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Whole Nutmeg
Description
A popular and widespread spice for cooking.
It has a warm, spicy aroma and flavouring.
Use to flavour winter and root vegetables and is best used grated as required.
Combine with a bit of butter to add over the top of fresh steamed vegetables to add an aromatic flavouring.
Nutmeg can also be used as a digestive regulator, though should be avoided if there is intestinal inflammation. Combines well with ginger root and cardamom for increasing absorption of nutrients.
| Nutmeg | Mrystica fragfrans |
| R: pungent, bitter Vr: heating Vp: pungent | Small intestine, colon |
| VK-P+ heavy, oily, sharp | Uses: poor digestion, nervous disorders, insomnia |
| Channels: annavaha, majjavaha, sukravaha | Part used: seed or oil of seed |
| Tissues: rasa, mamsa, majja, sukra | Dosage: 250-500mg in water or milk 2 or 3 times a day, for oil not more than 15 drops externally |
| Actions: astringent, sedative, analgesic | Precautions: high pitta, large doses are toxic |
| Special actions: sedative | Modern precautions: do not use during pregnancy |
| Used for prakrti: VK | |
| Used for Vikrti: VKP |