Nutmeg’s name is derived from the latin word nux musca-tus, meaning musky nut. The nutmeg spice is the kernel which has hard shell and the size of a small arecanut. Spice is supplied both with and without shell. Outside the shell is the aril, which is another spice, mace. Depending on the type, its flavour can vary from a sweetly spicy to a heavier taste. It has a clove like, spicy, sweet, bitter taste with terpeny, camphor like aroma. It is sweeter in flavour than mace. Nutmeg has essential oil called Myristica (6.5% to 16%). Nutmeg consists of 10% of essential oil. The chemical constituent of the nutmeg are terpene hydrocarbons that includes sabinene and pinenes, camphene, p-cymene etc. The fruit also consist of terpene derivatives. Hallucinogenic effect of the spice is caused by the presence of myristicin. Oil component of the mace is same as that of nutmeg but terpenoid is increased.
