Myristica fragrans steam distilled from the seeds in Indonesia
Aroma: Rich, spicy, sweet, woody. It is similar to the cooking spice, but richer and more fragrant. The exterior husk is dried and produces Mace essential oil, while the seeds produce the Nutmeg essential oil.
History: Nutmeg has been prized as a culinary spice in ancient China, for embalming by the ancient Egyptians, and by the 8th century was commonly used in Britain. In the 12th century, Hildegard of Bingen cited it in her herbal, the first known European textbook on the medicinal use of herbs.
Colour: Clear Pale Yellow
Note: Middle
Possible Uses: Arthritis, constipation, fatigue, muscle aches, nausea, neuralgia, poor circulation, rheumatism, slow digestion. [Julia Lawless, The Illustrated Encyclopedia of Essential Oils (Rockport, MA: Element Books, 1995), 60-67.]
Constituents: Terpinen-4-ol, Pinene, Sabinene, Cineole, Camphene, Limonene, Myristicin, Alpha Terpenene [Shirley Price, The Aromatherapy Workbook (Hammersmith, London: Thorsons, 1993), 54-5.]
History: Nutmeg was used in India for intestinal disorders, in ancient Egypt for embalming and in Italy during the Plagues. In the Middle Ages, nutmeg was grated and mixed with lard as an ointment for piles. Nutmeg oil is used in soap, candle making, dental products and hair lotions.
Cautions: This product should also be avoided if pregnant.
Safety Information: If used in large amounts, can cause toxic symptoms such as nausea and tachycardia. [Julia Lawless, The Illustrated Encyclopedia of Essential Oils (Rockport, MA: Element Books, 1995), 178.]
Possible oral toxin (no essential oil should be taken internally without the guidance of a qualified aromatherapy practitioner), possible psychotropic (may affect behaviour) and possible carcinogen. [Robert Tisserand, Essential Oil Safety (United Kingdom: Churchill Livingstone, 1995), 152.]
Photo thanks to Schlawensko, CC BY-SA 4.0, via Wikimedia Commons
