Indonesia - Banda Besar Island - Nutmeg open

Color illustration of the true nutmeg (Myristica fragrans H.) from a German work of the last century. The illustration shows a flowering branch alongside the various stages of development and details of the fruit. The pinnate, alternate leaves are evergreen, up to fifteen centimeters long, glossy green on top, and pale green with a silvery sheen on the underside. Plaque: Geneva Conservatory and Botanical Garden – 1990

The botanical illustration shows the nutmeg (Myristica fragrans). The leaves are dark green, leathery, elliptical in shape and taper to a point. The small, pale yellow or cream-coloured flowers grow in the leaf axils. The pear-shaped fruits split open when ripe, exposing the seed. A bright red, net-like tissue (mace) surrounds the dark seed. The hard, dark kernel contains the actual nutmeg with its characteristic marbled structure inside. Plate: Geneva Conservatory and Botanical Garden – 1990

This historical botanical illustration from *The Botanical Magazine* (1827) by William Jackson Hooker depicts a ripe, split fruit of the nutmeg tree (Myristica fragrans). The thick, bright orange outer husk surrounds the seed. When the fruit is ripe, it splits open of its own accord. The two important spices obtained from a single fruit are: Mace (mace flower): The bright red, net-like tissue (aril) visible inside the opened shell. It envelops the actual nut. When dried, it is used as a spice in its own right. The nutmeg: The dark brown seed at the centre of the whole fruit. In the illustration, it shimmers darkly beneath the red coat of the mace. Plate: Geneva Conservatory and Botanical Garden – 1990

Nutmegs (Myristica fragrans) are the dried, hard seeds of the nutmeg tree’s fruit. They are primarily used as a spice in dishes such as mashed potatoes, spinach, and Christmas cookies. The nuts should be freshly grated to release their full flavor. Consuming large quantities (more than one whole nut) can be harmful to health or even toxic. – 1990

Freshly opened nutmeg fruits. The flesh of these apricot-like fruits surrounds the large seed, the nutmeg. The striking red aril or seed coat is dried and sold as mace or mazis. – Banda Neira – Moluccas – 1990

Still life with a branch bearing fruit and open nutmeg fruits, as well as a collection basket and a bamboo picking drum called a gaigai. This is open on one side and equipped with two gripping teeth. The fruit is stripped off and falls into the cone-shaped collection drum. On Banda Besar, as on the other Moluccan islands, the harvest takes place twice a year, in June and October. - 1990

These seeds are freshly harvested nutmegs (Myristica fragrans) from the Indonesian Moluccas. Two main components are clearly visible: Mace (Macis): This is the bright red, net-like tissue (seed coat) that surrounds the nut. It is dried and used as a spice in its own right. Nutmeg: The dark, hard kernel inside, which is grated after drying. – 1990

Mazis laid out to dry in the sun give off a distinctive scent. When soaked in water, the strands swell up again immediately. From this soaked mazis, an essential oil with a pungent, spicy, and rather bitter scent is extracted, which is used in pharmaceuticals. – 1990

Chalked nutmegs are nuts that have been dipped in slaked lime after harvesting. This gives them a characteristic thin white layer on the surface or in the grooves. There are two main reasons for this traditional method: The lime effectively protects the dried seeds from insect infestation and mold during storage and long-distance transport. Chalking prevents the seeds from germinating, which is important for global export. – 1990

Nutmeg originates from the Banda Islands and the northern Moluccas (the so-called ‘Spice Islands’) in what is now Indonesia. Botanically speaking, nutmeg is not a nut, but the seed of the peach-like fruit of the nutmeg tree. – 1990

A branch laden with fruit from a nutmeg tree on one of the Banda Islands in the Moluccas archipelago, home to this tree species belonging to the magnolia family. The nutmeg tree subsequently spread to Celebes (Sulawesi), Java, Sumatra, New Guinea, Malaysia (Penang Island and the Malacca region), Singapore, Bengal, the Antilles and Brazil. - Moluccas - 1990

Freshly opened nutmeg fruits. The flesh of these apricot-like fruits surrounds the large seed, the nutmeg. The striking red aril or seed coat is dried and sold as mace or mazis. – Banda Neira – Moluccas – 1990

Harvesting nutmeg is a multi-stage process that requires patience, as the nutmeg tree (Myristica fragrans) only yields significant crops after around 8 to 10 years. The fruits are ripe when the yellow, peach-like shell bursts open, revealing the red seed coat (mace). Harvesting is possible throughout the year, with the main season often falling during the rainy season. The fruits are either picked from the tree using long bamboo poles (with a small basket attached to the end, called a gaigai) or collected from the ground once they have fallen. – Banda – Moluccas – 1990

The nutmegs are either picked from the tree using long bamboo poles (with a small basket attached to the end, called a gaigai) or collected from the ground once they have fallen. – Banda – Moluccas – 1990

Still life with a branch bearing fruit and open nutmeg fruits, as well as a collection basket and a bamboo picking drum called a gaigai. This is open on one side and equipped with two gripping teeth. The fruit is stripped off and falls into the cone-shaped collection drum. On Banda Besar, as on the other Moluccan islands, the harvest takes place twice a year, in June and October. - 1990

A handful of nutmegs – Banda Neira – Moluccas – 1990

Nutmegs in their red seed coat, the mace – Banda Neira – Moluccas – 1990

Mazis laid out to dry in the sun exude a distinctive scent. When placed in water, the strands immediately swell again. This soaked mazis is used to extract an essential oil with a pungent, spicy and rather bitter aroma, which is used in pharmaceuticals. – Banda Neira – Moluccas – 1990

The kernels (in their hard shells) are dried in the sun or in drying houses for several weeks until the inner kernel (the actual nutmeg) rattles in the shell when shaken. The hard shell is carefully cracked open shortly before export or further processing to expose the nutmeg. – Ternate – Moluccas – 1990

Traditionally, whole nutmegs are often treated with lime (lime milk/calcium oxide) after harvesting to protect them from insect infestation, mould and fungi during the long drying process. This lime coating is whitish, non-toxic and is usually washed off before use or resale. – Ambon – Moluccas – 1990

Muscat nuts ready for sale are packed into sacks and prepared for export. – Banda Neira – Moluccas – 1990

Whole nutmegs for export are usually packed in jute bags (double bags) in units of 25 kg to 50 kg. These provide good ventilation, which reduces the risk of mould. A common export grade is ABCD (mixture of different sizes). When stored correctly in cool, dry containers, the shelf life for export is approximately 18 to 24 months. – Ternate – Moluccas – 1990

Nutmegs are the most important agricultural resource of the Banda Islands, but they are also a significant crop on Ternate, Tidore and other Moluccan islands. After removing the seed coat, the nuts are laid out to dry. When dried, the seed – the nutmeg as it is sold – can be heard rattling in the shell when shaken. The shell is then broken open with a wooden hammer. The nutmeg itself is egg-shaped, two to two and a half centimetres long, grey-brown in colour and can be grated or scraped with a suitable instrument. – 1990

On the Moluccan island of Ternate, women sort peeled nutmegs according to size and quality. These are exported in sacks, as seen in the background. The nutmegs are often rolled in lime or dipped in a lime solution beforehand. This process is intended to protect them from pest infestation. – 1990

When dried nuts are shaken, you can hear the seed – the nutmeg – rattling inside the shell. The shell is broken open with a wooden hammer. The nutmeg itself is egg-shaped, two to two and a half centimetres long, grey-brown in colour and can be grated or scraped with a suitable instrument. – Ternate – Moluccas – 1990

The small farmers of Ternate bring their harvest of dried and shelled nutmegs to the island's capital of the same name to sell to buyers. The nuts are weighed using simple running scales. The buyer acts as an intermediary between the export companies and the small producers. Unfortunately, the proceeds are not always commensurate with the effort involved. – 1990

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