Know Medicinal Values of Nutmeg

Prof. (Dr.) R. D. Gupta

ritvik25gupta@gmail.com

The nutmeg tree, large and evergreen, is native to the Moluccas (the Spice Islands) and is now grown in many places. It produces two spices-mace and nutmeg. Nutmeg is the seed kernel inside the fruit, and mace is the lacy covering on the kernel. Nutmeg has a slightly sweeter taste, while mace is more delicate in flavour. Nutmeg is always used in ground or grated form. It is best when grated fresh.

Nutmeg is used for flavouring dishes in many countries, such as Malaysia, India, and the Arab countries, where it is available. Apart from this, nutmeg has a lot of medicinal values, which are given below:

Medicinal Properties

In Ayurveda, it is used as a natural sleep aid, normally taken in warm milk before going to bed (Natarajan, 2011). It stimulates appetite and digestion. Nutmeg is always used in very small quantities. It can reduce flatulence, aid digestion, improve the appetite, and relieve nausea and vomiting. It can also be used for treating diarrhoea.

Nutmeg pacifies Vata and Kapha and increases Pitta. It contributes the pungent, bitter, and astringent tastes. It is a warming spice and helps to reduce pain, control convulsions, and reduce inflammation. A paste of nutmeg applied to the forehead helps to relieve headaches. Nutmeg powder helps in diseases related to dehydration and clears the respiratory tract, thus relieving coughs. It is also effective in skin-related ailments.

Botanical Description

The nutmeg tree is unique among species as the donor of two distinct spices of commerce. Nutmeg is the seed of an apricot-like fruit of the nutmeg tree, and mace is its aril, a thin leathery tissue spread over the seed coat. Both spices are strongly aromatic, resinous, and warm in taste. Mace is generally said to have a finer aroma than nutmeg. Nutmeg quickly loses its fragrance when ground. The commercial part of the tree spice is the seed. Naturally, nutmeg is limited to the Banda Islands, a tiny archipelago.

Cultural Practices

Climatic requirement: Nutmeg requires a hot, humid climate without a pronounced dry season, with an annual rainfall of 150 cm or more. It grows well from sea level up to about 1,300 m above mean sea level.

Soil requirement: Clay loam, sandy loam, and red laterite soils are ideal for its growth. The soil should be rich in organic matter and well-drained. The tree prefers partial shade. Sheltered valleys are best suited. Both dry climatic conditions and waterlogged soils are not suitable for nutmeg cultivation.

Propagation: Nutmeg is commercially propagated through grafts. For raising rootstocks, naturally split healthy fruits are harvested during the month of July. The seeds are extracted from the pericarp and sown immediately in seedbeds of convenient length (1.5 m width and 15 cm height).

Harvesting: The peak harvesting season is during the months of June to August. Fruits get ready for harvesting about 9 months after flowering.

Yield: Fully grown trees, under normal conditions, may produce an average of about 2,000-3,000 fruits per year. An optimum yield of about 800 kg of nutmeg and 160 kg of mace can be obtained per hectare.

(The author is former Associate Dean-cum-Chief Scientist, KVK, SKUAST, Jammu)