Myristicaceae, the nutmeg family of the magnolia order (Magnoliales), best known for the fragrant, spicy seeds of nutmeg (Myristica fragrans). The family contains 15 other genera and about 380 species of evergreen trees found throughout moist tropical lowlands. Most species have fragrant wood and leaves. The trees, which are often large, have either male or female petalless flowers, the united sepals of which form a three- to five-lobed funnel or cup. Male flowers have 2 to 20 united stamens; female flowers have a single ovary with one ovule (potential seed). A fleshy covering, known as an aril, surrounds the fluted seed, which has much endosperm (starchy nutritive tissue for the developing embryo). The simple leaves have smooth margins and are alternately arranged along the stem.
The 30-metre (100-foot) Central American tree known as Virola guatemalense produces seeds used in flavouring and in the manufacture of candles; the whorled young branches are utilized as eggbeaters. Many of the approximately 38 species of the genus Virola provide lumber for local use.
Other genera of the family Myristicaceae are sources of oils, waxes, soaps, and timber. See alsomace; nutmeg.
Nutmeg, a pungent and a warm, slightly sweet tasting spice, is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog.
What’s the difference between nutmeg and mace?
When nutmeg is fully mature, it splits in two, exposing a crimson-colored aril, the mace, surrounding a single shiny brown seed. The fleshy arils surrounding the nutmeg seed are the source of the spice mace.
How long does it take to harvest nutmeg?
Nutmeg trees take eight years after sowing to yield fruit. They reach their prime in 25 years and bear fruit for 60 years or longer.
Does nutmeg have health benefits?
An ointment of nutmeg butter has been used as a counterirritant and in the treatment of rheumatism.
nutmeg, (Myristica fragrans), tropical evergreentree (family Myristicaceae) and the spice made of its seed. The tree is native to the Moluccas, or Spice Islands, of Indonesia and is principally cultivated there and in the West Indies. The spice nutmeg has a distinctive pungent fragrance and a warm slightly sweet taste; it is used to flavour many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog. The fleshy arils surrounding the nutmeg seed are the source of the spice mace.
eggnogGlasses of Christmas eggnog surrounded by some of the drink's ingredients—eggs, nutmeg, and cinnamon.
Historically, grated nutmeg was used as a sachet, and the Romans used it as incense. Around 1600 it became important as an expensive commercial spice in the Western world and was the subject of Dutch plots to keep prices high and of English and French counterplots to obtain fertile seeds for transplantation. The nutmegs sold whole were dipped in lime to prevent their sprouting.
nutmegLeaves and fruits of nutmeg (Myristica fragrans).
Nutmeg trees may reach a height of about 20 metres (65 feet). They yield fruit eight years after sowing, reach their prime in 25 years, and bear fruit for 60 years or longer. The fruit is a pendulous drupe, similar in appearance to an apricot. When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny brown seed, the nutmeg. The pulp of the fruit is eaten locally. After collection the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish brown ovals with furrowed surfaces.
Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace, the principal component of which is trimyristin. The oils are used as condiments and carminatives and to scent soaps and perfumes. An ointment of nutmeg butter has been used as a counterirritant and in treatment of rheumatism. When consumed in large amounts, nutmeg has psychoactive effects and is reported to be a deliriant and hallucinogen. Nutmeg poisoning is rarely fatal but can cause convulsions, palpitations, and pain.
The name nutmeg is also applied in different countries to other fruits or seeds: the Jamaica, or calabash, nutmeg derived from Monodora myristica (family Annonaceae); the Brazilian nutmeg from Cryptocarya moschata (family Lauraceae); the Peruvian nutmeg from Laurelia aromatica (family Atherospermataceae); the Madagascar, or clove, nutmeg from Ravensara aromatica (family Lauraceae); and the California, or stinking, nutmeg from Torreya californica (family Taxaceae).
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