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Nutmeg and Mace (Myristica fragrans Houtt.)

Synonyms for Nutmeg

pharmaceuticalSemen Myristicae
Amharicገብስ, ገውዝ
Gabz, Gewz
Arabicجوزة الطيب, جوز بوّة
جَوْزَة الْطِيب, جوزَة الْطِيب
Jouza at-Teeb, Jouza al-Teeb, Josat at-Tib, Josat al-Tib, Jowz buwwa
ArmenianՄշկընկոյզ, Մըկընկոյզ
Meshgengouz, Mshkenkoyz, Mekenkouz
Assameseজাইফল
Jaiphol
AzeriCövüz, Cövüz qoz, Hind qozu
Ҹөвүз, Ҹөвүз гоз, Һинд гозу
BasqueIntxaur muskatu
BelarusianМускатны арэх
Muskatny arech
Bengaliজায়ফল
Jayphal
BretonKraoñ-muskadez, Muskadez
BulgarianИндийско орехче
Indijsko orehche
BurmeseMutwinda
CatalanNou moscada
Chinese
(Cantonese)
豆蔻樹 [dauh kau syuh], 肉豆蔻 [yuhk dauh kau]
Dauh kau syuh, Yuhk dauh kau
Chinese
(Mandarin)
豆蔻樹 [dòu kòu shù], 肉豆蔻 [ròu dòu kòu]
Dou kou shu, Rou dou kou
CroatianMuškatni oraščić
CzechMuškátový ořech
DanishMuskatnød
Dhivehiތަކޫވައް
Thakoovah
DutchNootmuskaat, Muskaatnoot
EsperantoMuskato, Miristiko nukso, Miristiko semo
EstonianMuskaatpähkel; Lõhnav muskaadipuu (tree)
Farsiجوز هندی
Djus hendi, Jouz hendi
FinnishMuskottipähkinä
FrenchNoix de muscade, Muscade
GaelicCnò-mheannt, Cnò-mhionnt, Muscata
GalicianNoz Moscada
GaroJoipol
Georgianჯავზი, ჯაოზი, მუსკატის კაკალი
Javzi, Jaozi, Musk’at’is k’ak’ali, Muskatis kakali
GermanMuskatnuß
GreekΜοσχοκάρυδο
Moschokarido
Gujaratiજાયફળ
Jaypatri
Hebrewאגוז מוסקט
אֶגוֹז מוּסקָט
Egos muskat, Egoz musqat
Hindiजायफल
Jaiphal
HungarianSzerecsendió
IcelandicMúskat
IndonesianPala
IrishNoitmig
ItalianNoce moscata
Japaneseナツメグ
Natumegu
Kannadaಜಾಕಾಯಿ, ಜಾತೀಫಲ
Jakayi, Jatiphala
KhasiJaiphol
KhmerPock kak
Korean너트멕, 육두구
Neotumek, Notumek, Yuktugu
Laoຈັນເທດ, ດອກຈັນເທດ
Chan thet, Dok chan thet
LatinMuscata
LatvianMuskatrieksts
LithuanianMuskatas, Kvapusis muskatmedis
MacedonianМускат
Muskat
Maithiliजाफर
Japhar
MalayBuah pala, Pokok pala
Malayalamജാതി, ജാതിക്കാ, ജാതിക്കായ്, ജാതികോശം
Jathi, Jathikka, Jathikkayu, Jathikosham
MalteseNuċimuskata
Manipuri (Meitei-Lon)জায়ফল
ꯖꯥꯢꯐꯜ
Jayfal
Marathiजायफळ
Jayphal
MongolianЗадь
Zad’
Nepaliजाइफल
Jaiphal
Newari
(Nepalbhasa)
जीफवँ, जाइफल, जिका
Jiphvang, Jaifal, Jika
NorwegianMuskatnøtt
Oriyaଜାଇଫଳ
Jaiphala
PolishGałka muszkatołowa, Muszkat; Drzewo muszkatołowe (tree)
PortugueseNoz-moscada
Punjabiਜੈਫਲ
Jaiphal
RomanianNucșoarăNucşoară
RussianМускатный орех
Muskatnyj orekh
SanskritJatiphala
SerbianМускатни орашчић
Muskatni oraščić
Sinhalaසාදික්කා
Sadikka
SlovakMuškátový orech, Muškátovník voňavý
SlovenianMuškat, Muškatni orešček
SpanishMoscada, Nuez moscada
SwedishMuskotnöt
TagalogDuguan
Tamilஆதிபலம், சாதிக்காய், சாதிப்பூ, ஜாதி காய், ஜாதிக்காய்
Atipalam, Jatikkai, Jatippu
Teluguజాజికాయ
Jajikaya
Thaiจันทน์บ้าน, จันทน์เทศ, ลูกจันทน์เทศ, เม็ดจันทน์เทศ
Chan ban, Chan thet, Luk chan, Luk chanthet, Met chanthet
Tibetanཛཱ་ཏི་
Dza ti
Tuluಜಾಯಿಕಾಯಿ
Jayikayi
TurkishHindistancevizi, Cevz buva†, Küçük hindistan cevizi
UkrainianМускатний горіх
Muskatnyj horikh
Urduجائپھل, جاۓپھل
Jaiphal
UzbekMusqat
Мусқат
VietnameseĐậu khấu, Nhục đậu khấu
Dau khau, Nhuc dau khau
WelshNytmeg
Yiddishמושקאַט, מושקעטנױס, מוסקאַטנוס, מוסקאַט
Mushkat, Mushkatnoys, Muskatnus, Muskat
Synonyms for Mace

Arabicبسباسة
بَسبَاسَة
Basbasa, Fuljan
Bengaliজয়াত্রী
Jayatri
Chinese
(Mandarin)
肉豆蔻皮 [ròu dòu kòu pí]
Rou dou kou pi
CroatianMacis, Muškatni cvjetić
CzechMuškátový květ
DanishMuskatblomme
Dhivehiބަޒަބާޒު
Bazabazu
DutchFoelie
EsperantoMiristiko floro
EstonianMaasis, Muskaatõis
FinnishMuskottikukka
FrenchFleur de muscade, Macis
GermanMuskatblüte, Macis
GreekΜοσχοκάρυδο άνθος
Moschokarido anthos
Gujaratiજાયપત્રી
Jaypatri
Hebrewמייס
Mays
Hindiजावित्री
Javitri
HungarianSzerecsendió virág
IcelandicMúskathýði, Masi
IndonesianSekar pala, Fuli
ItalianMace
Japaneseメース, ニクズク
Nikuzuku, Mesu
Kannadaಜಾಜಿಪತ್ರ, ಜಾಕಾಯಿ ಪತ್ರಿ, ಜಾಪತ್ರೆ
Jajipatra, Jakayi patri, Japatre
Korean메이스
Meisu
LatinMacis
LithuanianMacis, Muskato žiedai
Maithiliजयपत्रि
Jaypatri
MalayKembang pala
Malayalamജാതിപത്രി
Jathipatri
Marathiजायपत्री
Jaypatri
NorwegianMuskatblomme
Oriyaଜାୟତ୍ରୀ
Jayatri
Newari
(Nepalbhasa)
जाइदाना
Jaidana
PortugueseMacis
Punjabiਜਵਤਰੀ
Javatri
RomanianFrunzișoarăFrunzişoară, Membrana de nucșoarăMembrana de nucşoară
RussianСушёная шелуха мускатного ореха, Мускатный цвет, Мацис
Sushonaya shelukha muskatnogo orekha, Muskatnyi tsvet, Matsis
SanskritJatipatra
Sinhalaවසාවාසි
Vasa-vasi
SlovakMuškátový kvet
SlovenianMuškatni cvet
SpanishMacia, Macis
SwedishMuskotblomma
Tamilசாதிப்பத்திரி, ஜாதி பத்திரி
Jathipattiri
Thaiดอกจันทน์เทศ
Dok chan, Dok chan thet
Teluguజాపత్రి
Japatri
Tuluಜಾಯಿಪತ್ರೆ
Jayipatre
TurkishBesbase†
Urduجاوتری, جوتری, بسباسہ
Javitri, Basbas
Myristica argentea: Makassar Nutmegs
Makassar Nutmegs (still with outer shell)
Myristica fragrans: Dried mace
Mace
Myristica fragrans: Dried Banda nutmeg
Nutmeg
Myristica fragrans: Dried nutmeg seed with arillus
Nutmeg still enshrouded in mace
Used plant  part

Nutmeg is not a nut, but the kernel of an apricot-like fruit. Mace is an arillus, a thin leathery tissue between the stone and the pulp; it is bright red to purple when harvested, but after drying changes to amber.

In the nutmeg trade, broken nutmegs that have been infested by pests are referred to as BWP grade (broken, wormy and punky). BWP grade nutmegs must be used only for distillation of oil of nutmeg and extraction of nutmeg oleoresin. Occasionally, however, they are ground and sold illegally. For the very real danger of molds producing aflatoxines on BWP nuts, consumers should buy their nutmegs as a whole, and grind for themselves. Whole nutmegs will also keep their flavour much longer.

The pulp of the nutmeg fruit is tough, almost woody, and very sour. In Indonesia, it is used to make a delicious jam with pleasant nutmeg aroma (selei buah pala). Other uses of the pulp are not known to me.

Plant family

Myri­sticaceae (nutmeg family)

Sensory quality

Both spices are strongly aromatic, resinous and warm in taste. Mace is generally said to have a finer aroma than nutmeg, but the difference is small. Nutmeg quickly loses its fragrance when ground; therefore, the necessary amount should be grated from a whole nut immediately before usage.

Myristica fragrans: Ripe nutmeg
Ripe nutmeg split open. Both the kernel and the mace can be seen.
Myristica fragrans: Ripe nutmeg drupe
Ripe nutmeg fruit

© Josh Weber

Myristica fragrans: Immature nutmeg drupe split open, showing kernel and aril (mace)
Unripe nutmeg fruit opened to expose the aril (mace) and seed
Main constit­uents

Nutmeg con­tains about 10% essen­tial oil, which is mostly com­posed of terpene hydro­carbons (sabinene and pinenes; further­more camphene, p‑cymene, phell­andrene, terpinene, limonene, myrcene, together 60 to 80%), terpene derivatives (linalool, geraniol, terpineol, together 5 to 15%) and phenyl­propanoids (myristicin, elemicin, safrol, eugenol and eugenol derivatives, together 15 to 20%). Of the latter group, myristicin (methoxy-safrole, typically 4%) is responsible for the hallucinogenic effect of nutmeg.

Nutmeg is on­ly weak­ly hal­lucino­genic; there­fore one needs large dosage (typi­cally, one half to one nut is used for a trip). The large dosage may give rise to very un­pleasant side-effects caused by other com­ponents of nutmeg, which in­clude pro­longed extreme nausea and long-term hyper­sensitivity to nut­meg. The hallucino­genic phenyl­propanoids them­selves are hepato­toxins and far from harmless for frequent users.

Oil of mace (up to 12% in the spice) contains the same aroma com­ponents, but the total fraction of terpenoids is in­creased to almost 90% at the cost of the phenyl­propanoids (10%).

Both nutmeg and mace contain about 2% of lignanes (diaryl­propanoids), which are non­volatile dimers of phenyl­propanoid con­stituents of the essential oil, e. g., dehydro­diisoeugenol.

Myristica fragrans: Nutmeg flowers
Flowers of nutmeg
Myristica fragrans: Flower of Nutmeg tree
Flowers of the nutmeg tree
Origin

Naturally, nutmeg is limited to the Banda Islands, a tiny archi­pelago in Eastern Indonesia (Moluccas). Main producing countries today are Indonesia (East Indian Nutmeg) and Grenada (West Indian Nutmeg); while Indonesian nutmegs are mainly exported to Europe and Asia, Grenada nutmeg mostly finds its way into the USA.

Myristica fragrans: Grenada’s flag
The flag of Grenada shows a nutmeg, the islands main export item

Nutmegs are graded ac­cording to their size. Larger nut­megs with a mass around 8 g are con­sidered superior and are traded at higher price. Especi­ally in Grenada, it is common to specify the size of nut­megs as the number of dried nut­megs per British pound; ac­cording­ly, the best qualities are re­fer­red to as 55’ nuts (8.2 g) to 65’ nuts (7.0 g). The smallest grades traded in native state are 160’ nuts at only 2.8 g. Even smaller nutmegs and nutmeg fragments are included into the BWP grade which is the lowest quality.

Two more nutmeg species are found as adulterants of true nutmeg or mace: M. argentea (Macassar Nutmeg, Papua Nutmeg) from New Guinea and M. malabarica (Bombay Nutmeg, Wild Nutmeg) from South India. While the latter lacks fragrance, the former is described as pungent and wintergreen-like. Both adulterants can be identified by their seeds’ shape: Whereas true Banda nutmegs are shaped globularly to egg-like, with their largest dimension at most 50% longer than the smallest, the two other species feature strongly prolate seeds more reminiscent to acorns (oak seeds) than eggs.

Myristica fragrans: Drying mace in Sri Lanka
Drying mace
Myristica fragrans: A basket of Nutmegs
Nutmeg harvest: Nutmegs and purple mace
Etymology

In many Euro­pean coun­tries, the name of nutmeg derives from Latin nux muscatus musky nut; moschate nut:, often with omission or adaptation of the nut part: Danish muskat­nød, Yiddish mushkat [מושקאַט], Finnish muskotti­pähkin, French muscade, Latvian muskat­rieksts, Slovak muškátový orech, Russian muskatnyj orekh [мускатный орех], Greek moscho­karido [μοσχο­κάρυδο], Georgian musk’at’i [მუსკატი], Armenian meshgen­gous [մշկընկոյզ] and Hebrew egoz muskat [אגוז מוסקט]. The direct progenitor of English nutmeg is Middle English notemugge.

The term musk refers to an aroma obtained, since antiquity, from the musk deer, a dog-sized animal native to the Himalayas. The name musk comes, via Latin muscus, from Greek moschos [μόσχος] which itself was borrowed from Persian musk (modern Farsi moshk [مشک]). The origin is probably Sanskrit mushka [मुष्क] testicle, as musk is produced only by the male musk deer, in special glands that were often compared with and even equated with testicles.

In the same spirit as Latin nux muscatus, nutmeg is called al-jouz at-tib [الجوزة الطيب] fragrant nut in Arabic.

The Chinese name rou dou kou [肉豆蔻] consists of rou flesh, meat and dou kou car­damom. That name, puzzling at first, makes perfectly sense since nutmegs look quite similar (in colour, size and shape) to Chinese types of black car­damom; yet while car­damom pods contain separate seeds, nutmegs have a compact interior (endosperm), thus they are fleshy cardamoms

Myristica fragrans: Unripe nutmeg fruit
Unripe nutmeg fruit
Myristica fragrans: Nutmegs on a tree
Nutmegs on a tree
Myristica fragrans: Ripe nutmeg
Ripe nutmeg split open

pharm1.pharmazie.uni-greifswald.de

Some langu­ages name nut­meg Indian nut, al­though it does not stem from there, but was just trans­ported from its home­land to Central Asia and Europe via South India. In cen­turies past, such names were common in many more lan­guages, but have largely been aban­doned since then. Examples of names of that type still in use are Turkish hindistan­cevizi, Bulgarian indijsko orekhche [индийско орехче] and Farsi jowz hendi [جوز هندی]. Note that an analogous name in Armenian means not nutmeg but coconut; in modern English, Indian nut is sometimes used to denote a Central Asian variety of pine nuts, while the same name in German mostly refers to cashew nuts, although these stem from South America. See also turmeric for the etymology of India.

Mace and re­lated forms (e. g., German Macis, Estonian maasis, Spanish macia, Hebrew mays [מייס]) go back to Greek makir [μάκιρ] or makeir [μάκειρ], which appears in Dioskurides denoting an Oriental product described as a kind of bark; today, it is not much believed that this was identical to mace, the main argument being that there are no con­tempo­rary records of anything like nutmeg. Some suggest a relation to Sanskrit magha [मघा], which means a kind of herbal medicine, while others derive the name from the name of the ancient trading port Malao (today’s Somalia).

Myristica fragrans: Nutmeg flowers and unripe fruit
Nutmeg flowers and unripe fruit
Myristica fragrans: Ripe nutmeg fruit
Ripe nutmeg fruit

Many Euro­pean lan­guages name mace flower of nutmeg (German Muskat­blüte, Swedish muskot­blomma, Czech muš­kátový květ or French fleur de muscade). Al­though this is bota­nically in­cor­rect, the mace was sup­posed to be the flower of the nutmeg tree during the Middle Ages; even Marco Polo pro­pagated this error in the 14.th century.

Note that English is actually one of the few European langages that does not use names of this kind. Rather, the English term nutmeg flower may mean a completely unrelated plant, nigella.

The genus na­me Myristica derives from Greek myron [μύρον] balm, chrism, ointment, which might be a Semitic loan and thus related to Hebrew mor [מר] myrrh, which derives from a Common Semitic root MRR bitter. Some other fragrant plants bear similar scientific names, e. g. Myrtus (myrtle), Myrrhis (cicely) or Myrica (gale). Possibly, also rosemary belongs to that series. Cf. also the Arabic name of bitter almonds, lawz murr [لوز مر].

The species name fragrans also refers to good smell: It is a participle smelling, aromatic of the Latin verb fragrare, smell.

Selected Links

Indian Spices: Mace and Nutmeg (indianetzone.com) Ilkas und Ullis Kochecke: Muskat (rezkonv.de via archive.org) A Pinch of Nutmeg (www.apinchof.com) A Pinch of Mace (www.apinchof.com) The Epicentre: Nutmeg The Epicentre: Mace Medical Spice Exhibit: Nutmeg and Mace (via archive.org) (via archive.org) Production, handling and processing of nutmeg and mace and their culinary uses (fao.org) Transport Information Service: Nutmeg Transport Information Service: Mace Sorting Myristica names (www.plantnames.unimelb.edu.au) chemikalienlexikon.de: Myristicin chemikalienlexikon.de: Elemicin Extreme Nausea … The Economist: A Taste of Adventure The Nutmeg FAQ (Factfile) Recipe: Bechamel Sauce (White Sauce) (www.meilleurduchef.com) Recipe: Melitzanes Mousaka [Μελιτζάνες μουσακά] (www.cliffordawright.com) Recipe: Moussaka [Μουσακά] (www.premiersystems.com) Recipe: Vegetarian Moussaka [Μουσακά] (www.care2.com) Recipe: Greek and Turkish Mousaka [Μουσακά] (stigmes.gr) Recipe: Lasagna Bolognese (www.wchstv.com) Recipe: Lasagna Verdura (www.globalgourmet.com) Recipe: Quatre épices (www.recipesource.com) Rezept von goccus.com: Quatre épices Recipe: Quatre épices (www.dlc.fi) Rezept: Pollo alla Diavola con la Noce Moscata (Grillhuhn mit viel Muskat) (chefkoch.de) Safrole from plants (erowid.org)



Myristica fragrans: Ripe nutmeg fruit with visible aril
Ripe nutmeg fruit with visible mace
Myristica fragrans: Nutmegs on a tree
Nutmeg tree with almost ripe fruits
Nutmeg and mace became known in Europe com­paratively late because of the very limited geo­graphical dist­ribu­tion of the nutmeg tree. Only in the 11.th cen­tury it was intro­duced to Euro­pean markets by Arab traders; it was first used chiefly for fla­vouring beer (see gale). The spice was thought to originate from India.

Although nutmeg was available in Europe since the 13.th cen­tury, signi­ficant trade started not before the 16.th cen­tury, when Portu­guese ships sailed to India and further, to the famed Spice Islands (Moluccas), today the Maluku province in Eastern Indo­nesia. During the 17.th century, the Dutch suc­ceeded in mono­polizing the nutmeg trade, as they did with cloves. Keeping the mono­poly was easy as the Banda islands, the only place where nutmeg grows naturally, were so tiny and isolated.

Myristica fragrans: Benteng Beligica auf Banda Neira
The Dutch fort Belgica; in the background, the vulcano Gunung Api
Bandaneira / Maluku / Indonesia
View of Banda Neira from the sea side

The natives, unwil­ling to co­operate with the Dutch colonial regime and its governor Jan Pieters­zoon Coen, were nearly ex­termi­nated: Only a few hundred of former 15000 Banda­nese survived the 1621 war and fled to the more Southern Tanim­bar archi­pelago. Arab traders and Chinese workers came to fill up population, working force was cheap because of slavery, and thus nutmeg production brought enormous profits despite the expensive wars. This was simply because the demand for nutmeg in Europe was constantly high during the whole 17.th century and the Dutch East-India Company (Ver­eenigde Oost­indische Compagnie, VOC) could dictate the prices at will. This situation changed only in the 18.th century, when the French succeeded in smuggling nutmeg trees from the Bandas and thereby broke the Dutch monopoly.

Streetlight in Banda Neira / Maluku / Indonesia
Streetlight in Banda Neira: Note the base in the shape of an upside–down nutmeg fruit.
Syzygium aromaticum/Myristica fragrans: Monas Kota Ternate / Maluku Utara / Indonesia
A monument for clove and nutmeg in the center of Ternate city
Coin of the Dutch East-India Company (VOC)
VOC coin

To any vis­itor of the beauti­ful Banda islands, nutmeg’s history is still present: An ethni­cally diverse popu­lation, a Chinese temple side–to–side to the mosque, European-style street­lights with their bases shaped like a ripe nutmeg, beautiful colonial houses now in­habited by locals, a domi­nating Dutch fort (benteng belgica) and a city museum showing both greatly decorated colonial living rooms and paintings of the cruel wars — all these are witnesses from a time when the Bandas were the center of Dutch power and interest, and not just a romantic and quiet archi­pelago, far away from economical or political importance.

Today, nutmeg’s popularity has shrunken and the spice is less used, still most in Arab countries, Iran and Northern India, where both nutmeg and mace appear in delicately-flavoured meat dishes. The Northern Indian spice mixture garam masala (see cumin) also may contain nutmeg or mace, as well as compositions of Morocco (ras el hanout, see cubeb pepper), neighbouring Tunisia (gâlat dagga, see grains of paradise) and Saudi Arabia (baharat, see paprika).

In Western cuisine, nutmeg and mace are more popular for cakes, crackers and stewed fruits; nutmeg is some­times used to flavour cheese (fondue, Béchamel sauce). The com­bination of spinach with nutmeg is some­what a classic, especially for Italian stuffed noodles, e. g., ravioli. The greatest lovers of nutmeg in today’s Europe, though, are the Dutch. They use it for cabbage, potato and other vegetables, but also for meat, soups, stews and sauces.

Nutmeg is the charac­teristic flavouring of sauce Béchamel (white sauce), which despite its French name is today common to several European cuisines. Wheat flour is dispersed in molten butter (temperature must be low to prevent browning), hot milk is added and the mixture is boiled till it thickens; the only spices used are nutmeg and ground white pepper. Sauce Béchamel is rarely served at the table, but more often used for the preparation of baked foods, for on baking it forms a delicious, golden brown surface, especially if sprinkled with some grated cheese (e. g., parmigiano).

Myristica fragrans: Nutmeg tree in Tamil Nadu, India
Nutmeg tree
Myristica fragrans: Nutmeg seed with aril (mace)
Nutmeg seed

Lasagna is one of Italy’s most famous dishes: Flat noodle pasta pieces, stuffing (often meat sauce, ragù alla Bolog­nese, but also spinach or other veg­etables) and often cheese are layered in a casserole, topped with a sauce and baked. Most lasagna recipes pre­scribe Béchamel sauce, but some lasagne are actually pre­pared using a fruity tomato sauce, par­ticu­larly the vegetarian versions. A some­what similar recipe from Greece is mousaka [μουσακά], made from an aromati­cally spiced ground meat sauce and veg­etables, most often auber­gines, also ar­ranged in layers. The sauce used for that recipe is of Béchamel type, but also contains egg and cheese, which gives a less liquid texture and a phantastic, flavourful crust after baking.

The classical French spice mixture quatre épices (meaning four spices), which goes back to cooking traditions in the baroque era, contains nutmeg in combination with much white pepper (some variants use black pepper), cloves and ginger; further, optional ingredients are allspice and cinnamon. All components are finely ground together. The resulting powder is mostly used to flavour meat dishes, especially such which are cooked or braised for a rather long time, e. g. stews and ragoûts, sometimes also for sausages and pastries. In character, it is a kind of enhanced and fortified pepper; thus, it may be used whenever black pepper is prescribed, but a richer and deeper aroma is desired.

Since quite a large fraction of nutmeg is today grown in Grenada, nutmeg has entered several Caribbean cuisines. In Grenada, it’s omnipresent, the locals even eating nutmeg-flavoured ice cream (see also vanilla)! Nutmeg is an optional ingredient in a famous Caribbean spice paste, Jamaican jerk (see allspice).



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