Tis the Season for Mystica Fragrans


There are many traditions people have during the holiday seasons. One tradition we follow can be quite tasty when prepared by a well experienced cook. Part of all the culinary delights is in the use of a myriad of herbs and spices that can make your mouth water by their mere aroma. Mystica frangrans is such a spice and it is the most traditional one to use during the holiday season. If you think you don't use such a spice, think again. Mystica frangrans is more commonly referred to as, nutmeg.

I for one in my cooking have always enjoyed spicing things up and exploring. But I only had a vague impression as to the benefits of my use of varying herbs and spices, especially when it comes to nutmeg. I use it in so many of the treats I make for the holidays that I had no idea of the health benefits of using it in my confectionary delights.

Now you can read a lot of different sources and materials with sections on nutmeg. So, I will give you the "Kellye Notes" version regarding nutmeg and its wondrous nature. Feel free to explore the sources I site, as well as other sources of information, should you want a more in depth understanding of the mystica fragrans spice. For now, here's what you may want to know about nutmeg...in a nutshell.

Typically, nutmeg is a grown tropical evergreen tree, according the Encyclopaedia Britannica. In Rosalee de la Foret's book Alchemy of Herbs, it can take up to 20 years for the tree to reach full maturity and produce 2,000 fruits per year (p. 125). The spice we use most commonly comes from the seed and the outer webbing surrounding the seed, called mace. The use of it dates back to Ancient Rome when it was used a incense and often grated to be used in a sachet. When trade began in the 1600s, it was a big commodity to a trader who possessed nutmeg (Encyclopaedia Britannica).

De la Foret goes into more detail regarding the properties of nutmeg in the context of medicinal uses. It is a pungent, warming spice that can be used for insomnia, stress, and common digestive problems (p. 125). Although it is not limited to just those ailments, persae. According to Britannica, the oils have been used in condiments, carminatives, and for incense/perfumes. It is also good to note the caution that both De la Foret and Britannica mention, using too much nutmeg, especially when very fresh, can potentially put someone into a hallucinogenic state. However, it takes super large quantities of it to cause that. Basically, just listen to your body on if nutmeg is something you want to be a consistent part of your diet or just a holiday treat.

Enough about nutmeg, enjoy experimenting with it and please feel free to contact me if you want more information or resources regarding mystica fragrans. And for those who want to try something a little different and maybe haven't had homemade eggnog before, following is a recipe from De la Foret's book that is delicious and easy to make.

See you next week for a special video blog about not overwhelming yourself when changing your lifestyle. Please, click "Follow" and have an amazing week!

Spiced EggNog
Alchemy of Herbs, p. 129

Yield: approx. 3.5 cups, 3 servings

Ingredients:
3 eggs
1/4 cup raw honey
2 Tbsp vanilla extract
1 Tbsp nutmeg
1/4 tsp cinnamon powder
1/4 tsp ginger powder
1/8 tsp ground cloves
1 cup heavy whipping cream
1 cup whole milk
1/2 cup dark rum (optional)

Directions:
1. In a large bowl, whisk the eggs until frothy (approx. 2 minutes).
2. Then, whisk in honey until fully blended. Adding the vanilla, nutmeg, cinnamon, ginger, and cloves after as you continue to whisk.
3. Add the whipping cream followed by the milk a little at a time as you continue to whisk.
4. Whisk in the rum last, if you wish. Pour into a sealable container like a mason jar or pitcher.
5. Chill the eggnog for 1 to 2 hours. Stir before serving and sprinkle some nutmeg on top for garnish.

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