Nutmeg is a widely used food spice that has received attention as an alternative hallucinogen. Nutmeg and mace have been used in Indian cooking and folk medicine. In folk medicine, nutmeg has been used to treat gastric disorders and rheumatism, and also as a hypnotic and an aphrodisiac.
Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavoring many dishes, usually in-ground or grated form, and is best-grated fresh in a nutmeg grater.
In Indian cuisine, nutmeg is used in many sweet, as well as savory, dishes (predominantly in Mughlai cuisine). In the Kerala Malabar region, it is considered medicinal and the flesh made into juice, pickles, and chutney, while the grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavor. 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.
⦁ Disease preventive compounds
⦁ Antioxidant properties
⦁ Anti-depressant, anti-fungal properties
⦁ Gastritis and indigestion
⦁ Optimum health
⦁ Nervous System
⦁ Red blood cell production
⦁ Blood pressure
⦁ For Healthy and Glowing Skin
⦁ Removes and Heals Acne
⦁ Fights Skin Infection and Signs Of Aging
⦁ For Shiny and Healthy Hair
⦁ Reduces Hair Fall
Though it takes nine years from seed to fruition, Indian farmers in Kerala and Tamil Nadu have a bounty of nutmeg trees yielding high prices. The main production is in the Angamaly-Kalady belt in Kerala. Other regions that grow nutmeg on a lesser production are Karnataka and the south of Maharashtra.
India only exports 10 percent of its crops, meaning a whopping 90 percent is sold for domestic consumption.