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FOOD OF THE WEEK
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Nutmeg aka Myristica fragrans from the Myristicaceae family
 
This month I am covering spices and or flavorings that can be health inducing. This being one of my favorite tastes. Nutmeg!
 
The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies, Asia and Australasa. It produces two spices - mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.
 
 

 

 

Very interesting bit of history;
 
The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner.
 
Medicinal Properties
 
Used in small dosages nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea. Nutmeg's flavor and fragrance come from oil of myristica, containing myristicin, a poisonous narcotic. Like a lot of good foods this spice contains Myristicin known to can cause hallucinations, vomiting, epileptic symptoms and large dosages can cause death. These effects will not be induced, however, even with generous culinary usage.
 
This is for information only and not something I advise at all and bits of history - Nutmeg has long been lauded as possessing or imparting magical powers. A sixteenth century monk is on record as advising young men to carry vials of nutmeg oil and at the appropriate time, to anoint their genitals for virility that would see them through several days. Tucking a nutmeg into the left armpit before attending a social event was believed to attract admirers. Nutmegs were often used as amulets to protect against a wide variety of dangers and evils; from boils to rheumatism to broken bones and other misfortunes. In the Middle Ages carved wooden imitations were even sold in the streets. People carried nutmegs everywhere and many wore little graters made of silver, ivory or wood, often with a compartment for the nuts.
 
Culinary Uses
 
Nutmeg is usually associated with sweet, spicy dishes ? pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflè and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It flavors Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes. It is often included as part of the Moroccan spice blend ras el hanout. It is indispensable to eggnog and numerous mulled wines and punches. Found in stores most commonly as a powder. One whole nutmeg grated equals 2 to 3 teaspoons of ground nutmeg. I mix small amounts in raised sweet breads. My favorite being:
 
Sweet Bread Base
 
2 Pkg's or 6 teaspoons active dry yeast
½ cup warm water (105 - 110 )
½ cup lukewarm milk (scalded then cooled)
½ cup sugar or 1/8 teaspoon Stevia white powder
1/2 teaspoon nutmeg powder
1 teaspoon sea salt
2 free-range eggs
½ cup soft butter or virgin Olive Oil
4 ½  to 5 cups flour
 
Dissolve yeast in ½ cup warm water. Let set for 5 minutes then add warm milk, sugar/Stevia, salt, eggs, butter/oil, and 2 ½ cups flour. Beat with mixer until smooth. Then mix in enough flour to make dough easy to handle by hand.
 
Turn dough onto lightly floured board: knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. If using immediately cover and let rise. [ If you wish to use it later place in large bowel and cover with foil or stretch plastic place in refrigerator for 3 to 4 days.] Let rise until double in size. 1 ½ hour or until double.
 
Turn onto lightly floured board and punch down then shape into desired, rolls, coffee cake or loaf. Cover and let rise until double (30 to 60  minutes)
 
Heat oven to 350 and bake until light brown. Time will vary depending on what you choose to bake this into.
 
NOTE: Care should be taken when using nutmeg. In low doses, nutmeg produces no noticeable physiological or neurological response. Large doses of 60g (12 teaspoons) or more are dangerous, potentially inducing convulsions, palpitations, nausea, eventual dehydration, and generalized body pain. In amounts of 10-40g (2-8 teaspoons) it is a mild to medium hallucinogen, producing visual distortions and a distinct euphoria.
 
Use this flavorful spice to good health!
Lena

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 HEALTH TODAY
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