Whole nutmeg: benefits, uses and history of a thousand-year-old spice

Whole nutmeg: benefits, uses and history of a thousand-year-old spice

Used for centuries for its aromatic, medicinal and spiritual properties , nutmeg is one of the world's oldest and most mysterious spices.

Origin & history of whole nutmeg

Nutmeg comes from the fruit of the nutmeg tree ( Myristica fragrans ), a tropical tree native to the Banda Islands in Indonesia, in the heart of the mythical “Spice Islands” .
This fruit gives rise to two spices:

• mace (the red envelope),

• and the nutmeg itself (the hard core).

🔸 Since ancient times, it was already prized by the Egyptians for embalming.
🔸 In the Middle Ages, Arab merchants traded it to Europe.
🔸 During the Renaissance, it was at the heart of colonial struggles between the Portuguese, Dutch and British.

It was so coveted that at one time it was worth its weight in gold.

Today, nutmeg is cultivated on a small scale in several tropical regions:
Sri Lanka, India (Kerala), Madagascar, Indonesia, Grenada , with very varied terroirs and qualities.

Benefits of nutmeg

Used in Ayurvedic , Chinese and European medicine, nutmeg is rich in active compounds: myristicin , eugenol , pinene and limonene .

Here are its main benefits (in small doses):

1. Supports digestion

It stimulates the production of gastric juices, reduces gas and calms bloating.

2. Natural anti-inflammatory

For external use (oil or balm), it relieves joint and muscle pain.

3. Calming effect

In very small quantities, it is used to promote sleep and soothe the mind (e.g. in warm milk in the evening).

4. Antiseptic

It is slightly antibacterial, particularly in the mouth: it is found in certain natural toothpastes.

⚠️ Caution: In high doses , nutmeg can be toxic (hallucinogenic effects, nausea). A very small pinch is recommended per preparation.

Use in cooking

Its aroma is unique: warm, camphorous, slightly sweet and woody . Nutmeg enhances both savory and sweet dishes, and is always used freshly grated , just before serving.

Savory dishes:

• Mashed potatoes

• Dauphinois gratin

• Homemade béchamel sauce

• Stewed meats (beef, veal, lamb)

• Squash or root vegetable soups

Sweet dishes:

• Compotes, apple pies, cakes

• Gingerbread, Christmas cookies

• Rice pudding or pastry cream

Drinks:

• Mulled wine, punch, lattes, golden milk

At Lokayah: local pepper, responsible nutmeg

At Lokayah , we source our nutmeg from small Sri Lankan growers in the wooded, humid southern regions of the country . These trees, often several decades old, are grown without chemical inputs in family gardens.

✔️ Manual harvesting
✔️ Slow drying in the sun
✔️ Freshness and aroma control on site

Every nutmeg we offer is chosen for its density, brightness and fragrance — and comes with a human story .

Recommended aromatic combinations

• With Ceylon cinnamon : for desserts or compotes

• With cloves : for stews and digestive infusions

• With Lokayah black pepper : for creamy sauces and roasted vegetables

Conclusion: a spice, a memory

Nutmeg is more than just a seasoning. It's a root spice , both ancient and modern, intense yet subtle. It evokes spice markets, grandmother's recipes, comforting winters, and hands working the land.

At Lokayah , we believe that every spice deserves to be told, shared and respected.

Try our Sri Lankan Nutmeg by clicking on the image

Source: National Library of Medicine