Nutmeg Oil Indonesia
Nutmeg essential oil is mainly used as a modifier of spicy notes. It is often found in colognes and orientals, although it also blends well with woody notes.
Nutmeg is native to the Banda Islands of Indonesia. The nutmeg tree is a pyramid-shaped tree that grows up to 15 metres high. The fruit is a fleshy, pale yellow stone similar to an apricot. When ripe, the fruit’s fleshy pericarp opens in half to reveal a single seed protected by a brown shell. This seed, which is rich in essential oil, is used in the distillation process.
The female nutmeg tree begins to bear fruit in its sixth year, although the peak is reached after 20 years. The fruits are ready for harvesting about nine months after flowering. The main harvesting season is between June and August. The fruits are ripe and ready for harvest when the pericarp splits. The seeds are dried in the shade in the buildings at a temperature of 29-32°C for six to eight weeks. The drying trays have wooden bottoms and sides with periodic trap doors. After six to eight weeks, the seed is separated from its hard shell to be ground. The raw material is processed into essential oil by steam distillation.
Myristica fragrans is a tree that produces a fruit resembling a yellow apricot. This fruit produces two spices: nutmeg (almond) and mace (arillus). When the fruit is harvested, the soft, red mace (arillus) that surrounds the nutmeg is then carefully removed and dried in the sun until it turns orange and hardens.
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