What spices are made from nutmeg?
Nutmeg or Myristica fragrans is an evergreen tree indigenous to the Moluccas, or Spice Islands, of Indonesia. It is important for two spices derived from the fruit, nutmeg and mace. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter. The outer surface of the nutmeg bruises easily. The pericarp (fruit/pod) is used in Grenada to make a jam called “Morne Delice”. In Indonesia, the fruit is also made into jam, called selei buah pala, or sliced finely, cooked and crystallised to make a fragrant candy called manisan pala (“nutmeg sweets”). The most important species commercially is the Common or Fragrant Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia; it is also grown in Penang Island in Malaysia and the Caribbean, especially in Grenada. It also grows in Kerala, a state in the south part of India. Other species include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabar