Photo Gallery

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