Secret Of Nutmeg

Nutmeg refers to a number of species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. The nutmeg tree is important for two spices derived from the fruit, nutmeg and mace.^[1]

Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or arillus of the seed. This is the only tropical fruit that is the source of two different spices.

Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter (see below).

The outer surface of the nutmeg bruises easily.

The pericarp (fruit/pod) is used in Grenada to make a jam called "Morne Delice". In Indonesia, the fruit is also made into jam, called selei buah pala, or sliced finely, cooked and crystallised to make a fragrant candy called manisan pala ("nutmeg sweets").

The Common or Fragrant Nutmeg, Myristica fragrans, native to the Banda Islands of Indonesia, is also grown in Penang Island in Malaysia and the Caribbean, especially in Grenada. It also grows in Kerala, a state in the south part of India. Other species of nutmeg include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India, called Jaiphal in Hindi; both are used as adulterants of M. fragrans products.

Historically, there is some evidence that Roman priests may have burned nutmeg as incense. It is known to have been used as a prized and costly spice in medieval cuisine. In some monasteries monks were allowed to sprinkle nutmeg on their pease pudding. During Elizabethan times it was believed that nutmeg could ward off the plague, and it was traded by Arabs during the Middle Ages. Following the 17th century, nutmeg was much in demand, so much so that takeovers from larger countries threatened the small islands where it was originally grown. Currently Indonesia and Grenada dominate production and exports of both nutmeg and mace.

As is true of so many popular foods, there is a downside. Nutmeg was first brought to Europe from the Banda Islands by Portuguese sailors in 1512, and soon was regarded as a cureall and tonic. Its hallucinogenic properties were also soon discovered. The key components of nutmeg are volatile oil (including borneol, eugenol, myristine, and butyrin). Myristicin is the constiuent most responsible for its toxicity and hallucinogenic action, and safrole in isolation and in high doses is carcinogenic. On the other hand, clinical trials have successfully treated Crohn's disease with nutmeg.

A most historically interesting spice, nutmeg has long been alleged to have aphrodisiacal powers, giving rise to a lot of love potions. At the height of its value in Europe, nutmeg was carried around by ladies and gents as a demonstration of wealth. Diners would flourish tiny graters and grate their own in fancy restaurants. As a result, personal nutmeg graters became quite fashionable, resulting in intricate designs and shapes made of precious metals.

Nutmeg is not used medicinally very much in the west now, because of its potential toxicity. It is mainly used in culinary dishes here and that is fine with me. The Chinese use it to warm the stomach and to regulate energy. In India, nutmeg is ground into a paste and applied directly to areas of eczema and ringworm.

Large doses of nutmeg, as much as 12 twelve spoons a day is indeed fatal, and this proved to be a problem in some countries before the use of it became regulated. There is no indication that a mere sprinkling of it in foods is harmful. As a seasoning, it is a flavorful addition to many foods, and is best grated fresh. In Indian cuisine, nutmeg powder is used almost exclusively in sweet dishes. Ground nutmeg is also smoked in India. In Middle Eastern cuisine, nutmeg powder is often used as a spice for savory dishes. The same is true for Greece and Cyprus. In Europe, nutmeg is used especially in potato dishes and in processed meat products. It is also used in soups, sauces, and baked goods. In Dutch cuisine, it is added to vegetable dishes like Brussels sprouts, cauliflower and string beans. The Japanese variety of curry powder includes nutmeg as an ingredient. It is also used in mulled cider, mulled wine, and eggnog. In the Caribbean, it is usually sprinkled on top of any rum drink.

That is a lot of history about one little spice, one relatively small tree. Much ado about nothing, perhaps. But as we prepare for the holidays, I'll bet nutmeg is often used in many of our homes. I had no idea there was a downside to nutmeg. To me it is a delightfully tasty spice, and one I associate with those weekend mornings many years ago in the Appalachian mountains. It is good to know that ground nutmeg in our dishes is not likely to hurt us, but will only enhance what we already enjoy eating or drinking.

Bananas to resist GFC impact

Bananas are expected to resist the impact of the global financial crisis more than other agricultural commodities, the UN’s Food and Agriculture Organization has said in a report.The UN agency predicts banana imports to decline slightly to 13.8 million tonnes in 2009, about 3.3% less than 2007. Banana imports by developed countries fell by 4.1%, 5.5% and 3.2% respectively.

Developing countries on the other hand will continue to register an increase in demand for the fruit, with imports predicted to rise 2.5% to 2.33 million tonnes, driven largely by China. If the recession bottoms out by the end of 2009, then the demand for bananas will increase by up to 7.8% and tropical fruits by about 2% in 2010, FAO said.

The main reason the demand in bananas is expected to resist the recession is because the fruit is deemed by consumers to be a necessity and is therefore less sensitive to changes in income and price. In addition, the share of household income that is expended on fruit purchases is small.

Upward trend

“With steady growth in populations and income, and rising awareness about the positive nutritional value of fruit, global banana and tropical fruit consumption is likely to continue its upward trend in the next few decades,” the FAO report said.

The combined trade in banana and tropical fruit now accounts for nearly 40 per cent of the global fruit market. The FAO report, which also examines how the banana market fared in earlier economic recessions, is to be presented to international banana and tropical fruit experts and policy makers.

They will meet at the Joint Meeting of the Fourth Session of the Sub-Group on Bananas and Fifth Session of the Sub-Group on Tropical Fruit in Rome from 9 - 11 December 2009.

Disease wipes off $4 billion

In a separate report to be delivered to the meeting, FAO is calling for more resources to go towards creating a global map of banana and plantain diseases, warning that the cumulative production damage caused by disease could mount to over $4 billion by 2010, impacting primarily on the incomes of smallholders.

Banana Bunchy Top Disease and Banana Bacterial Wilt threaten the food security of 70 million people in 15 countries in sub-Saharan Africa who depend on bananas for their livelihood and food supply. Two other diseases, Black Leaf Streak and Fusarium Wilt are also spreading.

“All four diseases…merit far greater investment in public awareness, basic and applied research and farmer training and production services to growers,” said FAO in its report.

However, limited resources to address multiple problems have been the major constraint.

Buah Tarap

Buah Tarap (pronounced is Sarawak as Buah Terap) season is here. This is one of the most delicious of all the tropical fruits and is also a beautiful exotic tree. It has lobed leaves, as large as 2-4 foot long and 1 foot broad, similar to the Breadfruit’s, but a little less  lobed. In a wild, it is found extensively in Brunei Darussalam and parts of Sabah and Sarawak and of course right here at The Kebun.

The fruit does not fall to the ground when ripe, only when it is over ripe and rotting. It may be harvested while still hard, and left to ripen until soft. The ripe fruit is opened by cutting the rind around or just twisting and gently pulling the halves complete the operation. The inside of the fruit is somewhat similar to the Jackfruit but the color is whitish. The core is relatively large, but there are fewer “rags” and less non-edible parts. Arils are white and the size of a small grape, each containing a 1/2″ seed. Once opened, the fruit should be consumed quickly (in a few hours), as it loses flavor rapidly and fruit oxidizes.

To open the fruit, just press your thumb into the soft skin and pry the pieces away and you’ll be greeted by a nicely arranged array of white sacs that looks like pale miniature Cempedaks. They will be wrapped in yellow tendrils extending from the husk and stuck to the main stem of the fruit found in the center. To eat, just twist the fruit and pop it into your mouth and the center of the fruit consists of a single oval shape brown seed. A single Tarap can hold as much as 150 to 200 little sacs within but the size of the fruits will vary from tree to tree.