Nutmeg

Nutmeg, it is muscatel fragrant, - an evergreen tree of pyramidal form of a family muskatnikovyh, has the complex name Mynstica fragrans Houtt. As a known spice, both fruits and flowers of the tree are used. One fruit of the nut contains only one seed, which has a strong spicy aroma and burning taste. The main suppliers of nutmeg - Indonesia, China, Singapore, India. These are traditional places of growth of a nutmeg tree.

Muscat tree seeds contain many useful substances. The content of fatty oil reaches 40%. Also in the fruit of the nut contains a valuable sedative - myristicin, essential oil, starch, pectin, organic acids, amylodextrin, iron, phosphorus, magnesium and potassium, vitamins of group B.

Nutmeg has an excellent tonic and restorative effect, normalizes blood pressure, helps with migraine. In large doses it has an exciting effect on the nervous system, so it is necessary to keep the dosage when preparing drinks with the addition of nutmeg.

Fruits and flowers of the tree are two different spices, having different shades of taste and aroma. Traditionally, Muscat color is more expensive and less common on sale.

Nutmeg can be used for cooking absolutely any products - baking, vegetable and meat dishes, soups, marinades and pickles. Without the nutmeg, the fish industry does not do - any canned fish contain this spice as an indispensable ingredient. Also nutmeg is added to jams, compotes, gingerbread and biscuits, as well as to traditional English puddings. Without nutmeg, it's rare when sharp sauces are dispensed.

Nutmeg and muscat color are added to many spicy mixtures, with its help flavor tea, coffee, cocoa, tobacco and spirits. Nutmeg is a part of the famous recipe of Tibetan tea - a mixture of black tea and milk with the addition of fresh grated ginger, cardamom and hot pepper.