Spice Buyer’s Journal: Nutmeg Field Report
DESTINATION: Eastern Indonesia

I can’t imagine a holiday celebration without a glass of eggnog, sprinkled with the spicy, sweet flavor of nutmeg. As chief spice buyer for McCormick, what fascinates me most about this simple holiday pleasure is where nutmeg comes from – both geographically and botanically. And, that takes me to Eastern Indonesia, where the vast majority of the world’s nutmeg is cultivated.

The fruit of a tall, tropical tree, Myristica fragrens, is the source of not just one, but two aromatic spices – nutmeg and mace. Nutmeg is actually the seed from the fruit of the tree, which can grow to a height of 50 feet and live up to 75 years. Although the tree bears some fruit year round, the main harvests are concentrated around March/April and October/November.

The annual world production of nutmeg is approximately 13 million pounds, relatively small when compared to the other holiday favorite – cinnamon. Indonesia grows about 75% of the world’s nutmeg, while Grenada is another major producer. Unfortunately, extensive tree damage from Hurricane Ivan in 2004 dramatically reduced the amount of nutmegs Grenada has been able to cultivate in recent years.

Native to the famous Molucca Islands, located in Eastern Indonesia, the first nutmeg trees grew on the eastern islands of Ternate and Ambon. Today, the majority of nutmeg trees are farmed in a series of small islands just north of Sulawesi, with one of the major islands being Siau. All the islands still border the Molucca Sea, and are located within 5 degrees north and south of the equator. Many have beautiful terrain, with lush green volcanic mountain ranges. Nutmegs grow best in elevations of 1,000 to 2,000 feet, and thrive very well in the nutrient-rich volcanic soil. The island of Siau has a large volcano which has been very active recently, making a visit there interesting to say the least! The only way to get to this island is by an all night ferry, in a pretty rough sea setting. Imagine arriving on this island exhausted, somewhat sea sick, only to be greeted by a very active volcano. Now this makes spice buying an adventure!

As I approach one of the many groves on Siau, I see tree branches full of yellow fruit, similar in size to nectarines. The outer portion of the fruit – the largest part – is fleshy and has the consistency of an unripe nectarine. It actually tastes like nutmeg! This part of the fruit is often used for making preserves and syrup.

When the fruit fully ripens on the tree, it naturally splits open, then falls to the ground where it is collected by the farmers. Breaking open the fruit reveals a lacy, scarlet red membrane that envelops a dark brown, brittle shell. The membrane is called the aril, which turns a dull red-orange when sun-dried by the harvesters. The dried aril is mace, which has a similar taste and aroma to nutmeg, but is slightly more delicate. After the mace is removed, what remains is the hard outer shell covering the nutmeg.

The nutmeg is extremely aromatic and has one of the highest amounts of volatile oil of all the spices. After sun-drying to develop its distinctive flavor, the outer shell is removed. Nutmegs are then sorted by size and visual appearance. The largest and most intact nutmegs are sold whole, and can be found in your local grocery store ready to be freshly grated. If you have a recipe that calls for mace, in a pinch, you can use nutmeg instead.

Nutmeg is one of the most popular holiday spices, and a part of nearly every cuisine. I enjoy nutmeg as a delicious flavor accent in vegetables, cookies, beverages and desserts. I hope you will try two of my family’s favorite holiday desserts this season: pumpkin cheesecake and eggnog thumbprints.

Until our next adventure, happy holidays and best wishes for the New Year,

Eggnog Thumbprints
These fun cookies are a fresh and creative way to take the signature flavor of eggnog to a whole new level.

Pumpkin Cheesecake
Pumpkin tops everyone’s list of favorite holiday desserts! The warming flavor of nutmeg accents this creamy, satisfying treat.

Pumpkin Cheesecake

Pumpkin tops everyone’s list of favorite holiday desserts! The warming flavor of nutmeg accents this creamy, satisfying treat.

Prep Time: 20 minutes
Cook Time: 1 hour and 15 minutes
Refrigerate: 4 hours to overnight

Makes 14 servings

Ingredients
Crust:
1 1/4 cups graham cracker crumbs or vanilla wafer crumbs
1/2 cup finely chopped walnuts
5 tablespoons butter or margarine, melted
1/4 cup sugar
1/2 teaspoon McCormick® Ground Nutmeg
Filling:
3 packages  (8 ounces each)  cream cheese or reduced-fat cream cheese (Neufchâtel), softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
4 eggs
1 can  (15 ounces)  pumpkin
1 teaspoon McCormick® Pure Vanilla Extract
1 1/4 teaspoons McCormick® Ground Cinnamon
1/2 teaspoon McCormick® Ground Nutmeg
1/4 teaspoon McCormick® Ground Cloves
Whipped cream

Directions
1.  Preheat oven to 350°F.  For the Crust, mix all ingredients in medium bowl.  Press onto bottom and 2 inches up side of 10-inch springform pan; set aside.

2.  For the Filling, beat cream cheese and sugars in large bowl with electric mixer on medium speed until fluffy.  Add eggs, one at a time, beating on low speed after each addition just until blended.  Add pumpkin, vanilla and spices; beat until smooth.  Pour into crust.

3.  Bake 70 to 75 minutes or until top is lightly browned and center is almost set.  Run small knife or metal spatula around rim of pan to loosen cheesecake.  Cool in pan on wire rack.  Refrigerate 4 hours or overnight.  Garnish with whipped cream before serving.

Nutritional Information Per One Serving:
390 Calories, Fat 26g, Protein 7g, Carbohydrates 32g, Cholesterol 123 mg, Sodium 265mg, Fiber 1g

Eggnog Thumbprints

These fun cookies are a fresh and creative way to take the signature flavor of eggnog to a whole new level.

Prep Time: 40 minutes
Refrigerate: 1 hour
Cook Time: 10 minutes per batch

Makes 3 dozen or 18 (2 cookie) servings

Ingredients
3/4 cup (1 1/2 sticks)  butter, softened
1/2 cup granulated sugar
1/4 teaspoon McCormick® Ground Nutmeg
2 egg yolks
1 teaspoon McCormick® Pure Vanilla Extract
1 1/2 cups flour
2 egg whites, slightly beaten
1 cup finely chopped walnuts
Rum Filling:
1/4 cup  (1/2 stick)  butter, softened
1 cup confectioners' sugar
1/4 teaspoon McCormick® Imitation Rum Extract
1 to 2 teaspoons milk

Directions
1.  Beat butter in large bowl with electric mixer on medium speed 30 seconds or until smooth.  Add granulated sugar and nutmeg; beat until well blended, scraping side of bowl occasionally.  Beat in egg yolks and vanilla.  Add flour; beat on low speed until well mixed. Cover and refrigerate about 1 hour or until dough is easy to handle.

2.  Preheat oven to 375°F.  Place egg whites and chopped walnuts in separate small bowls.  Shape dough into 1-inch balls.  Roll balls in egg whites, then in walnuts to coat.  Place balls about 1 inch apart on lightly greased baking sheets.  Make an indentation in the center of each ball with thumb.

3.  Bake 10 to 12 minutes or until edges are lightly browned.  Cool on baking sheets 1 minute.  Remove to wire racks; cool completely.

4.  For the Rum Filling, beat butter in small bowl until softened.  Add confectioners' sugar; beat until fluffy.  Beat in rum extract.  Beat in enough milk until of spreading consistency.  Pipe or spoon about 1/2 teaspoon into center of each cooled cookie.  Sprinkle with additional nutmeg.

Nutritional Information Per One Serving:
231 Calories, Fat 15g, Protein 3g, Carbohydrates 21g, Cholesterol 49 mg, Sodium 83 mg, Fiber 1g