Nucsoara (myristica fragrans)

Arbore foarte inalt (poate atinge spre 20 metri intaltime), intalnit in tara noastra doar cultivat. Scoarta are culoare verzuie. Frunzele sunt verde inchis, ovale, de dimensiuni mari. Florile sunt mici, in forma de clopotel si au culoare galbena. Fructul este rotund, are diverse culori de la maro deschis pana la roscat, in functie de soi si contine un sambure destul de mare. In scop fitoterapeutic sunt utilizate semintele care au culoare cafenie si forma ovala. Are proprietati calmante, afrodisiace, sedative, tonice. ucsoara este utilizata ca si condiment in gastronomie, pentru aromatizarea preparatelor culinare, avand gust dulce, picant. Uz intern: ! boli gastrointestinale, stari de greata, tuse, paraziti intestinali, tulburari de erectie, apetit scazut, nevralgie, insomnie ! sub forma de infuzie, decoct, macerat. Uz extern: ! halena ! sub forma de gargara. Efecte adverse: ! Supradoza"ul poate duce la iritatii. #$tern, pulberea de nucsoara se foloseste pentru a fi presarata pe rani, grabindu!le acestora vindecarea. %rocesata cu ulei de susan, in medicina indiana, nucsoara se utilizeaza pentru masa"e in cazul paraliziilor generale sau faciale. %oate fi amestecata cu miere si, aplicata pe cicatrici, le elimina complet. In hipotermie si transpiratii reci, se frictioneaza intreg corpul cu aceasta pulbere, eventual amestecata cu ghimbir. &ecoctul se foloseste pentru gargara, in cazurile de stomatita, halitoza, dureri de dinti si pentru a intari dintii si gingiile. &e asemenea, a"uta la tratarea debilitatii cardiace, menoragiei, a durerilor de cap precum si pentru reglarea ciclului menstrual (daca este consumat zilnic). &aca in decoct se mai adauga ghimbir si scortisoara, poate fi utilizat in tratarea afectiunilor aparatului respirator (astm, tuse, hempotizie, sinuzita), diaree si diureza marita. &urerile de dinti mai pot fi diminuate prin simpla mestecare a nucsoarei. 'leiul obtinut din aceasta imbunatateste digestia si reda apetitul, reduce considerabil spasmele si contractile musculare, dar este si un bun deto$ifiant. ucsoara este un condiment e$otic putin cunoscut si intrebuintat in (omania caruia i!au fost atribuite nenumarate efecte curative din cele mai vechi timpuri. Aceasta poate fi cumparata din comert, fie intreaga, fie sub forma de pulbere galben!maronie. )hiar daca este inrudita cu scotisoara si deseori sunt utilizate simultan la prepararea bucatelor, se deosebeste de aceasta prin aroma, gust si proprietati. In medicina chineza uleiul de nucsoara este folosit de foarte mult timp pentru tratarea durerilor de stomac, stimularea digestiei si pentru reducerea durerilor de articulatii. Studii moderne efectuate au confirmat cele enuntate mai sus si au completat cu alte cateva aspecte necunoscute pana de curand.

)onsumul de nucsoara sub forma de pulbere sau sub forma de ulei stimuleaza sistemul cardio!vascular asigurand cresterea circulatiei sanguine a celor hipotensivi. 'leiul de nucsoara are si proprietati antiinflamatorii si poate trata durerile de articulatii si pe cele musculare daca este utilizat la masarea zonelor afectate. ucsoara combate cu eficienta stresul si stimuleaza activitatea creierului si pe cea mentala. *ult inaintea noastra grecii si romanii foloseau in antichitate acest condiment ca tonic cerebral in ciuda faptului ca era foarte costisitor si greu de obtinut. Astazi se cunoaste in plus ca este capabil sa trateze insomnia si unele afectiuni respiratorii precum astmul. *edicina holistica sustine ca tonifica ficatul a"utand in procesul de deto$ifiere a organismului si de asemenea ca faciliteaza eliminarea pietrelor la rinichi. +eneficiile oferite de nucsoara nu se reduc doar la cele mentionate insa este foarte important sa cunoasteti ca va pasc si unele pericole daca o consumati in cantitati e$cesive. &aca veti intrebuinta in alimentatie o cantitate mai mare nu inseamna ca efectele benefice vor fi pe masura, ci dimpotriva. )onsumata in cantitati de peste ,0g (echivalentul a cateva lingurite) pe zi, nucsoara devine to$ica si e$trem de daunatoare. &enumire stiintifica- *.ristica fragrans Fam. *.risticaceae In alte limbi- engleza- utmeg/ franceza- *uscade/ germana- *us0atnub/ italiana- oce moscata/ spaniola*oscada, uez moscada ucsoara a fost una dintre cele mai scumpe mirodenii care a a"uns in #uropa prin secolul al 1 I2 ! lea prin intermediul negutatorilor arabi si a fost folosita mai intai la aromarea berii. &upa unii autori, arborele de nucsoara este un copac vesnic verde, de 30! 20 m inaltime, originar din zona *ala.siei, crescut azi, in scop comercial, in diverse regiuni cu clima calda. Arborii de nucsoara au cerinte specifice si nu sunt usor de crescut, deoarece au nevoie de foarte multa lumina, ploi abundente, umiditate mare si de un humus nisipos, intr!o zona de deal. %uietii obtinuti prin autoinsamantare sunt crescuti pentru plantatii noi. Scoarta lor are o culoare verde ! gri, iar frunzele sunt de un verde inchis, cu o forma ovala, de dimensiuni mari (lungi de cca. 30 cm). Florile sunt mici, in forma de clopotel si au culoare galbena. Arborele de nucsoara are flori atat masculine, cat si feminine, care rodesc, ambele tipuri fiind necesare fertilizarii/ e$emplarele din urma dau fructe mai bune. )opacii incep sa faca fructe dupa 34! 20 ani de la plantare, in numar de 3400 ! 2000 bucati 5 an si care seamana la aspect cu caisa. Fiecare fruct consta dintr!o pulpa carnoasa ce incon"oara o singura samanta comestibila (nucsoara) de forma rotunda, cu un diametru de 4 ! 6 cm. Acest sambure de consistenta lemnoasa este imbracat intr!o pielita rosie ce reprezinta coa"a de nucsoara numita macis ! un tesut intre pulpa fructului si sambure. *acisul este de culoare rosie stralucitoare sau purpurie in momentul recoltarii, dar devine cafenie atunci cand este uscata. Aceste fibre roscat! portocalii se desprind de pe fruct atunci cand sunt uscate si se folosesc tot ca un condiment, fiind la fel de aromate ca si nucsoara. Fructele arborilor autohtoni sunt lasate sa se coaca si sa cada singure, avand astfel cea mai buna aroma, dar ele trebuie adunate de pe sol in ma$im 27 ore pentru ca incep sa isi pierda din calitati. Fructele pot fi atacate de o boala care determina deschiderea prematura a lor, samburii devenind astfel improprii consumului. &urata de

viabilitate a semintelor este foarte scurta, sub 27 ore, astfel ca, oricat am vrea, nu se poate obtine o planta cumparand o nucsoara. In cultura, arborele de nucsoara se inmulteste prin semintele puse in paturi de germinare/ dupa 6 luni ele sunt transplantate pe plantatii. Arborii infloresc prima data dupa 4 ani, dar maturizarea lui dureaza circa 34 ani si rodesc timp de 40 de ani. Fructul este recoltat manual folosindu!se pra"ini cu plasa in varf. Acestuia i se scoate samburele si apoi se indepartata coa"a, care este aplatizata intre scanduri. Samburele este pus la uscat, pana cand la scuturare scoate un zornait si, abia atunci este decorticat. )ei mai buni copaci si cu rod bogat sunt cei altoiti. #i nu necesita tundere, dar locul unde cresc trebuie curatat de tufe sau alte plante cu care ar putea intra in competitie. &upa alti autori, pomii de nucsoara au in "ur de 3,4 m inaltime. In realitate, este vorba de e$istenta a doua soiuri de nucsoara- rosie si verde. ucsoara rosie are fructe mai mari decat cea verde. #ste folosita mai mult pentru curr. si supe. ucsoara verde are aroma mai rafinata, mai pregnanta decat cea rosie, fiind folosita cu precadere ca intaritor de gust pentru dulciuri si bauturi.

Beneficii / Utilizare Nucsoara:

8ustul nucsoarei este dulce, putin iute, slab astringent si el trebuie sa se faca numai usor simtit, de aceea se foloseste in cantitati foarte mici si, pe cat este posibil, doar de adulti. #ste preferabil sa se cumpere nucsoare intregi si sa se macine atunci cand este nevoie pentru ca in stare macinata, nucsoara isi pierde repede aroma. ucsoarele intregi si cele sub forma de pudra se pastreaza la adapost de lumina, aer si umezeala. &in punct de vedere .oga, este dublu .in, iar al A.urvedei este rece, uscat. In A.urveda, nucsoara a"uta la calmarea nervilor si decontracteaza musculatura. #$ista peste 300 de specii de nucsoara, dintre care doua sunt inrudite si folosite ca surogat de nucsoara si coa"a de nucsoara- *.ristica argentea, nucsoara *acassar din oua 8uinee si *.ristica malabarica, nucsoara +ombaz din sudul Indiei. In timp ce ultima are aroma slaba, prima este descrisa ca avand o aroma si un gust puternic si persistent. Ambele surogate se disting dupa forma- nucsoara de +anda are samburi in forma de ou, celelalte specii au forma bobului de porumb. Istoric 9riginara din Insulele *olucce ( sau Insulele *irodeniilor), cunoscuta si in #giptul Antic, unde era folosita la imbalsamare, nucsoara este mentionata pentru prima oara de scriitorul %linius. #a a fost intrebuintata inca din vechime, atat drept condiment, cat si aromatizant al incaperilor. Fumigatiile cu nucsoara erau la mare moda in vremea aceea. 'lterior ( sec. 2I!2III) cruciatii o raspandesc in #uropa a"ungand pana in :arile Scandinave si ocupa locul al doilea ca importanta si pret ! dupa piper. In epoca medievala nucsoarei ii era atribuita o putere magica, efectele si virtutile ei fiind regasite in numeroase scrieri (sec. 2;III) din care aflam ca planta era considerata un <filtru de dragoste< in amestecul cu vin, daca era bauta de catre doi indragostiti. *ulta vreme portughezii au fost aceia care au detinut monopolul comertului cu nucsoara datorita faptului ca au tinut secret locul de unde adunau aceste fructe. Incetul cu incetul insa, olandezii au preluat de la acestia titlul de ==carausi ai marilor== si au devenit furnizori de condimente pentru intreaga #uropa.

ucsoara era foarte scumpa si se gasea destul de rar, mai ales ca olandezii au restrictionat aria de crestere a arborelui de nucsoara la doua insule din arhipelagul *auritius. )u toata gri"a lor de a controla scoaterea fructelor de nucsoara din aceste insule, pasarile au dus in cioc fructele pe insulele invecinate, astfel condimentul a devenit mai popular. &ar asta numai dupa ce )ompania +ritanica a Indiilor de #st a initiat cultivarea nucsoarei si in %enang, Singapore, India, Sri >an0a, precum si in Insula 8renada. &ar nu numai englezii, ci si francezii reusesc sa sparga monopolul olandez asupra condimentelor datorita lui %ierre %oivre care a intreprins voia"e secrete in Indonezia de unde a luat seminte de nucsoara si cuisoare pe care le!a plantat in insulele colonizate de francezi- Ile de France (*auritius) si Ile +ourbon ((?union). In #$tremul 9rient, nu e$ista medicament natural care sa nu aiba in el macar un condiment, aceasta, pentru ca plantele aromatizante amplifica foarte mult absorbtia principiilor active de catre organism. 9 arta foarte subtila si rafinata, cultivata de milenii in 9rient, este aceea de a influenta mintea si psihicul cu a"utorul condimentelor. ucsoara, de e$emplu, in anumite doze, devine un euforizant e$traordinar de puternic, iar in doze foarte mari este un drog halucinogen cu actiune mai intensa decat a morfinei. ucsoara, desi este in mod normal folosita ca un condiment, ea poate sa fie in acelasi timp un drog, chiar o otrava. Inghitirea a 2 grame de nucsoara da aceleasi efecte ca luarea de amfetamine, dar care va da si ameteli, febra si dureri de cap. Ingerarea a @,4 grame vor cauza convulsii, iar 30 grame vor da halucinatii. A manca o nucsoara intreaga, poate insemna Apsihoza de nucsoaraB care include sentimente de confuzie si agitatie. Sunt inregistrate pana si cazuri de deces din cauza nucsoarei Continut uscoara contine uleiuri esentiale si saponina, iar semintele coapte si uscate ale fructului contin un ulei volatil si un ulei fi$. Frunzele uscate ale arborelui elimina un ulei esential constand in miristicina, o substanta to$ica. Samanta are o aroma puternica si un gust caracteristic, picant si usor amarui, datorita continutului ridicat in ulei eteric (C!34D, En medie 32D) si un ulei gras aromatic (untul de nucsoara), format din triglicerida acidului miristic. Beneficii / Utilizare %arti folosite- semintele (nucsoara) %ana sa devina celebra ca un condiment, nucsoara a fost mai importanta ca leac. #ste folosita si azi in medicina a.urvedica, mai ales pentru afectiuni digestive deoarece contine uleiuri concentrate si este foarte aromata. :otusi, in e$ces, se dovedeste e$trem de to$ica, ea continand mai multi compusi ce provoaca halucinatii si ataca ficatul. F 9rientalii o folosesc nu numai ca si condiment, ci si ca remediu direct in caz de infectii intestinale- se rade putina nucsoara in apa, apoi se consuma cu totul, iar preventiv, se adauga 3 varf de cutit de pudra la sosuri si alte preparate culinare. F ucsoara regleaza tranzitul intestinal- pentru aceasta se pune 3 varf de cutit de pudra de nucsoara peste cerealele de la micul de"un. #fectul este uluitor. F In afara proprietatilor ei antiseptice, nucsoara este un stimulant al stomacului, deloc negli"abil, ce neutralizeaza fermentarea si elimina gazele. F #$citant aromat, nucsoara intra in reteta lichiorurilor digestive si aperitive, in apa de melisa si otetul de toaleta. F %entru remedierea si practic vindecarea an$ietatii ! se rade sau se macina cu masina de rasnit cafea 3 nucsoara. Se foloseste cate 3 varf de cutit cu pulbere pus in mancare, ceaiuri etc. F %entru usurarea durerilor reumatice sau pentru tonifierea muschilor sportivilor, nucsoara se foloseste la prepararea alcoolului pentru frectie, astfel- amestecul format din nucsoara pisata 30 g, scortisoara , g, cuisoare , g, sofran 3 g, muguri de pin 30 g, bace de ienupar 20 g se pun la macerat timp de C zile in 352 l alcool, se

strecoara, apoi se combina cu 352 l apa. Acest preparat obtinut se completeaza prin adaugarea de 30 picaturi din urmatoarele esente- lavanda, lamaioara si rozmarin. F ucsoara intareste inima si plamanii, are efect diuretic si invioreaza spiritual. #a a"uta ficatul, dezinto$ica, este antiinflamatoare, are proprietati bactericide, antiseptice, stimuleaza sistemul imunitar, este antio$idant, elimina viermii intestinali. )ombate stenozarea si rigidizarea arterelor, asigurand fluidizarea circulatiei sanguine/ reduce presiunea sangvina, intensifica circulatia sangelui/ reduce depozitele grase din "urul ficatului, inimii si aortei/ inhiba formarea de cheaguri in sange/ F )u a"utorul ei se poate trata guturaiul si nasul infundat- se freaca intre degete o bucata de nucsoara, apoi se inspira pe nas mirosurile eterice emanate de aceasta. In cantitati mici este un e$citant usor. F A"uta in caz de e"aculare precoce- se ia zilnic 352 lingurita de nucsoara pisata, cu apa, in doza unica. F (educe balonarile abdominale, elimina gazele, da pofta de mancare, calmeaza durerile, vindeca hemoroizii si bolile din regiunea anusului. )a remediu specific pentru diareea cauzata de indigestii este utilizat amestecul format din 3 varf de cutit cu pudra de nucsoara si suc de mere sau banana. F %entru a trata deshidratarea provocata de voma si diaree, un tratament eficient este reprezentat de o infuzie pregatita din 352 nucsoara in 352 l apa, administrata cu apa usoara de nuca de cocos, in doze de 34 ml 5 administrare. F In calmarea durerilor abdominale, stomacale si anore$ie- se intrebuinteaza 40 g nucsoara macinata fin cu rasnita de cafea pusa in 240 ml alcool de @0 grade si tinuta pentru 34 zile la macerat. Se strecoara si se administreaza cate 3 lingurita o data, diluata cu 300 ml apa. F A"uta in into$icatii si muscaturi veninoase si la vindecarea umflaturilor din gura. F Are un efect calmant, stimuleaza respiratia, functiile cerebrale si este afrodisiaca. F )ombate insomnia prin administrarea de pasta de nuscoara amestecata cu miere. F Se pun la macerat de dimineata pana seara 352 !3 lingurita de nucsoara cu 3 cana de apa. Se bea din acest macerat, cu sau fara miere, inainte de culcare sau, pentru un somn bun, adaugati intr!un pahar de lapte cald 3 lingurita de miere si 3 varf de cutit de nucsoara. F ucsoara amelioreaza bolile de ficat si splina. Scade nivelul colesterolului rau, calmeaza durerile provocate de guta si alte afectiuni articulare. F %entru o actiune de calmant al durerilor, cat si la refacerea circulatiei sau chiar la cicatrizarea anumitor rani se macina cu rasnita de cafea o cantitate de 2!, nucsoare. %udra se amesteca cu 300 g lanolina (unt, untura etc), pe baie de aburi, se fierbe 2 ore, se strecoara. Se repune tot pe baia de aburi, impreuna cu 3 lingurita de ceara de albine si se lasa pana se topeste, apoi se ia de pe foc si se amesteca pana la racire. Se pastreaza in cutiute mici, la rece. %entru a se mentine mai mult timp se adauga la fiecare 40 g de crema 30 picaturi de suc de lamaie filtrat. Se utilizeaza aplicata in strat fin pe piele. F #limina pietrele la rinichi si vezica. %entru aceasta se face o bautura din seminte de nucsoara, samburi de pepene galben, apa si miere. +autura inlatura si dificultatea de mictiune. F A"uta in caz de dureri de cap! in acest scop, nucsoara se inmoaie in apa, se zdrobeste si se face o pasta care se aplica pe frunte timp de 20 min. F #ste un bun remediu impotriva durerilor din urechi, de dinti si gingii. %entru acesta se face gargara cu apa de gura optinuta prin fierberea semintelor de nucsoara pana scade apa la 357. F In caz de nevralgii se bea o infuzie de nucsoara- 3! 2 varfuri de cutit praf de nucsoara la 3 cana apa. &urerea va fi alinata considerabil, resimtind in timp scurt o stare agreabila de confort. F Galena (miros urat al gurii) poate fi eliminata daca inainte sau dupa masa se ia 3 varf de cutit de nucsoara, impreuna cu 3 varf de cutit de cuisoare F ;indeca repede cosurile! se amesteca cateva picaturi de lapte cu pudra de nucsoara pana rezulta o pasta. Aplicata pe cos, punctiform, strict pe locul cu probleme are efect antiinflamator si reduce roseata. F :ot in scopuri terapeutice se foloseste si uleiul de nucsoara, destul de scump, care are un miros foarte placut, cald, dulce si picant. 'tilizarea sa este de data relativ recenta desi se distileaza in India de cateva secole. #l este folosit, aproape e$clusiv sub forma administrarii e$terne pentru reducerea inflamatiilor si durerilor articulare, in inflamatiile musculare si ale tendoanelor, precum si ca agent de aromatizare. F #ste moderat Hang, bland incalzitor si tonic general. %rincipala sa actiune este asupra sistemului digestiv.

F 'leiul de nucsoara verde se intrebuinteaza in caz de dureri de urechi si vedere nocturna. F 'leiul mai este utilizat la prepararea unor alifii, lotiuni pentru par, a parfumurilor si ca antispastic carminativ. Intrebuintari culinare In gastronomie, nucsoarea este foarte frecvent utilizata in Asia, dar a cucerit si bucataria europeana. &aca in 9rient, nucsoara se adauga pana si in cafea si ceai, grecii o combina cu scortisoara, iar rezultatul este cu totul si cu totul special. :ot grecii pun nucsoara si scotisoara in amestecurile de carne pe care le folosesc in musacale si chiftele, iar efectul este cu adevarat, savuros. Italienii o combina cu sucul de rosii, care pune in evidenta latura picanta a condimentului. #a este nelipsita si din preparatele dulci cu branza moale. ucsoara face un duet apetisant cu vanilia. Se adauga si in bauturi, in vin fiert, in alcool rafinat si in unele sortimente de Ihis0e.. %entru o savoare si eleganta gustativa incercati si adauga pudra de nucsoara, proaspat macinata peste broccoli si conopida, gatite la aburi, in pilaful de pui si peste pestele pra"it, precum si peste cartofii copti, dupa moda olandeza, sau presarati nucsoara peste oua ochiuri si in pastele cu branza. Incercati si puneti nucsoara si scortisoara in parti egale, in placinta cu branza, in cea cu dovleac si veti fi placut surprinsi de gustul obtinut. %utem afirma ca nucsoara este un aliat eficient intr!o nutritie sanatoasa. ucsoara este un ingredient ! cheie in amestecul de condimente, cum ar fi mi$ul nord! african ras! el! hanout (din *aroc), galat!dagga (din :unisia) si baharat (din Arabia Saudita). &ata pe razatoare sau tocata, nucsoara are o gama larga de intrebuintari, folosindu!se, de la aluaturi, budinci, pana la bauturi picante. F &e asemenea, se combina bine cu un numar mare de preparate aromate, cum ar fi umpluturile pentru paste, sosurile pe baza de smantana sau frisca, precum bechamelul, ori mancarea de spanac. F #ste utilizata pentru aromarea carnatilor, da gust bun muraturilor, pastelor fainoase. F ucsoara este foarte buna si cu pestele, mielul, in orice fel de tocaturi, fructe de mare sau creveti, in preparatele cu oua, branzeturi, ciuperci, rosii, conopida, anghinare, sparanghel. Se foloseste la prepararea supelor limpezi sau in sufleuri. #a da o aroma aparte legumelor, precum varza si mai ales pireului de cartofi. F Se poate pune in cremele cu lapte, pra"ituri cu branza, cu fructe, turta dulce si biscuiti. %utina nucsoara adaugata la compozitia unei placinte cu cirese sau mere da un gust cu totul deosebit acesteia. F Se foloseste la preparatele de cofetarie si patiserie si cu ea se poate aromatiza bauturi ca tuica, lichiorul si pentru a accentua gustul si a deveini mai parfumate se pune in sticle cate o nucsoara. F %ulpa fructului de nucsoara poate fi folosita la prepararea unor delicioase "eleuri si siropuri. F Amestecul in parti egale de nucsoara si scortisoara poate substitui aroma de cardamom negru. F 'leiul de nucsoara, fiind foarte aromat, se foloseste in industria cosmeticelor. ucsoara este un condiment care nu trebuie sa lipseasca din nici o bucatarie. Se poate folosi fie pudra, gata macinata, dar acesta trebuie sa fie pastrata intr!un recipient bine inchis, la loc uscat, fie samburele intreg, din care sa se rada cand si cat este necesar. 'ltima varianta, mai scumpa, o sa va ofere cu adevarat gustul si aroma nucsoarei. recautii : u ne gandim prea mult cand vine vorba de condimentele cu care aromatizam mancarea de zi cu zi, dar adevarul este ca unele mirodenii contin compusi foarte puternici. Intrebuintata in cantitatile indicate din retetele culinare, nucsoara ne face bine, in caz contrar, ne poate dauna. Folosita in e$ces, irita sistemul nervos central. In doze foarte mari, este un drog halucinogen cu actiune mai mare decat a morfinei. )a o curiozitate, primul caz de otravire cu nucsoara a fost consemnat in 34@6, in Anglia. ucsoara trebuie consumata in doze foarte mici. In doze apreciabile e$cita corte$ul motor si produce convulsii epileptice si leziuni ale ficatului. )hiar si o lingurita de nucsoara poate produce simptome to$ice, precum arsuri stomacale, greata, voma, agitatie si ameteli insotite de halucinatii. Atentie ! nu se recomanda femeilor insarcinate sau care alapteaza.

Autor- >uciaJbp Acest condiment aromat, nucsoara, este foarte benefic pentru sKnKtatea dumneavoastrK deoarece EmbunKtKLeste pofta de mMncare, trateaza problemele digestive, reduce flatulenta, rela$eaza musculatura si controleaza astmul. *ai mult, uleiul de nucsoara este eficient En calmarea durerilor. )u toate acestea, ar trebui sK fie consumat En cantitKLi mici, pentru a evita efectele sale secundare. Nn afarK de beneficiile medicinale, nucsoara este, de asemenea, utilizata pentru scopuri culinare, datorita gustului sau usor picant si mirosului dulce, asemanator scortisoarei. !enumire stiintifica- *.ristica fragrans (Goutt.) Aceasta planta este originara din Insulele +anda din Indonezia. Nn plus, este cultivata En 8renada, India, *alaezia, Indiile de ;est Oi Sri >an0a. %lanta face parte din familia *.risticaceae. ro"riet#$i curative ucsoara are proprietati stimulente, carminative, antimicrobiene, anti!inflamatorii, antispasmodice, psihoactive Oi afrodisiace. Nn plus, nucsoara este benefica pentru sistemul cardiovascular. ucsoara a"uta la digestie, amelioreaza diareea Oi balonarea Oi previne gazele stomacale. #ste utila En tratarea problemelor pielii cum ar fi eczemele si acneea. Nn plus, aceasta a"utK la eliminarea respiratiei urat mirositoare si este, de asemenea, utilizata En diverse siropuri de tuse. Nn plus, nucsoara EmbunKtKLeOte circulaLia Oi scade tensiunea arterialK. Nn plus, a"utK En tratamentul an$ietatii, depresiei, insomniei si impotentei. *ai mult decMt atMt, aceasta planta terapeutica poate fi folosita pentru deto$ifierea ficatului Oi rinichilor. 'leiul de nucsoara este bogat in eugenol, care a"uta la calmarea durerilor obisnuite. %lanta este adesea inclusa En tonice se$uale. 'leiul esenLial de nucsoara, de obicei, se combinK cu cel de muscata, rozmarin, chiparos, salvie, piper negru Oi portocale. Nn ceea ce priveOte valoarea nutritivK, nucsoara conLine compuOi derivaLi chimici, bogati in antio$idanti. Nn plus, aceasta conLine uleiuri esenLiale, cum ar fi dipentene, pinen, sabinene sau terpeniol. &e asemenea, nucsoara contine vitamine din comple$ul +, vitamina ), vitamina A, acid folic, niacina si riboflavina. %lanta este, de asemenea, o sursa foarte buna de minerale ( calciu, magneziu, fosfor Oi potasiu). %#suri de "recau$ie Atunci cand este consumata En e$ces, nucsoara poate provoca probleme precum lipsa de concentrare, neliniOte, e$altare Oi halucinaLie. Alte efecte secundare includ dureri de stomac, greata, vedere dublK, palpitaLii Oi delir. Nn plus, nucsoara poate provoca alergii Oi poate declansa o criza de astm bronOic. &ozele mari pot provoca chiar comK Oi moarte. &in aceste motive, nucsoara trebuie administrata En doze mici (nu mai mult de , pana la 30 grame).

Nutmeg

From Pi0ipedia, the free enc.clopedia Qump to- navigation, search For other uses, see utmeg (disambiguation). Nutmeg

Myristica fragrans

&cientific classification Ringdom%lantae (unran0ed)Angiosperms (unran0ed)*agnoliids 9rder*agnoliales Famil.*.risticaceae Myristica 8enus8ronov.

&"ecies See te$t :he nutmeg tree is an. of several species of trees in genus Myristica. :he most important commercial species is Myristica fragrans, an evergreen tree indigenous to the +anda Islands in the *oluccas (or Spice Islands) of Indonesia. :he nutmeg tree is important for tIo spices derived from the fruit- nutmeg and mace.S3T utmeg is the seed of the tree, roughl. egg!shaped and about 20 to ,0 mm (0.C to 3.2 in) long and 34 to 3C mm (0.6 to 0.@ in) Iide, and Ieighing betIeen 4 and 30 g (0.2 and 0.7 oz) dried, Ihile mace is the dried <lac.< reddish covering or aril of the seed. :he first harvest of nutmeg trees ta0es place @1U .ears after planting, and the trees reach full production after 20 .ears. utmeg is usuall. used in poIdered form. :his is the onl. tropical fruit that is the source of tIo different spices. Several other commercial products are also produced from the trees, including essential oils, e$tracted oleoresins, and nutmeg butter (see beloI). :he common or fragrant nutmeg, Myristica fragrans, native to the +anda Islands of Indonesia, is also groIn in %enang Island in *ala.sia and the )aribbean, especiall. in 8renada. It also groIs in Rerala, a state in southern India. 9ther species of nutmeg include %apuan nutmeg M. argentea from eI 8uinea, and M. malabarica from India.

Botany and cultivation

utmeg is a dioecious plant Ihich is propagated se$uall. and ase$uall., the latter being the standard. Se$ual propagation b. seedling .ields 40D male seedlings, Ihich are unproductive. As there is no reliable method of determining plant se$ before floIering in the si$th to eighth .ear, and se$ual propagation bears inconsistent .ields, grafting is the preferred method of propagation. #picot.l grafting, approach grafting and patch budding have proved successful, epicot.l grafting being the most Iidel. adopted standard. Air!la.ering, or marcotting, is an alternative, though not preferred, method, because of its loI (,4!70D) success rate.

Culinary uses
utmeg and mace have similar sensor. Vualities, Iith nutmeg having a slightl. sIeeter and mace a more delicate flavour. *ace is often preferred in light dishes for the bright orange, saffron!li0e hue it imparts. utmeg is used for flavouring man. dishes, usuall. in ground or grated form, and is best grated fresh in a nutmeg grater. In %enang cuisine, dried, shredded nutmeg rind Iith sugar coating is used as toppings on the uniVuel. %enang ais kacang. utmeg rind is also blended (creating a fresh, green, tang. taste and Ihite colour "uice) or boiled (resulting in a much sIeeter and broIn "uice) to ma0e iced nutmeg "uice. In Indian cuisine, nutmeg is used in man. sIeet as Iell as savour. dishes (predominantl. in *ughlai cuisine). It is also added in small Vuantities as a medicine for infants. It ma. also be used in small Vuantities in garam masala. 8round nutmeg is also smo0ed in India.Scitation neededT In Indonesian cuisine, nutmeg is used in various dishes, mainl. in man. soups, such as soto soup, baso soup or Sup Kambing. It is also made as sIeets. In *iddle #astern cuisine, ground nutmeg is often used as a spice for savour. dishes. In originall. #uropean cuisine, nutmeg and mace are used especiall. in potato dishes and in processed meat products/ the. are also used in soups, sauces, and ba0ed goods. In &utch cuisine, nutmeg is added to vegetables such as +russels sprouts, caulifloIer, and string beans. utmeg is a traditional ingredient in mulled cider, mulled Iine, and eggnog. Qapanese varieties of curr. poIder include nutmeg as an ingredient. In the )aribbean, nutmeg is often used in drin0s such as the +ushIac0er, %ain0iller, and +arbados rum punch. :.picall., it is "ust a sprin0le on the top of the drin0. :he pericarp (fruit5pod) is used in 8renada and also in Indonesia to ma0e "am, or is finel. sliced, coo0ed Iith sugar, and cr.stallised to ma0e a fragrant cand.. In Scotland, mace and nutmeg are usuall. both essential ingredients in haggis.

Essential oils
:he essential oil obtained b. steam distillation of ground nutmeg is used Iidel. in the perfumer. and pharmaceutical industries. :his volatile fraction t.picall. contains 60!C0D d!camphene b. Ieight, as Iell as Vuantities of d!pinene, limonene, d!borneol, l!terpineol, geraniol, safrol, and m.risticin.S4T :he oil is colourless or light .elloI, and smells and tastes of nutmeg. It contains numerous components of interest to the oleochemical industr., and is used as a natural food flavouring in ba0ed goods, s.rups, beverages, and sIeets. It

is used to replace ground nutmeg, as it leaves no particles in the food. :he essential oil is also used in the cosmetic and pharmaceutical industries, for instance, in toothpaste, and as a ma"or ingredient in some cough s.rups. In traditional medicine, nutmeg and nutmeg oil Iere used for disorders related to the nervous and digestive s.stems. After e$traction of the essential oil, the remaining seed, containing much less flavour, is called <spent<. Spent is often mi$ed in industrial mills Iith pure nutmeg to facilitate the milling process, as nutmeg is not eas. to mill due to the high percentage of oil in the pure seed. 8round nutmeg Iith a variable percentage of spent (around 30D I5I) is also less li0el. to clot. :o obtain a better running poIder also a small percentage of rice flour can be added.Scitation neededT

Nutmeg butter
utmeg butter is obtained from the nut b. e$pression. It is semi!solid, reddish broIn in colour, and tastes and smells of nutmeg. Appro$imatel. @4D (b. Ieight) of nutmeg butter is trim.ristin, Ihich can be turned into m.ristic acid, a 37!carbon fatt. acid, Ihich can be used as a replacement for cocoa butter, can be mi$ed Iith other fats li0e cottonseed oil or palm oil, and has applications as an industrial lubricant.

History
It is 0noIn to have been a prized costl. spice in #uropean medieval cuisine as a flavouring, medicinal, and preservative agent. Saint :heodore the Studite (ca. @4C 1 ca. C26) alloIed his mon0s to sprin0le nutmeg on their pease pudding Ihen reVuired to eat it. In #lizabethan times, it Ias believed nutmeg could Iard off the plague, so nutmeg became ver. popular and its price s0.roc0eted.S6T :he small +anda Islands Iere, until the mid!3Uth centur., the IorldWs onl. source of nutmeg and mace. utmeg is noted as a ver. valuable commodit. b. *uslim sailors from the port of +asra, such as Sinbad the Sailor in the One Thousand and One Nights. utmeg Ias traded b. Arabs during the *iddle Ages and sold to the ;enetians for ver. high prices, but the traders did not divulge the e$act location of their source in the profitable Indian 9cean trade, and no #uropean Ias able to deduce their location. In August 3433, Afonso de AlbuVuerVue conVuered *alacca, Ihich at the time Ias the hub of Asian trade, on behalf of the 0ing of %ortugal. In ovember of that .ear, after having secured *alacca and learning of the +andasW location, AlbuVuerVue sent an e$pedition of three ships led b. his friend AntXnio de Abreu to find them. *ala. pilots, either recruited or forcibl. conscripted, guided them via Qava, the >esser Sundas and Ambon to +anda, arriving in earl. 3432.S@T :he first #uropeans to reach the +andas, the e$pedition remained in +anda for about a month, purchasing and filling their ships Iith +andaWs nutmeg and mace, and Iith cloves in Ihich +anda had a thriving entrepYt trade.SCT :he first Iritten accounts of +anda are in Suma Oriental, a boo0 Iritten b. the %ortuguese apothecar. :om? %ires, based in *alacca from 3432 to 3434. Full control of this trade b. the %ortuguese Ias not possible, and the. remained participants Iithout a foothold in the islands themselves. :he trade in nutmeg later became dominated b. the &utch in the 3@th centur.. :he #nglish and &utch engaged in prolonged struggles to gain control of (un Island, then the onl. source of nutmeg. At the end of the Second Anglo!&utch Par, the &utch gained control of (un, Ihile #ngland controlled eI Amsterdam ( eI Hor0) in orth America. :he &utch Iaged a blood. Iar, including the massacre and enslavement of the inhabitants of the island of +anda, "ust to control nutmeg production in the #ast Indies in 3623. :hereafter, the +anda Islands Iere run as a

series of plantation estates, Iith the &utch mounting annual e$peditions in local Iar!vessels to e$tirpate nutmeg trees planted elseIhere. In 3@60, the price of nutmeg in >ondon Ias C4 to U0 shillings per pound, a price 0ept artificiall. high b. the &utch voluntaril. burning full Iarehouses of nutmegs in Amsterdam. As a result of the &utch interregnum during the apoleonic Pars, the +ritish too0 temporar. control of the +anda Islands from the &utch and transplanted nutmeg trees (complete Iith soil) to Sri >an0a, to %enang, to +encoolen and to Singapore.SUT GoIever, there is evidence that the tree e$isted in Sri >an0a prior to this.S30T :hence the. Iere transplanted to their other colonial holdings elseIhere, notabl. Zanzibar and 8renada. :he national flag of 8renada, adopted in 3U@7, shoIs a st.lised split!open nutmeg fruit. :he &utch hoIever continued to hold control of the spice islands until Porld Par II )onnecticut gets its nic0name (<the utmeg State<, < utmegger<) from the legend that some unscrupulous )onnecticut traders Iould Ihittle <nutmeg< out of Iood, creating a <Iooden nutmeg< (a term Ihich came to mean an. fraud).S33T

)ommercial "ar of mace

World production
Porld production of nutmeg is estimated to average betIeen 30,000 and 32,000 tonnes (U,C00 and 32,000 long tons/ 33,000 and 3,,000 short tons) per .ear, Iith annual Iorld demand estimated at U,000 tonnes (C,U00 long tons/ U,U00 short tons)/ production of mace is estimated at 3,400 to 2,000 tonnes (3,400 to 2,000 long tons/ 3,@00 to 2,200 short tons). Indonesia and 8renada dominate production and e$ports of both products, Iith Iorld mar0et shares of @4D and 20D respectivel.. 9ther producers include India, *ala.sia (especiall. %enang, Ihere the trees groI Iild Iithin untamed areasScitation neededT), %apua eI 8uinea, Sri >an0a, and )aribbean islands, such as St. ;incent and 8renada, Ihich produces 20D of the IorldWs nutmeg suppl.. :he principal import mar0ets are the #uropean )ommunit., the 'nited States, Qapan and India. Singapore and the etherlands are ma"or re!e$porters.

Medical research
utmeg has been used in medicine since at least the seventh centur.. In the 3Uth centur. it Ias used as an abortifacient, Ihich led to numerous recorded cases of nutmeg poisoning. Although used as a fol0 treatment for other ailments, unprocessed nutmeg has no proven medicinal value toda..S32T 9ne stud. has shoIn that the compound macelignan isolated from Myristica fragrans (*.risticaceae) ma. e$ert antimicrobial activit. against Streptococcus mutans,S3,T and another that a methanolic e$tract from the same plant inhibited Qur0at cell activit. in human leu0emia,S37T but these are not currentl. used treatments.

Psychoactivity and toxicity

Effects
In loI doses, nutmeg produces no noticeable ph.siological or neurological response, but in large doses, raI nutmeg has ps.choactive effects. In its freshl. ground (from Ihole nutmegs) form, nutmeg contains m.risticin, a monoamine o$idase inhibitor and ps.choactive substance. *.risticin poisoning can induce convulsions, palpitations, nausea, eventual deh.dration, and generalized bod. pain.S34T It is also reputed to be a strong deliriant.S36T

Fatal m.risticin poisonings in humans are ver. rare, but tIo have been reported- one in an C!.ear!old childS3@T and another in a 44!.ear!old adult, the latter case attributed to a combination Iith flunitrazepam.S3CT In case reports raI nutmeg produced anticholinergic!li0e s.mptoms, attributed to m.risticin and elemicin.S3@TS3UT
S20T

In case reports into$ications Iith nutmeg had effects that varied from person to person, but Iere often reported to be an e$cited and confused state Iith headaches, nausea and dizziness, dr. mouth, bloodshot e.es and memor. disturbances. utmeg Ias also reported to induce hallucinogenic effects, such as visual distortions and paranoid ideation. In the reports nutmeg into$ication too0 several hours before ma$imum effect Ias reached. #ffects and after!effects lasted up to several da.s.S34TS23TS22TS2,TS27TS24TS26TS2@TS2CTS2UT *.risticin poisoning is potentiall. deadl. to some pets and livestoc0, and ma. be caused b. culinar. Vuantities of nutmeg harmless to humans. For this reason, it is recommended not to feed eggnog to dogs.S,0T

History of use
%eter StaffordWs Psychedelics Encyclopedia Vuotes an 3CC, report from *umbai noting that <the Gindus of Pest India ta0e nutmeg as an into$icant<, and records that the spice has been used for centuries as a form of snuff in rural eastern Indonesia and India, latter seeing the ground seed mi$ed Iith betel and other 0inds of snuff. In 3C2U, the )zech ph.siologist Qan #vangelista %ur0in"e ingested three ground nutmegs Iith a glass of Iine and recorded headaches, nausea, hallucinations and a sense of euphoria that lasted for several da.s.S32T Garvard ethnobotanist (ichard #vans Schultes and chemist Albert Gofmann, Iho discovered >S&, documented reports of nutmegWs use as an into$icant b. students, prisoners, sailors, alcoholics and mari"uana smo0ers. In his autobiograph., *alcolm 2 Irites about ta0ing nutmeg and other <semi!drugs< Ihile serving time in prison.S32T :he Ange andte !hemie "nternational Edition records the use of nutmeg as an into$icant in the 'nited States in the post!Porld Par II period, notabl. among .oung people, bohemians, and prisoners. A 3U66 Ne #ork Times piece named it along Iith morning glor. seeds, diet aids, cleaning fluids, cough medicine, and other substances as <alternative highs< on college campuses.S32T

Toxicity during pregnancy

utmeg Ias once considered an abortifacient, but ma. be safe for culinar. use during pregnanc.. GoIever, it inhibits prostaglandin production and contains hallucinogens that ma. affect the fetus if consumed in large Vuantities.S,3T

'erbal remedies using nutmeg (%yristica fragrans) also (no)n as *ati"+ala

:he use of herbal remedies, including the herb nutmeg ("atiphala), classified as *.ristica fragrans, are popular as an alternative to standard Pestern allopathic medicine for a variet. of problems, including acting as an aphrodisiac, clearing up s0in problems as Iell as relieving muscle spasm.

on t+is "age utmeg is used for Phich part of nutmeg is used *a0ing nutmeg herbal tea

Parnings

*.ristica fragrans is an effective remed. for various ailments, and this natural holistic approach to health is becoming more and more popular, but should 9: replace conventional medicine or prescription drugs.

Myristica fragrans
utmeg is also 0noIn as *.ristica fragrans, and has certain therapeutic properties and the reported benefits of using it internall., in the form of a herbal tea (infusion) are listed beloI. utmeg must be used in moderation, as e$cessive use can have a to$ic effect on the bod..

Nutmeg is used for the following

*.ristica fragrans benefits

aphrodisiac s0in problems reducing heartburn rheumatism muscle spasm increasing appetite relieving diarrhea in A.urvedic medicine for premature e"aculation and incontinence & : use in moderation , it is very "otent and large amounts can be toxic

Which part to use for nutmeg herbal tea

:he seeds are used ! but great must be ta0en not to use e$cessivel. as it can cause headaches and can lead to delirium. :he grated seed can be steeped in Iater ! but be careful ! it is reall. a ver. potent ingredient. &o not use in pregnanc..

Ma ing nutmeg herbal tea

:he standard Ia. to ma0e an infusion, unless otherIise specified, is to pour a cup of boiling Iater over the material to be infused, let it stand for 4 minutes, strain it, and drin0 it.

-res+ "lant material o Phen the recipe refers to fresh plant material to be used, a 357 cup fresh material is used, folloIing the method above. !ried material

Phen the recipe refers to using dried material, use 2 teaspoons of material Ihen ma0ing it. Bar( or seeds o Should the recipe call for bar0 or seeds to be used, use 2 teaspoons of seeds or 3 tablespoon of bar0. &)eetening your infusion o Hou could sIeeten .our health drin0 Iith hone., should .ou so reVuire, and a dash of fresh lemon "uice ma. also enhance the taste.
o

!eneral warning when using herbal infusions

9nl. use the herbal material if .ou are 300D sure that it reall. the herb in Vuestion. If .ou are ill or have an. health concerns, consult .our health practitioner. &o not continuousl. drin0 the same infusion. At ma$imum use for 30 da.s and then s0ip 4 da.s. 9nl. have one cup of herbal infusion per da., e$cept during acute periods ! such as Ihen .ou have a cold or flu, .ou can then have it three times a da., but for a ma$imum of 7 da.s. Phen .ou use herbal remedies, be aIare that the. can be e$tremel. poIerful, and should .ou have an. side effects Ihen ta0ing these infusions, immediatel. stop using the herb and consult .our health practitioner right aIa..

*.ristica fragrans Goutt

-amily - *.risticaceae Englis+ - utmeg, *ace tree 'indi - Qa. 0a ped, Qa.phal .u*arati - Qa.phal, Qavantri &ans(rit - Qati, Qatiphalan art used : &eed

Botanical !escri"tion: A moderate sized usuall. dioecious, aromatic, evergreen tree Iith gre.ish blac0 bar0 having lenticular spots on the outside and red "uice on the inner side / leaves elliptic or oblong!lanceolate / thin coriaceous shin. above, dull beneath, floIers cream. .elloI, fragrant in umbellate, c.mes staminal column of male floIers stal0ed, anthers 30!37, linear, ovar. of female floIers sessile, ovoid globose / fruits .elloI, broadl. p.riform or globose, pericarp flesh., splitting into tIo halves at maturit., seeds oblong, obtuse, testa shin., aril .elloIish red, irregularl. lobed, e$tending to the ape$ of the seed. *ace is the arrilus of the seed in fragrans. Fruiting and floIering from &ecember to *a.. It is cultivated in the hotter parts of India. /yurvedic ro"erties and Uses:

0asa - Ratu, :i0ta .una - >aghu, :i0sna 1irya - 'sna 1i"a(a - Ratu 2arma - &ipana, 8rahi, ;rs.a, *u0ha0ledanasa0a, *u0hadaurgandh.anasa0a, Raphavatapana

%odern +armacological /ction: :he aVueous [ alcoholic e$tract of *.ristica fragrans ( utmeg) has beneficial anthelmintic effect

Nutmeg
utmeg, famed for its aroma, is a nut 0ernel that is used as a spice as Iell as for its therapeutic properties the Iorld over. According to ancient records, the tree used to flourish in India as Iell, but noI it is a ver. rare species in the countr.. :he oil e$tracted from the 0ernel is used in the preparation of perfumes, hair oil, lotions, and in medicine as an anti!spasmodic carminative.

3uic( -acts Nomenclature

about

Nutmeg

or

Myristica

fragrans:

)ommon name- Qaiphal Sans0rit name- Qatisas..a, Qatiphala #nglish name- utmeg Scientific name- *.ristica fragrans

Bio,energetics

(asa- Ratu, :i0ta 8una- >aghu, :i0sna ;ir.a- 'sna ;ipa0a- Ratu Rarma- &ipana, 8rahi, ;rs.a, *u0ha0ledanasa0a, *u0hadaurgandh.anasa0a, Raphavataghana

'abitat :he utmeg tree usuall. reaches heights U to 20 meters or more. It groIs in Indonesia, *ala.sia, Sri >an0a, and Pest Indies. :he dried 0ernel of the seeds of the nutmeg tree fruits, is poIdered or grated and used as a spice, since it has a strong, pleasant aroma. :he taste of the 0ernel is bitter. C+emical constituents utmeg contains starch, protein, an oleanolic acid called 8l.coside, sclareol, catechins, proanthoc.anidins and diar.lpropanoids (dimeric phen.lpropanoids) li0e macelignan, meso!dih.droguaiaretic acid and otobaphenol. 'ealt+ benefits utmeg 9il is used in perfumes, ointments and hair lotions. It is effective as an antispasmodic carminative and has been found through research to prevent and cure the folloIing health disorders-

!igestive disorders: About 4 to 34 grams of poIdered nutmeg mi$ed in apple "uice or banana is usuall. ta0en to help diarrhea triggered b. indigestion. :he same Vuantit. ta0en Iith a tablespoon of fresh amla "uice , times a da. proves beneficial for hiccups, indigestion and morning sic0ness. Insomnia: Phen mi$ed Iith fresh amla "uice, poIdered utmeg is great for depression, irritabilit. and insomnia. utmeg paste is mi$ed Iith hone. and fed to infants Ihen the. cr. at night, inducing sleep. !e+ydration: &eh.dration from vomiting and diarrhea, predominantl. in )holera can be treated Iith an infusion made from half a nutmeg in half liter of Iater served Iith tender coconut Iater in 34!gram doses. &(in disorders: S0in diseases li0e ringIorm and eczema can be cured b. rubbing a stone slab on the s0in Iith nutmeg paste and one=s oIn earl.!morning saliva (before cleansing the mouth) once a da.. 4ral diseases5 Cancer- utmeg fights against cancer!causing bacteria such as streptococcus mutans and other bacteria that are usuall. found in the mouth and cause dental caries as Iell as other such oral diseases. %emory loss- utmeg e$tracts, Ihen given to mice, enhanced their learning and memor. retention capabilities 0+eumatism: An e$ternal application of grated nutmeg fried in gingell. oil (til oil) is ver. useful in the treatment of rheumatism, neuralgia and sciatia. Im"otency- utmeg acts as an e$cellent stimulant and improves se$ual performance Ihen ta0en regularl..

!angers :his spice should be ta0en in ver. small doses since it e$cites the motor corte$ of the brain, Ihich could amount to epileptic convulsions. #ven a teaspoon of the spice could cause lesions on the liver, hallucinations, burning in the stomach, nausea, restlessness, vomiting, and giddiness. 0esources 3. :he A.urvedic %harmacopoeia 9f India, %art! 3, ;olume! 3, 8overnment 9f India, *inistr. 9f Gealth And Famil. Pelfare &epartment 9f A.ush. pp 6C 1 @0. 2. G.R. +a0ru, (+a0hru, G. R. (2032). G#(+S :GA: Geal- atural remedies for 8ood Gealth. (24 ed., pp. 3,0!3,2). eI &elhi- 9rient %aperbac0s (A &ivision of ;ision +oo0s %vt. >td.). ,. Q.H. )hung, Q.G. )hoo, *.G. >ee, Q.R. GIang, Anticariogenic activit. of macelignan isolated from *.risticafragrans (nutmeg) against Streptococcus mutans, %h.tomedicine, ;olume 3,, Issue 7, 3, *arch 2006, %ages 2631266 7. *ilind %arle, &inesh &hingra, and S.R. Rul0arni, Improvement of *ouse *emor. b. *.ristica fragrans Seeds, Qournal of *edicinal Food, Qune 2007, @(2)- 34@!363. doi-30.30CU530U66200732273U,. 4. srilan0anspices.com

Nutmegs (%yristicae &emina5 %yristicae5 Nux %osc+ata)

Source, Etc
:he nutmeg tree, *.ristica fragrans, ;an Goutte ( .9. *.risticaceoe), is indigenous to the *olucca Islands and a feI neighbouring islands, as Iell as north!Iestern eI 8uinea, but has been introduced into %enang, Sumatra, *alacca, Qava, the Pest Indies, and )e.lon, nutmegs and mace being e$ported from the *ala. Archipelago, the Straits Settlements, the Pest Indies, and )e.lon.

:he use of the spice Ias introduced into #urope probabl. during the tIelfth centur.. :he +anda Islands, Ihere the. Iere produced, Iere discovered about 3406, and passed into the possession of the %ortuguese, and finall. of the &utch, Iho, in this case as in that of cloves and cinnamon, made ever. endeavour to restrict the cultivation of the trees to the islands of +anda and Ambo.na, and thus create a profitable monopol.. :he nutmeg trees of ad"acent islands Iere destro.ed, and the nutmegs themselves soa0ed in a mi$ture of sla0ed lime and Iater to render them, it Ias said, incapable of germination, a precaution that Ias Vuite unnecessar., as the vitalit. of the seed is destro.ed b. the simple process of dr.ing. For some time these efforts Iere successful, and the nutmeg trade remained in the hands of the &utch/ but eventuall. the trees Iere successfull. introduced into *alacca, )e.lon, and Qamaica. :he fruit is a flesh. drupe resembling a small peach in size and shape. As it ripens the flesh. pericarp splits longitudinall. and discloses a crimson, lobed arillus surrounding a broIn seed (fig. U@). :he fruits are collected, the pericarps removed, and the crimson arillus (mace) stripped off in a single piece (double blade) or in tIo halves (single blade), flattened, and dried, during Ihich the crimson colour changes to a reddish .elloI. :he seeds are then carefull. dried, usuall. over a charcoal fire, a process that reVuires several Iee0s. Phen Vuite dr. the 0ernel rattles in the thin, brittle, broIn shell. :he latter is bro0en and the 0ernel removed. :he. are freVuentl. dusted over Iith sla0ed lime, or Iashed in mil0 of lime and dried, before the. are e$ported/ this protects them from the attac0s of insects, to Ihich the. are otherIise ver. liable. ;er. probabl. the original W liming W of nutmegs Ias intended to protect them from insects and not to destro. the vitalit. of the seeds, as has been often assumed (:schirch, 3CUC). :he. are usuall. imported in cases Ihich, on arrival in this countr., are opened and the contents bul0ed. :he nutmegs are then throIn on to a coarse iron riddle, the bro0en and otherIise damaged pic0ed out and the sound ones sorted according to their size Ihich is indicated b. the number (64, C0, 330, etc.) reVuired to ma0e up a pound Ieight. Some of these are sold Iithout further treatment, but man. are limed (or re!limed), limed nutmegs being preferred in Golland and in the 'nited States. :he damaged nutmegs are sold for the production of the volatile and e$pressed oil.

Fig. U@. ! utmeg. A, fruiting branch of *.ristica fragrans, shoIing fruit dehiscing. +, stamens of staminate floIer/ magnified. ), pistillate floIer cut longitudinall./ p, perianth/ g, ovar./ magnified. &, utmeg surrounded b. the arillus (mace). #, the same cut longitudinall., shoIing the embr.o, e. (>uerssen).

Description
utmegs are broadl. ovoid in shape and about 2.4 cm. in length/ the. are usuall. of a gre.ish broIn colour and mar0ed Iith shalloI reticulate furroIs. :he hilum lies in a little circular depression surrounded b. a raised ring, and from it the raphe can usuall. be traced in a furroI e$tending to the chalaza at the ape$. Phen e$amined Iith a poIerful lens the surface is seen to be ver. finel. pitted and mar0ed Iith minute reddish points and larger dar0 reddish broIn lines and irregularl. elongated spots. :he section e$hibits dar0, reddish broIn, Iav. lines alternating Iith pale broInish or gre.ish interspaces. :he greater portion of the nutmeg consists of the ruminated albumen, the ruminations being produced b. the infolding of part of the perisperm and

deposition in its cells of dar0 colouring matter. :hese infoldings occur near the fibro!vascular bundles, and produce the depressed lines on the surface of the nutmeg corresponding to the branching bundles. :he cut surface easil. .ields oil Ihen indented Iith the nail. :he odour is strong and aromatic, the taste aromatic and bitterish.

Constituents
:he chief constituents of nutmegs are volatile oil (C to 34 per cent.) and solid fat (about 70 per cent.)/ the. contain in addition as reserve material am.lode$trin, a substance intermediate betIeen starch and de$trin. :he volatile oil (sp. gr. 0.C@0 to 0.U24/ 9.(.\ 3,] to \ ,0]) consists chiefl. of terpenes together Iith m.risticin Ihich possesses an intense odour of mace and passes over in the last portions of the distillate. #$pressed oil of nutmeg is a .elloIish, ver. aromatic solid, melting at 24] to 7,], obtained from imperfect or bro0en nutmegs b. hot pressure/ it contains about 32 per cent, of the volatile oil together Iith the gl.cerides of m.ristic, palmitic, and oleic acids. Am.lode$trin occurs in granules of irregular shape Ihich are coloured reddish broIn b. iodine (distinction from starch)/ it can be obtained in a cr.stalline form, and appears to be an intermediate product betIeen starch and maltose (or de$trose). *.risticin, )33G320,, is cr.stalline and to$ic/ it is more easil. absorbed in the presence of the other constituents of nutmegs and is less to$ic to loIer animals than to human beings.

arieties
%enang nutmegs are broadl. ovoid and ver. aromatic. Singapore nutmegs are more deepl. and minutel. Irin0led and freVuentl. shoI mar0s of scorching. Pest Indian nutmegs are someIhat elongated and freVuentl. have dar0 mar0s on them. All the above varieties ma., hoIever, be of small size, shrivelled, or otherIise defective.

Su!stitutes
9f the other species of *.ristica .ielding seeds resembling nutmegs, onl. one, viz. *. argentea, Parburg, the *acassar or %apua nutmeg, .ields an aromatic seed (Iild, %apua, *acassar or long nutmeg/ e$ported from eI 8uinea)/ this is long, narroIer and less aromatic than the official, and has a uniform, broIn, scurf. surface and a distinctl. acrid taste. +omba. nutmegs (*. malabarica, >amarc0) are also long and narroI, but are destitute of aroma. Factitious nutmegs, made from e$hausted or damaged nutmegs mi$ed Iith mineral matter (cla.) and pressed into moulds, have several times been detected/ the. .ield from 33 to 3C per cent, of ash, Ihereas genuine nutmegs do not afford over 7 per cent./ the. also .ield less volatile oil (3.@6 per cent.), and the section is not regularl. reticulated.

Uses
utmegs have stimulant and carminative properties/ in large doses the. are to$ic, producing convulsions, an action due to the m.risticin contained in them. :he e$pressed and volatile oils have been used e$ternall. in chronic rheumatism. (ead more- http-55chestofboo0s.com5health5materia!medica!drugs5:e$tboo0!*ateria!*edica5 utmegs! *.risticae!Semina!*.risticae! u$!*oschata.html^.';3U3FIb%lo^i$zz2%;4l76It