Today in Food we grate nutmegs. Blame it on our bowls of piping hot porridge last week, but we’re cracking the mace this Thursday, to reveal shiny nutmegs. And last you think that we’re off island hopping, to Grenada, the spice island responsible for 40% of the world’s nutmeg and mace, with Indonesia her only rival; we are right here in Jamaica. Nutmeg is cultivated in St Catherine, St Mary, Clarendon, and Portland.

These parishes offer high humidity and good drainage according to fruit tree expert at the Ministry of Agriculture, Claudette Bernard.

Nutmeg offers for many medicinal benefits. Dennise Williams, here at our Lifestyle Desk remembers her grandmother Birdie Eugenie Williams who would keep a nutmeg in her mouth to soothe her nerves. Reporter Karyl Walker, as a long distance runner on the school track team, would keep nutmeg in his mouth to ward off feelings of nausea.

Nutmeg is also used in jams, jellies, cakes, cookies, and syrups. The knowledgeable few, in the beauty industry, speak in hushed tones about the miracle of nutmeg oil, mixed with honey, and sunflower oils, as the perfect anti-age potion. Vaseline and nutmeg, rubbed on the chest before sipping some white rum, honey, and lemon has “cured” many a cold.

And finally,there’s nothing like nutmeg grated over a pina colada, and of course piping hot porridge.

More nutmeg facts:

The chemistry of nutmeg is such that aroma and flavour disappear quickly, once a nutmeg is grated. Hence the profusion of nutmeg graters, intended to be used immediately before the need arises,

Nutmeg trees can sometimes grow to 50feet. Weeds never grow under them.