Nutmeg (Myristica fragrans)

Nutmeg and mace are both the fruit of the nutmeg tree, a large evergreen native to the Moluccas, or Spice Islands, in Indonesia. Mace is the red aril or casing of the fruit and nutmeg is the interior seed. Both can be hallucinogenic and toxic if used in high amounts.

In Chinese herbal medicine the nutmeg is used for intestinal problems, especially for diarrhea. In India, nutmeg is believed to increase sexual stamina and has an enduring reputation as an aphrodisiac.

Nutmeg has a long history as a magical spice. It is included in many herbal mixtures to promote prosperity. One such ceremony involves the sprinkling of the ground spice on to burning green candles.

Nutmegs are carried as a simple good luck charm and to ward off rheumatism, cold sores, neuralgia, boils and sties. A nutmeg hung from a string around a baby's neck is supposed to assist in the baby's teething.

To guarantee faithfulness on the part of your lover, cut a nutmeg into four pieces. Bury one quarter in the earth, throw another off a cliff, burn the third and boil the last in water. Sip some of the water and take this last piece of nutmeg with you everywhere, even to bed. This will ensure that no one will tempt your beloved.

In the kitchen, nutmeg is not only appetizing in sweet foods, but enhances the flavor of meats, vegetables and the contents of stuffed pasta, especially a cheese and/or spinach stuffing. It is excellent sprinkled over hot or cold milk drinks, eggnog and mulled wine. Use it in making cakes, cookies, doughnuts, pies, pastries, muffins, waffles and coffee cake. Whether added to the filling or poured over as a sauce, nutmeg glorifies apple or mincemeat pie, apple dumplings, steamed puddings and gingerbread.

For a refreshing finale to a meal, try sprinkling some grated nutmeg and brown sugar over well-chilled orange slices.

Here are two simple culinary applications for nutmeg, one savory and one sweet:

Baked Acorn Squash with Nutmeg

· 1 acorn squash, cut in half and seeded

· 2 tsp. butter

· 2 tsp. brown sugar

· 1 tsp. grated nutmeg

· Juice of ½ lemon.

Spread the butter in the cavity of each half squash and sprinkle evenly with the nutmeg and brown sugar. Place in a baking pan and bake at 350 degrees for about 45 minutes. About 10 minutes before serving, pour the lemon juice over each half squash. Some people prefer to cook the squash covered with just a little water in the bottom of the pan for the first 30 minutes or so. This will keep the squash moist, but be sure to remove the cover for the last 15-20 minutes to brown the squash.

Nutmeg Sauce

· 1 egg yolk

· ½ cup of brown sugar

· 1 cup of milk (or substitute such as nut milk or coconut milk)

· 1 tsp. ground nutmeg

· 1 tsp. arrowroot (optional)

Beat together the egg yolk, sugar and milk. Slowly bring to the boil, stirring constantly. Remove from the heat and add the nutmeg. If you desire a thicker sauce, make a thin, smooth paste by mixing the arrowroot with one tsp. of water. Pour this slowly into the sauce and continue stirring until it has become thick.

This recipe will make just over one cup of a sauce, which is delicious over apple pie or any pudding style dessert.

Nutmeg wonderfully enhances the flavor of pumpkin and other squashes. The following soup is full-bodied and creamy and is great to serve on a cold autumn day:

Pumpkin Rosemary Soup with Nutmeg

· 3 cups of fresh pumpkin, diced

· 1 cup of milk (or substitute such as nut milk or coconut milk)

· 4 cups of vegetable or herbed bouillon

· 1 onion, diced

· 4 cloves of garlic, minced

· 1 Tbsp. olive oil

· 1 tsp. ground nutmeg

· ¼ cup of fresh, chopped rosemary

Sauté the onion in the olive oil until translucent. Add the garlic, the pumpkin and stock and bring to a boil. Lower the heat and simmer for about 20 minutes until the pumpkin is tender. Remove from heat and allow to cool. Add the rosemary and nutmeg and then puree in batches until smooth. Return to heat and add the milk, stirring continually. Heat thoroughly and serve.