Nutmeg
Kerala Nutmeg
Nutmeg, called Jathikka in Malayalam and Jaiphal in Hindi, produces two spices: nutmeg seed and mace aril. Kerala is India's main nutmeg belt, with cultivation in Thrissur, Ernakulam, Kottayam, Idukki, and Wayanad districts.
1. Botanical & Physical Specs
Botanical Name: Myristica fragrans
Family: Myristicaceae
Tree: Evergreen, 8-12m tall. First harvest at 7-9 years, full production after 20 years.
Fruit: Roughly egg-shaped, 20-30mm long, 15-18mm wide.
Nutmeg Seed: Dried kernel, oval-shaped, brown, jumbo size from Kerala.
Weight: 5-10g dried per seed.
Color: Medium brown to light brown with slightly oily sheen.
Texture: Hard but grates smoothly without crumbling.
2. Kerala Varieties & Quality Grades
Recognized superior varieties:
1. Thottanal Variety
National recognition for yield and quality.
Yield: 2,000+ fruits/year per tree
Mace Weight: Up to 7.5g vs 3-3.5g normal
Efficiency: 70 fruits = 1kg dried seeds vs 100-120 normal
Mace Recovery: 1kg dried mace from approximately 200 nutmegs
2. KAU Puthara
Kerala Agricultural University recognized variety.
Dried Nutmeg: 10-16g each
Bunches: 90-100 nutmegs per bunch, 1kg
Mace: Up to 4g fresh, 2.1g dried
Yield: 15-year tree gives 2000 nutmegs = 20kg dried + 4.2kg dried mace
Price: First-grade mace sold at premium rates.
Commercial Grades
ABCD Grade, A Grade, AB Grade, With Shell, Without Shell.
3. Quality Specifications - Kerala Commercial
Place of Origin: Kerala
Size: Jumbo Size
Shape: Oval-shaped
Form: Whole, Sortex, With Shell, Without Shell
Purity: 99.5%
Admixture: 1% max
Moisture: 5%
Shelf Life: 1 year, 12 months
Features: Natural, No Preservative, Non-Irradiated
Grade Standard: A Grade, Good Quality
Cultivation: Organic options available
4. Chemical & Quality Indicators
Aroma: Warm, sweet, spicy when grated.
Oil Content: High oil content with seeds feeling heavier for their size.
Key Compounds: Essential oils and antioxidants that add depth and warmth to recipes.
Quality Focus: Sound, well-dried nuts free from mould, insect damage, and foreign matter.
Safety: Moisture control is critical since excess moisture increases mould and mycotoxin risk.
5. Packaging & Commercial Details
Pack Sizes: 50g, 100g, 1kg, 5kg, 10kg, 20kg, 25kg, 40kg, 50kg
Container Types: Plastic Bottle, PP Bag, Gunny Bag, Jute Bag, Pouch
Minimum Order: 50kg for bulk supply
Price Range: ABCD Grade from approximately ₹770/kg
Supply: PAN India
6. Cultivation Specs
Soil: Friable, well-drained clay to red soils.
Climate: Up to 1000m elevation with 150-250cm rainfall in humid tropical conditions.
Propagation: Seeds, grafts, and budded plants. Approach grafting commonly done from October to January.
Spacing: 8m x 8m
Season: June-December planting season
Fertilizer: FYM 15kg + NPK 20:20:60g during first year, increasing progressively for mature trees.
7. Culinary & Storage Uses
Kerala Cuisine: Widely used in payasam, halwa, milk sweets, meat marinades, vegetable stews, and herbal drinks.
Other Uses: Baked goods, creamy soups, mashed potatoes, porridges, smoothies, and hot chocolate.
Traditional Uses: Added to warm milk, honey mixtures, and traditional remedies.
Usage Tip: Highly potent spice — small quantities are sufficient. Freshly grated nutmeg delivers the best flavor.
Storage: Store in airtight containers in cool dry conditions away from sunlight. Grate only when required.
Why Kerala Nutmeg?
Directly sourced from Kerala farms, grown in ideal climatic conditions, selected for size, density, and oil richness, and naturally processed without additives.
Nutmeg, called Jathikka in Malayalam and Jaiphal in Hindi, produces two spices: nutmeg seed and mace aril. Kerala is India's main nutmeg belt, with cultivation in Thrissur, Ernakulam, Kottayam, Idukki, and Wayanad districts.
1. Botanical & Physical Specs
Botanical Name: Myristica fragrans
Family: Myristicaceae
Tree: Evergreen, 8-12m tall. First harvest at 7-9 years, full production after 20 years.
Fruit: Roughly egg-shaped, 20-30mm long, 15-18mm wide.
Nutmeg Seed: Dried kernel, oval-shaped, brown, jumbo size from Kerala.
Weight: 5-10g dried per seed.
Color: Medium brown to light brown with slightly oily sheen.
Texture: Hard but grates smoothly without crumbling.
2. Kerala Varieties & Quality Grades
Recognized superior varieties:
1. Thottanal Variety
National recognition for yield and quality.
Yield: 2,000+ fruits/year per tree
Mace Weight: Up to 7.5g vs 3-3.5g normal
Efficiency: 70 fruits = 1kg dried seeds vs 100-120 normal
Mace Recovery: 1kg dried mace from approximately 200 nutmegs
2. KAU Puthara
Kerala Agricultural University recognized variety.
Dried Nutmeg: 10-16g each
Bunches: 90-100 nutmegs per bunch, 1kg
Mace: Up to 4g fresh, 2.1g dried
Yield: 15-year tree gives 2000 nutmegs = 20kg dried + 4.2kg dried mace
Price: First-grade mace sold at premium rates.
Commercial Grades
ABCD Grade, A Grade, AB Grade, With Shell, Without Shell.
3. Quality Specifications - Kerala Commercial
Place of Origin: Kerala
Size: Jumbo Size
Shape: Oval-shaped
Form: Whole, Sortex, With Shell, Without Shell
Purity: 99.5%
Admixture: 1% max
Moisture: 5%
Shelf Life: 1 year, 12 months
Features: Natural, No Preservative, Non-Irradiated
Grade Standard: A Grade, Good Quality
Cultivation: Organic options available
4. Chemical & Quality Indicators
Aroma: Warm, sweet, spicy when grated.
Oil Content: High oil content with seeds feeling heavier for their size.
Key Compounds: Essential oils and antioxidants that add depth and warmth to recipes.
Quality Focus: Sound, well-dried nuts free from mould, insect damage, and foreign matter.
Safety: Moisture control is critical since excess moisture increases mould and mycotoxin risk.
5. Packaging & Commercial Details
Pack Sizes: 50g, 100g, 1kg, 5kg, 10kg, 20kg, 25kg, 40kg, 50kg
Container Types: Plastic Bottle, PP Bag, Gunny Bag, Jute Bag, Pouch
Minimum Order: 50kg for bulk supply
Price Range: ABCD Grade from approximately ₹770/kg
Supply: PAN India
6. Cultivation Specs
Soil: Friable, well-drained clay to red soils.
Climate: Up to 1000m elevation with 150-250cm rainfall in humid tropical conditions.
Propagation: Seeds, grafts, and budded plants. Approach grafting commonly done from October to January.
Spacing: 8m x 8m
Season: June-December planting season
Fertilizer: FYM 15kg + NPK 20:20:60g during first year, increasing progressively for mature trees.
7. Culinary & Storage Uses
Kerala Cuisine: Widely used in payasam, halwa, milk sweets, meat marinades, vegetable stews, and herbal drinks.
Other Uses: Baked goods, creamy soups, mashed potatoes, porridges, smoothies, and hot chocolate.
Traditional Uses: Added to warm milk, honey mixtures, and traditional remedies.
Usage Tip: Highly potent spice — small quantities are sufficient. Freshly grated nutmeg delivers the best flavor.
Storage: Store in airtight containers in cool dry conditions away from sunlight. Grate only when required.
Why Kerala Nutmeg?
Directly sourced from Kerala farms, grown in ideal climatic conditions, selected for size, density, and oil richness, and naturally processed without additives.