Welcoming to the “Healthy Ayurveda Tips” Series. Today we will be looking at NUTMEG which is native to islands near Indonesia but now is used globally in both eastern and western cuisines.
Nutmeg is aromatic and stimulating and is generally purchased in the nut form or grounded powder. It is used to improve the taste of teas and milk and deserts. My favourite use is to add a teaspoon to pumpkin soup.
“Nutmeg is a relaxant and it induces natural sleep. When taken with milk, it serves as a tonic for the heart and brain. It is also used to alleviate sexual debility. Nutmeg also is effective in treating lack of control over urination, general weakness, diarrhoea, gas and dull aching pain in the abdomen as well as loss of appetite and liver and spleen disorders.” (Ref 1).
An Ayurvedic remedy is to “mix with ghee and rub around the temples at bedtime to enhance deep sleep and calm the mind” (Ref 2).
One of the components of nutmeg is a compound similar to menthol, which has natural pain relieving characteristics. Therefore, by adding nutmeg as a spice in your cooking, you can reduce associated pain from wounds, injuries, strains, and chronic inflammation from conditions like arthritis. (Ref 3). There are also benefits for skin health, blood pressure and circulation and more (see Ref 3).
Consuming a large amount of nutmeg can be very harmful as it is a potent spice that’s meant to be used in small quantities so go easy with it and enjoy the taste and benefits!
Ref 1: Ayurveda – The Science of Self-Healing. Dr Vasant Lad, Delhi 2002.
Ref 3: Organic Facts https://www.organicfacts.net/health-benefits/herbs-and-spices/nutmeg.html