Ingredients


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    Nutmeg

    Nutmeg is a spice harvested from plants of the Myristica genus, of which there are about 100 species native to Australia, Southeast Asia, and the Pacific Islands. Nutmeg is derived from the seed of the plant, while the red membrane that covers it is made into the spice mace. Nutmeg is used in a variety of cuisines, and the essential oil of the seed has medicinal applications. In India, nutmeg is commonly used in sweet dishes, but also in a mixture of spices called garam masala. Nutmeg is also an ingredient in Japanese curries. In Western Europe, nutmeg more often appears in savory dishes, including cheese sauces, soups, and potato and meat dishes. Mulled wine or cider also commonly includes nutmeg, along with other spices. Nutmeg can be hallucinogenic or poisonous in large doses, but these are rarely reached accidentally. Nutmeg is chemically similar to the drug MDMA, or ecstasy, in large doses, but it is rarely used recreationally, as it has quite unpleasant side effects and may not wear off for days. Nutmeg poisoning, resulting from quantities over 25 grams, is characterized by body aches, convulsions, dehydration, heart palpitations, nausea, and severe depression.