NUTMEG

Processing and value addition

Oleoresin

Nutmeg and mace oleoresins are prepared by extracting the ground spice with organic solvents. Yield of oleoresin is 10-12 per cent for nutmeg and 10-13 per cent for mace. Mace oleoresin possesses a fine, fresh fruity character.

Nutmeg butter

Nutmeg contains 25-40 per cent of fixed oil that can be obtained by pressing the crushed nuts between plates in the presence of steam or by extracting with solvents. The
product, known as nutmeg butter, is a highly aromatic, orange coloured fat with the consistency of butter at ambient temperature.

Nutmeg oil

This is obtained as pale yellow to white volatile liquid possessing a fresh warm aromatic odour. The yield ranges from 7 to 16 %. The unshelled nuts are coarsely crushed in a mechanical cracker and steam distilled.

Mace oil

The mace yields 4-17 % colourless to pale yellow liquid possessing organoleptic properties similar to nutmeg oil. Nutmeg and mace oil are also used for flavouring.

Last updated: 20-05-2008