Nutmeg / Mess
Nutmeg origin from Indonesia Perfect shape Not wrinkled Not attacked by pests Not broken Relatively heavy weight
Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste
High quality product organically grown
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Nutmeg Myristica fragrans Fam: Myristicaceae The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. 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. 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. Spice Description The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation. Bouquet:sweet, aromatic and nutty Flavour : Nutty , warm and slightly sweet Hotness Scale: 1
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Spices, nuts and gums , nutmeg, mace, clove, clove stems, long pepper, cubeb pepper, cassia vera, raw cashew nuts & cocoa powder.
Vanilla beans grade a and grade b in bulk, ground vanilla, cassia cinnamon stick, cassia cinnamon powder, whole cloves, ground nutmeg bulk, whole nutmeg, copra, palm kernel shell, green coffee beans, roasted coffee beans, instant coffee, wholesale civet coffee, roasted ground coffee..Direct export, import, private label, coffee shop supplier, gourment, specialist, retail distributor.
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Sri Lanka Origin Nutmeg Kernel ABCD Grade
Product Code : 1NGG20ST Product Name : Nutmeg Ground US #24 Steam Sterilized Description The ground, good quality, clean and dried seed (that has had the pericarp removed by abrasion) from the nutmeg tree Myristica fragrans. Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic adour, warm, slightly bitter taste Color/Appearance : Greyish brown to brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max. 0.5 Particle Size (%) : Min. 95 through US #24 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS : Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE: 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1NGG20ST Product Name : Nutmeg Ground US #20 Steam Sterilized Description : The ground, ggod quality, clean and dried seed (that has had the pericarp removed by abrasion) from the nutmeg tree Myristica fragrans. Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic adour, warm, slightly bitter taste Color/Appearance : The surface of the seed kernels not be firrowed in an irregular pattern Greyish brown to brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max. 0.5 Particle Size (%) : Min. 95 through US #20 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code : 1NGW12NS Product Name : Nutmeg Whole SS Non Steam Sterilized Description Whole nutmeg from dried seed of Myristica fragrans houtt grade SS, deprived of shell or without a thin coating of lime Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic adour, warm, slightly bitter taste Color/Appearance The nutmeg with a wrinkled surface, furrowed in an irregular pattern / Greyish brown to brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 10.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max 0.5 Foreign Material (%) : Max. 0.2 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast And Mold (cfu/g) : Not Available E. Coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/50g) : Not Available Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 12 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code : 1NGW11NS Product Name : Nutmeg Whole ABCD Non Steam Sterilized Description Whole nutmeg from dried seed of Myristica fragrans houtt grade ABCD, deprived of shell or without a thin coating of lime Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic odour, warm, slightly bitter taste Color/Appearance : The whole nutmeg with smooth surface of the seed kernels / Greyish brown to brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 10.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max 0.5 Foreign Material (%) Max. 0.2 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not AvaIlable Salmonella (cfu/50g) : Not Available Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 12 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Nutmeg and Mace are two separate spices derived from the fruit of tree Myristica fragrans of the family Myristicaceae. Nutmeg and mace are mainly used for culinary purposes to flavor curries, other food products, confectionaries and bakery products. It is also used in preparation of beverages and drinks. Oils are extracted from both nutmeg and mace. Powdered nutmeg and mace is used in curry powders. Nutmeg is also used as an ingredient in Ayurvedeic and Chinese medicine. Grades Nutmeg - With shell - Grade 1 & FAQ / Without shell - Grade 1 & FAQ
Nutmeg ABCD, SS, BWP and Mace
Nutmeg and mace are used for flavoring baked products and savories.
Origin: Vietnam
