The name nutmeg is also applied to other fruits or seeds in different countries.
Nutmeg and mace are almost exclusively obtained from the Banda Islands, although the cultivation has been attempted with varying success in Singapore, Penang, Bengal, Reunion, Brazil, French Guiana and the West Indies.
Laristan is famous for the condiment called mahiabeh (fish-jelly), a compound of pounded small sprat-like fish, salt, mustard, nutmeg, cloves and other spices, used as a relish with nearly all foods.
The liquidambar and nutmeg may be noticed among the former; the first is one of the most conspicuous trees in Java, on the mountains of the eastern part of which the casuarina, one of the characteristic forms of Australia, is also abundant.
And 124° 22' and 135° E., and include: (I) the Moluccas proper or Ternate group, of which Halmahera is the largest and Ternate the capital; (2) the Bachian, Obi, and Xulla groups; (3) the Amboyna group, of which Ceram (Serang) and Buru are the largest; (4) the Banda Islands (the spice or nutmeg islands par excellence); (5) the southeastern islands, comprising Timor-Laut or Tenimber, Larat, &c.; (6) the Kei Islands and the Aru Islands, of which the former are sometimes attached to the south-eastern group; and (7) the south-western islands or the Babar, Sermata, Leti, Damar, Roma and Wetar groups.
"Oil of mace," or nutmeg butter, is a solid fatty substance of a reddish-brown colour, obtained by grinding the refuse nutmegs to a fine powder, enclosing it in bags and steaming it over large cauldrons for five or six hours, and then compressing it while still warm between powerful wedges, the brownish fluid which flows out being afterwards allowed to solidify.
Almost the whole surface of the Banda Islands is planted with nutmeg trees, which thrive under the shade of the lofty Canarium commune.
The Jamaica or calabash nutmeg is derived from Monodora Myristica, the Brazilian from Cryptocarya moschata, the Peruvian from Laurelia sempervirens, the Madagascar or clove nutmeg from Agathophyllum aromaticum, and the Californian or stinking nutmeg from Torreya Myristica.
Many of the roots and vegetables of Europe have been introduced, as well as some of those peculiar to the tropics, including maize, millet, yams, manioc, dhol, gram, &c. Small quantities of tea, rice and sago, have been grown, as well as many of the spices (cloves, nutmeg, ginger, pepper and allspice),' and also cotton, indigo, betel, camphor, turmeric and vanilla.
The colony continued to rise in value during the time it was held by the French crown, and to one of the intendants,2 Pierre Poivre, was due the introduction of the clove, nutmeg and other spices.
The best known of these are cloves, pimento (allspice), myrtle, eucalyptus, caraway, fennel, dill, coriander, rosemary, lavender, peppermint, spearmint, nutmeg, cinnamon, sandal-wood, turpentine, juniper berries, valerian and sumbul.
Nutmeg butter yields on distillation with water a volatile oil to the extent of about 6%, consisting almost entirely of a hydrocarbon called myristicene, CioHis, boiling at 165° C. It is accompanied by a small quantity of an oxygenated oil, myristicol, isomeric with carvol, but differing from it in not forming a crystalline compound with hydrosulphuric acid.