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  • Writer's pictureKeliza Healthy Living


by Dr. med. Claudia Schmiemann

Nutmeg is used as a spice in many different kitchens. We use the ground seed from the nutmeg plant called myristica fragrance, that grows in India, Indonesia, in the Caribbean as well as on the African continent.

It can spice up sweet and savory dishes.

In Traditional Chinese Medicine it is considered a yang – spice, meaning it activates energy and is a good choice to strengthen the body and heat it up.

It has an anti-inflammatory effect and helps to calibrate the metabolism. Nutmeg contains lots of minerals such as calcium, iron, potassium, manganese.

It has a calming effect on the nervous system and does a good job in a good-sleep beverage.

Due to the enhancement of microcirculation it is beneficial for almost all organs most importantly the brain. It is sold as a brain tonic because it also contains a natural organic compound called myristicin, that – in the right dosage – keeps your brain smart.

There is a toxicity to it. Used as a spice or in tea and under about 10 g it is fine. If you have more than about 2 teaspoons you can develop hallucinogenic effects and even long lasting side effects.

So use it reasonably.

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