Muskat

Muskat, commonly known as nutmeg in English, is the seed of the evergreen tree Myristica fragrans, native to the Spice Islands (the Banda Islands of present-day Indonesia). The tree produces two economically important products: the seed, which yields nutmeg, and its reddish lacy aril, which becomes mace when dried.

Nutmeg trees are cultivated in tropical regions with warm, humid climates, including Indonesia, Grenada, India, Sri Lanka, and parts of Malaysia and the Caribbean. The seeds are harvested when ripe, dried in the sun until the testa splits; mace is separated from the seed and dried separately.

Nutmeg is used ground or whole, in sweet and savory dishes, beverages, and baked goods. It has a warm, sweet aroma and slightly peppery flavor. Active compounds include myristicin and other phenylpropenes; consumption in large amounts can cause adverse effects including nausea, dizziness, and hallucinations, while small amounts typical in cooking are safe for most people.

Historically, nutmeg was highly valued in medieval and early modern trade. European powers controlled nutmeg-producing regions, and the spice trade contributed to colonial economies. Today, nutmeg remains a staple spice worldwide.

Whole nuts retain flavor longer than ground; store in a cool, dry, dark place, sealed, and grind as needed to preserve aroma.