Nutmeg is known of  its sedative, anaesthetic and antibacterial properties. The evergreen fruit  is  native to Indonesia. Now, it is grown in several countries.  The spice is made of the seeds of this fruit.  Nutmeg contains monoterpenes, which are believed to have anti-coagulant action and  may help prevent cardiovascular disease.

Like many other spices, nutmeg has antibacterial action  and  can help protect us  from food poisoning bacteria. The fruit has also been known to  treat Crohn’s disease, and inflammatory condition of the bowel, and it is said that the essential oil of the fruit can help painful gums.

Nutmeg is hallucinogenic and is  toxic in large quantities: a teaspoonful or less in a recipe will be sufficient.

Ground nutmeg quickly loses its aroma, so it  best used grated from a whole fresh fruit.

15 g of nutmeg contains

• 12 Kcalories
• 0.8 g fat
• 1 g carbohydrate
• 0.5 g fibre
• 4 mg magnesium
• 8 mg potassium
• 4 mg caclium