AllSpiceKing

Frequently Asked Questions

Below are some frequently asked questions. If you need additional information, don't hesistate to contact us.

What is unique about Grenada's nutmeg and mace?

Nutmeg and mace are the only spices to share the same source, the fruit of the nutmeg tree. The nutmeg fruit is apricot-like or peachlike in appearance. The flesh of the fruit is like a thick pod or pericarp. When ripe, it is lemon yellow to light brown in color that opens in half, revealing a dark brown shiny seed covered by a bright red membrane, lace-like aril, known as the mace.

The spice nutmeg is the kernel of the dried, cracked seed. The spice mace is the dried, cured aril taken from around the shell covering the kernel. Both spices provide internal and external human benefits, as well as use across many industries.

Where and how is it grown?

Nutmeg tree is native to the Banda Islands of the Moluccas in Indonesia. The first nutmeg seeds were brought by Honorable Frank Gurny and planted in 1843; and the first commercial plantation was established (at the historic Belvidere Estate in St. John's Parish) in the 1850s in Grenada.

By 1880 production and export of Grenada's nutmeg influenced world nutmeg trade. The tree is tropical and evergreen with yellow-green, rhodendronlike leaves that thrive in the rich volcanic soil in sheltered valleys of Grenada, the "Spice Island" in the Eastern Caribbean. Grenada is the world's second largest producer of nutmeg.

The tree grows to an average height between 13 to 33 feet and will often find trees in excess of 60 feet. Trees start blooming as early as 7 to 9 years and go on for 5 to 7 decades organically without attention.

What plant family does nutmeg fall under?

Plant Family: Myristicaceae
Name: Nutmeg, Myristica Fragrans, Arillus Myristicae, Myristica Officinalis, Myristica Moschata, Macis, Muscadier, Mace, Magic, Muscdier, Muskatbaum, Myristica, Noz Moscada, Nuez Moscada and Nux Moschata.

What type of products derive from Nutmeg and Mace?

After going through various processing of nutmeg and mace, many derivatives and byproducts are generated to include these: Nutmeg Oil, Nutmeg Fat, Nutmeg Soaps, Mace Oil, Candles, Ointments, Creams, Shampoos, Medicines, Confectionaries and Food Processing. Products are non-toxic, non-irritant and non-sensitizing.

What selection process is used in the production of these derivatives?

The most important step in processing Nutmeg and other spices and herbs we produce starts with the finest virgin pure Grade A raw materials from Grenada, the best quality know globally. Using an undiluted and unadulterated free of solvent extracts, a unique and exclusive processing system and further removing all toxic impurities, we produce the best finished derivatives and byproducts known to mankind.

What's the meaning of plant derivatives we produce?

Chemical compounds we extract from spices and herbs that are further used in various compositions to produce different byproducts in these industries: cosmetics, pharmaceuticals, foods and mechanics.

What's the meaning of plant byproducts we produce?

Various finished products created by using key ingredients of the chemical compounds (derived from derivatives of spice and herb plants) mixed with other ingredients having external and internal benefits.

How widespread is the use of plant derivatives and byproducts?

Research indicates that more people and sectors of the world population are more aware and incline to utilize plant-based derivatives and byproducts for internal and/or external use because they have been proven to enhance radiant health and sustain the global environment.

What kind of general cautions should one exhibit?

• Use of large quantities may show signs of toxicity such as nausea, stupor, allergic reaction and tachycardia.
• Essential oils are highly concentrated, very volatile and flammable.
• Never apply essential oils directly to ear, eye and genitalia.
• Should one experience any adverse or allergic effects when using nutmeg products, discontinue its use and consult your medical provider.
• Essential oils should always be stored in cool to cold conditions and away from direct sunlight.
• All essential oils should be kept in a safe place and away from children.

What general tips of advice for storage and use of spices and herbs?

Spices and herbs will lose their color, taste and aroma over time. To preserve peak flavor and color, store spices and herbs in a cool, dry place, away from exposure to bright light, heat, moisture or oxygen. If possible, avoid storing spices and herbs too close to the stove, oven, dishwasher or refrigerator, where rising steam or heat can come into contact with them. Dampness can cause caking or clumping of ground spices.

Store herbs and spices in airtight containers, such as glass jars, plastic containers or tins to protect against moisture and preserve oils that give spices their flavor and aroma.

Red-colored spices, such as chili powder, cayenne pepper and paprika can be refrigerated to prevent loss of color and flavor. The best storage temperature for herbs and spices is one that is fairly constant and below 70ºF. Temperature fluctuations can cause condensation and eventually mold; so if you store spices in the freezer or refrigerator, return them promptly after use.

The shelf life of each herb and spice is different; and all age, even under the best conditions. Check your herbs and spices (and those you consider purchasing) to see that they look fresh, not faded, and are distinctly aromatic. The shelf life of herbs and spices will vary according to the form and plant part, too. Those that have been cut or powdered have more surface area exposed to the air and so lose their flavor more rapidly than whole herbs and spices.

Here are some guidelines for shelf life expectation:

Whole Spices and Herbs

• Leaves and flowers - 1 year
• Seeds and barks - over 2 years
• Roots - over 2 years

Ground Spices and Herbs

• Leaves - 6 months
• Seeds and barks - 6 months
• Roots - 1 year

Adding Herbs and Spices to Food

With a few exceptions, use herbs and spices sparingly, to enhance and accent other flavors rather than dominate them. For starters, try 1/2 teaspoon of spice for a dish that serves four to six. (For herbs, use 1/2 teaspoon powdered, 1 1/2 teaspoon dried, chopped, or 1 tablespoon fresh chopped.)

Because oils are concentrated in the drying process, it takes about half the quantity of dried herbs as fresh. To release the flavor of dried herbs, crumble them in your hand before adding them to your dish.

Add whole spices during cooking to allow their flavors to permeate the food. When you use whole, dried spices in cooking, tie them in a cheesecloth or metal tea strainer for easy removal. Add ground or cut herbs and spices midway or toward the end of your cooking time, so their flavors won't dissipate.

For uncooked foods, such as salad dressings, fruits or juices, add spices and herbs several hours before serving to allow flavors to blend. For salad dressings, add the spices to the vinegar and allow to stand before adding the oil. Allow for the buildup of intensity with red pepper or spice blends containing red pepper. First taste tests often seem mild.

Grinding

Whole spices can be ground in a small grinder, small food processor, pepper grinder, or mortar and pestle.

Toasting or Dry Roasting

This process can accentuate the taste and aroma of spices such as cumin, coriander, mustard seeds, fennel seeds, poppy seeds and sesame seeds. To toast, heat a heavy skillet over medium heat until hot. Add spice(s); toast 2 to 5 minutes or until spices are fragrant and lightly browned, stirring constantly to prevent burning. Remove from heat.

Which to Use

The correct spice or herb for any food is the one that tastes right for you. When experimenting with a new spice or herb, crush some of it and let it warm in your hand; then sniff and taste it. If it is delicate, you can be bold and adventurous. If it is very strong and pungent, use a light hand the first time that you use it. When you're at a loss about what to add to a dish, try something from the list below.

• Beans

  Avocado leaves, cumin, cayenne, chili, epazote, Mexican oregano, oregano, parsley, pepper, sage, savory, thyme

• Beef

  Aleppo pepper, basil, bay, black pepper, chili, cilantro, curry, cumin, garlic, kebsa spices, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme

• Breads

  Anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme, zatar

• Cheese

  Basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme

• Chicken

  Aleppo pepper, allspice, basil, bay, cinnamon, chili, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, pepper, ras el hanout, rosemary, saffron, sage, savory, star anise, sumac, tarragon, thyme

• Eggs

  Basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme

• Fish

  Anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, star anise, tarragon, marjoram, zatar

• Fruits

  Allspice, anise, cardamom, Chinese 5-spice, cinnamon, cloves, coriander, ginger, mint

• Lamb

  Aleppo pepper, basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, kebsa spice, marjoram, mint, mustard, oregano, parsley, ras el hanout, rosemary, savory, tarragon, thyme

• Potatoes

  Basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

• Salads and Salad Dressings

  Basil, caraway, celery seed, chives, dill, fennel, garlic, horseradish, lemon peel, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, sumac, tarragon, thyme

• Soups

  Aleppo pepper, basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme

• Sweets

  Allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary, star anise

• Tomatoes

  Basil, bay , celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo filet, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme

• Vegetables

  Chili, chives, curry, dill, marjoram, parsley, savory, thyme

Nutmeg Kernels Can Produce

• Therapeutic Soaps
• Aromatic Candles
• Ointments
• Creams
• Shampoos
• Pharmaceuticals
• Confectionaries
• Food Processing
• Massage Oils