Effect:
Anti-inflammatory, expectorant, antibiotic, antidepressant, aphrodisiac, stimulating
Areas of application:
Bronchial catarrh, rheumatism, flatulence, promotes digestion, relieves cramps, muscle pain, calms the senses, colds, nausea, diarrhea
Plant parts used:
Nuts and flowers
Collection time:
August to December
To find:
In our spice houses, it comes from the Moluccas and is grown in Sri Lanka, Sumatra and India.
Ingredients:
Essential oil with camphor, pinene, terpenes, myristicin, fatty oil
Other:
In the kitchen, nutmeg is used as a flavor enhancer in all potato dishes, eggs, fish, soups, stews, meat, lamb, sausages, offal or in bread.
The flowers of nutmeg produce pale, apricot-like, fleshy berries that encase the hard stone seeds. These in turn are covered by a fiery red and net-like coat that encloses the brown seed core. You peel off the red seed coat and dry it, it then becomes the brown-orange mace.
🛑 Nutmeg is only used in small quantities. From the consumption of 1 nutmeg approx. 5 grams, unpleasant side effects occur. Intoxication and hallucinations can occur. Alcohol increases the effect and miscarriages can occur. Symptoms of poisoning such as headaches and sweating can also occur.
