Nutmeg

Myristica fragrans; pala. This tree probably originated in eastern Indonesia, where it still grows, though people there in the past valued its fruit more as medicine than as flavouring for food. However, we have always enjoyed eating the inner ‘wall’ of the fruit, which is soaked, boiled in sugar and candied to make MANISAN PALA, which is delicious. The next layer is the bright red mace, itself a valuable spice. At the centre of the fruit is the dark-coloured seed, the nutmeg itself. It retains its flavour for a long time as long as it is not powdered; therefore, many people keep nutmeg graters in their kitchens. All these parts of the nutmeg are pala in Indonesian.