Nutmeg as a food flavor

Nutmeg, which is an apricot-like fruit of an evergreen tree up to 20 m high with grayish brown smooth bark, dense foliage and small dull-yellow flowers, is cultivated in Madagascar, Indonesia, Sri Lanka and the West Indies.

Nutmeg contains about 6% protein, 35% fat, nearly 50% carbohydrates and 4% crude fiber.

The main fatty acid of the fat is myristic acid, a 14-cabron saturated fatty acid. About 75% of the triglycerides are trimyristin.

Most active ingredients of the nutmeg flavor are sabinene, alpha-pinene, beta-pinene and myristicin. It is pale yellow liquid with a pleasant, warm, spicy, aromatic odor.

Having plenty of saturated glycerides, the fat of nutmeg is a semisolid product which, because of its consistency is popularly called nutmeg butter. Nutmeg bitter contains saturated fats 90% and unsaturated fats 10 percent.

The flavor of nutmeg is sweet, with a warm, spicy undertone. It is used to season both sweet and salty foods.

Nutmeg is an excellent in baked pastries, sweet roll doughs, puddings, sauces, curries, processed meat and vegetables.

Nutmeg is an ingredient in liquors, mulled wine, and various other beverages. Nutmeg goes particular well with milk products.
Nutmeg as a food flavor