Developing Uses of the Nutmeg Pericarp
Development of food and beverage flavoring from un-peeled nutmeg
by M. D. K. Vithana
Nutmeg has always been known as a “two in one spice”.
The kernel, when ground into powder, is used world wide as a sweet flavouring in bakery items and beverages. It also provides a high yield of essential oils when distilled . The oil is likewise used in bakeries and beverage and it has significant medicinal properties.
The red (aril) covering of the nutmeg kernal is known as mace. It is ground into powder and also distilled into essential oils. As with the Nutmeg kernal, Mace likewise is used as a flavouring and it also has significant medicinal benefits.
Now a couple of young scientists, D.D.N. Hewage and M.D.K.Vithana, from Wayamba University in Sri Lanka, have discovered that the nutmeg pericarp (or rind) has similar properties as the kernel and it produces a high yield of essential oils. The Percarp can also be used as flavouring in foods and beverages.
Perhaps Nutmeg will become a “three in one spice” ?
Please see this interesting scientific presentation by clicking on the green icon below .