Whole nutmeg

Whole nutmeg: properties, benefits:

It contains mineral salts important for our well-being such as iron, potassium, copper, zinc, sodium, calcium, phosphorus, manganese, selenium and magnesium. It is also rich in B vitamins, vitamin C and A, folic acid; flavonoids such as beta-carotene, with antioxidant properties. It contains important active ingredients such as myristicin and elemicin, which stimulate the central nervous system, with a preventive effect on neurodegenerative diseases such as Alzheimer's.

It also has a calming effect in cases of anxiety and stress, in rebalancing the psycho-physical state and helps against insomnia, as well as improving concentration in cases of mental fatigue. It contains eugenol, useful against toothache, so much so that it is added to toothpastes and mouthwashes, also for its antibacterial properties against bad breath. Nutmeg is a good remedy for solving problems related to the gastrointestinal system.

In the past, decoctions were prepared as a cure for nausea and indigestion, as well as in cases of gastritis and diarrhea. Nutmeg essential oil is used, mixed with almond oil, in therapeutic massages to soothe muscle and joint pain, but also to relieve rheumatism. Even a gentle massage on the belly and stomach, with two drops of essential oil of this spice facilitates digestion and dissolves meteorism, thanks to its carminative properties. It also has a toning and warming effect, especially for those who practice sports and need to loosen up their muscles after an intense workout. A pinch of nutmeg in a glass of hot water helps digest and soothe stomach pain, as well as eliminate intestinal gas. Thanks to its disinfectant action, it prevents and cures any intestinal infections.

Nutmeg also has a purifying effect on the liver and kidneys, as it promotes the elimination of toxins. Furthermore, at the renal level, it prevents stones and helps dissolve them, as well as acting as a urinary tract disinfectant, thanks to its antifungal and antibacterial properties. Its antiseptic action also takes place on the skin, eliminating impurities and reducing acne. Be careful not to overdo it though and not to use it pure, but always mixed with specific oils for the skin. A drop of essential oil in the shampoo purifies and normalizes the scalp, as well as strengthening and making the hair shiny.

Origins and historical notes:

Nutmeg is the seed of the “Myristica fragrans”, an evergreen tree native to Indonesia, now widespread in various intertropical areas. A dried almond of rounded oval shape, wrapped in a fleshy covering (mace) and contained inside the fruit, it has a particular flavor and smell, due to the presence of an aromatic oil. Already known by medieval Arab merchants, this spice became established in Europe only at the beginning of the 16th century.

Its use, both in cooking and in perfumery, became so widespread in aristocratic circles, that trading it represented for over two hundred years an occasion of hostility and intrigue between European states. There was a time, between the end of the 17th and the beginning of the 18th century, when the so-called "civilized" world was gripped by a passion for nutmeg. Some books claimed that the spice was a wonderful stimulant that released the best of its aroma when sprinkled on the neck or in the pocket. Nutmeg also had a long-standing therapeutic reputation as an antiseptic, and at the beginning of the 18th century it was the remedy for over a hundred diseases.

In the 19th century, when foods with a strong flavor and intense smell were identified as erotic stimulants, nutmeg became one of the most sought-after aphrodisiacs, an indispensable element together with other spices in the preparation of the "love pill". Since its massive ingestion caused hallucinations and convulsions, nutmeg was nicknamed in the twentieth century: "The poor man's narcotic".

Even today this is a spice widely used in cooking, an ingredient in desserts, puddings and creams, but also in purees and boiled vegetables. In Italy it is often added to the fillings for tortellini, ravioli and cannelloni made with meat, cheese or spinach.<

Use in cooking: tortellini in broth, ingredients: For the tortellini pastry 200 g of 00 flour 2 eggs salt to taste For the filling 200 g of minced beef 200 g of minced pork 80 g of minced turkey 100 g of diced raw ham 1 celery stalk 1 carrot 1 onion 50 ml of wine 1 tbsp1 pinch of chopped rosemary 100 g of mortadella 50 g of grated parmesan cheese 1 pinch of nutmeg salt to taste pepper to taste To serve the tortellini 3 l of broth.

PREPARATION: prepare the tortellini filling. Finely chop the celery, carrot and onion and fry them gently with a drop of oil. Then add the minced beef, the minced pork and the turkey. Add the diced raw ham and the chopped rosemary. Pour in the white wine, season with nutmeg and cook over low heat for at least 40 minutes. Then let everything cool. Gather the cooked and cooled meats in a blender.

Add the diced mortadella, the parmesan and the egg yolk. Blend everything well. If it is too sticky, add 1 tablespoon of breadcrumbs. Now prepare the pastry for the tortellini following our recipe for homemade egg pasta. Let it rest for 20 minutes, then roll it out thinly with a rolling pin. Cut out many squares at least 4 – 5 cm wide and place a ball of filling in the center of each.

Close the pastry squares into a triangle. Join the two corners at the base of the triangle and form the tortellino. Continue making the tortellini until you run out of ingredients. Remember to sprinkle them with a little semolina flour to prevent them from sticking. Store the tortellini in the refrigerator. Prepare the broth following our recipe. Filter it, bring it to the boil again and gently lower the tortellini. Cook them for 3 minutes, then serve them piping hot.

If you are not going to use the tortellini right away, you can freeze them, or keep them in the refrigerator for 3 days. If you have chosen to freeze them, pour them into the boiling broth while still frozen and cook them for at least 8 minutes.