taste, and a distinct aroma. Nutmeg has several health benefits, including anti-inflammatory and antioxidant properties (PMID: 33206347). The most notable chemical in nutmeg is myristicin, a compound that has been linked to its psychoactive effects (PMID: 35567294). In addition to its culinary uses, nutmeg has medicinal and industrial applications, including the production of essential oil and nutmeg butter. When preparing nutmeg, caution should be taken as large doses can have psychoactive effects, and it is recommended to avoid consumption during pregnancy due to the risk of premature labor and miscarriage. | ||||||||||
| Primary ID | FOOD00118 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Herbs and Spices | ||||||||||
| Sub-Group | Spices | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Magnoliales | ||||||||||
| Family | Myristicaceae | ||||||||||
| Genus | Myristica | ||||||||||
| Species | fragrans | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 18125 | ||||||||||
| Wikipedia ID | Nutmeg | ||||||||||
| Composition | |||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||