Nutmeg is a popular spice in creamy recipes.
Nutmeg is a spice derived from the fruit of a species of evergreen tree called Myristica fragrans. The seed inside the fruit of the tree has two parts; an outer lacy covering called a "red aril" that is ground and sold as mace, and an inner hard core that is dried to produce nutmeg. Harvesting nutmeg involves several key processes and can be carried out from trees that will produce fruit after five to eight years growth.
Instructions
1. Wait for the fruit to ripen on the tree. The fruit will split and after a period of around two days the red aril and seed will fall from the fruit pod to the ground. There are two main periods during the year that produce the highest yields: from January to March, and June to August. Commercial farmers collect the fallen seeds daily during peak times, and every two or three days at other times.
2. Separate the red aril from the nutmeg seed and set this aside to dry naturally under the sun.
3. Dry the green nutmeg seeds indoors at an ambient temperature of 85 to 90 degrees Fahrenheit in wooden trays 2 to 3 inches long. Turn the nutmeg every day to dry them evenly. This can take from six to eight weeks. Small batches of nutmeg can be air-dried in full sun but it is important to protect the seeds from damp or rot can begin to infect them.
Tags: from fruit