1. It’s not a nut. Nutmeg is the seed kernel inside a yellow fruit of the nutmeg tree, an evergreen native to the Molucca Islands (sometimes called the Spice Islands) of Indonesia. Whole nutmeg seeds are oval, brown and about an inch long, with a nutty aroma and taste—but they don’t pose a risk to people with nut allergies.
2. This beloved holiday spice can be dangerous. But only in fairly large amounts. It takes two tablespoons or more to produce symptoms of nutmeg poisoning, toxicologists say. Those symptoms may include acute nausea, dry mouth, dizziness and a slowdown of brain function to the point where victims experience blackouts. Higher doses can cause shock and hallucinations.
3. That’s due to the nutmeg’s essential oil. Myristica, as the oil is called, contains myristicin, a narcotic that functions in the plant as a natural insecticide. Nutmeg also—as do its frequent recipe companions, cinnamon and clove—acts as an antibiotic.
4. Nutmeg has other medicinal properties as well. Consumed in small doses, nutmeg can serve as a digestive aid in reducing flatulence and indigestion, and can also help treat nausea and diarrhea as well as lower blood pressure. Applied topically, it can offer pain relief and has been used for rheumatism, mouth sores and toothache.
5. Nutmeg was more valuable than Manhattan. By the 16th century, nutmeg—coveted as a flavoring, hallucinogen, alleged aphrodisiac and deterrent to the plague—was being sold by European traders at a 6,000 percent markup. The Dutch soon wrested control of all the nutmeg-producing Moluccas except for a tiny island called Run, which was controlled by the British. At that time, Run seemed more valuable than Manhattan, then under Dutch control as New Amsterdam. In order to seal their nutmeg monopoly, the Dutch gave the British New Amsterdam in exchange for Run. It seemed like a good idea.
Johanna Oosterwyk, a faculty associate in the Department of Horticulture, is manager of the D.C. Smith Greenhouse, a facility that provides plant-growing space for the instructional needs of departments and programs of the College of Agricultural and Life Sciences.
This story was originally published in the Fall 2015 issue of Grow magazine.