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Myristica insipida is a small, single-stemmed tree usually growing up to 16 m (52 ft) in height but it may reach 25 m (82 ft) in certain conditions. [5] The trunk is cylindrical and straight, in mature trees it may exceed 30 cm (12 in) DBH.
Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (Myristica fragrans) into powder.The spice has a distinctive pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog.
The Myristicaceae are a family of flowering plants native to Africa, Asia, Pacific islands, and the Americas [3] and has been recognized by most taxonomists. It is sometimes called the "nutmeg family", after its most famous member, Myristica fragrans, the source of the spices nutmeg and mace.
Mace is a warming spice derived from Myristica fragrans, an evergreen known as the nutmeg tree. Native to the Banda Islands, aka the Spice Islands, in Indonesia, it’s the only tree that grows ...
Myristica fragrans, commonly known as the nutmeg tree, is an evergreen species indigenous to the Maluku Islands of Indonesia. This aromatic tree is economically significant as the primary source of two distinct spices: nutmeg , derived from its seed, and mace , obtained from the seed's aril .
The fleshy aril that surrounds each seed in the yew is a highly modified seed cone scale.. In European yew plants (Taxus baccata), the aril starts out as a small, green band at the base of the seed, then turns brown to red as it enlarges and surrounds the seed, eventually becoming fleshy and scarlet in color at maturity.
Myristica argentea, Papua nutmeg, Guinea nutmeg, Norse nutmeg or Macassar nutmeg; Myristica fragrans, fragrant nutmeg, the usual source of the spice; Myristica malabarica, Malabar nutmeg, or Bombay nutmeg; Torreya, a genus of conifers also known as nutmeg yew; Montreal melon, sometimes called "nutmeg melon"
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."