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Description: May be subject to loss in weight due to drying out. Excessive moisture may result in moldiness both within and on the exterior surface of the nutmeg giving off an unwholesome smell of a spicy aroma. The nutmeg loses its firmness and in many instances crumbles on manual pressure. When nutmegs become wet, they should be promptly dried in layers, and if so treated should show no signs of damage. Nutmegs, water soaked for unduly long periods, will deteriorate due to mold and breakdown of tissues; may decay and as a result reduce their commercial value, possibly altogether. Nutmeg is the seed kernel, removed from its husk and seed covering (aril), of the cultivated evergreen nutmeg tree of the Myristicaea family, native to the Moluccas. The oval nutmegs have a reticulated wrinkled surface and are 2 - 3.5 cm long and up to 2 cm thick. The tissue of the seed kernel is yellowish, with dark strands passing through it, which contain the essential oil. Nutmegs are divided into the following varieties: - Siauw or East Indian nutmeg, West Indian nutmeg: gray-brown, rounded oval, limed or unlimed seeds, 26 - 35 mm long, diameter 15 -24 mm - Papua nutmeg: gray-brown, elongate oval, limed or unlimed seeds, up to 35 mm long, diameter 10 - 18 mm - "shriveled" nutmeg: gray-brown, rounded oval, unlimed, highly wrinkled seed with internal cavities Oil content: - 6 - 10% essential oils, in particular myristicin, elemicin - up to 40% fatty oils (nutmeg butter)
Index: 516
Commodity Name: NUTMEGS

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