Calabash Nutmeg (Monodora myristica)  seedlings

African nutmeg is a deciduous tree with a huge, lush crown; it can grow from 10 - 35 metres tall.The bole can be up to 2 metres in diameter.

The tree is particularly valued for its aromatic seed, which is used as a condiment, medicinally, and also to make rosaries and necklaces. Usually harvested from the wild, the seeds are often sold in local markets in W. Africa.

 The tree is also occasionally cultivated for its seeds on the Antilles and in Indonesia. A very ornamental tree with its attractive leaves and orchid-like, conspicuous and scented flowers.

Cultivation Details:
Prefers a deep, fertile loam soil and a sheltered position in full sun or light shade

What is calabash nutmeg?
A cheaper alternative to its more commonly known cousin, nutmeg, calabash nutmeg is an aromatic cooking spice that complements a variety of dishes — generally in small doses — and is said to alleviate various ailments. Calabash nutmeg — aka ehuru, ehu, ariwo, awerewa, ehiri, airama, African nutmeg or Jamaican nutmeg — comes from evergreen forests of West Africa, specifically from Monodora myristica, a tropical tree of the Annonaceae (aka custard apple or soursop) family. Native to West Africa, Uganda, Kenya and Tanzania, calabash nutmeg was introduced to Jamaica and parts of the Caribbean in the 18th century during the slave trade.
The tree’s emerald, pear-sized fruits become woody and bear hundreds of seeds, which can be removed, dried and sold either ground, grated or whole. Sometimes roasted to intensify its flavor, calabash nutmeg’s warm, nutty taste has a deeper woodiness than the more common variety, ideal for use as a seasoning in savory dishes like soups and stews or sweet desserts like cake and pudding. Rich in potassium, iron and zinc, calabash nutmeg is said to have medical properties that span from lowering cholesterol to repelling insects.

How do you cook with calabash nutmeg?
If all that wasn’t enough, calabash nutmeg also infuses its flavor into a variety of dishes — soups, salads and stews, like Nigerian pepper soup, nkwobi (spicy cow foot), isi ewu (goat meat stew) and tomato-based stews. The plant-derived spice can also be used to prepare Ehuru and Wildflower Honey Butter or Palm Nut and Calabash Nutmeg Egusi Soup. I also have a recipe for Ghanaian five-spice blend which includes calabash nutmeg and cubeb and is used in my Ghanaian Spiced Shortbread and Goat Shoko recipes.

The affordable, accessible ingredient amidst pricier, more sought-after spices is perhaps something to keep in mind when next shopping for spices. And, as with other African ingredients, a way to begin decolonizing the food and beverage industry is to source it from Black-owned businesses.

Medicinal
The bark is used to treat haemorrhoids, stomach-ache and febrile pains.

The bark is used in a vapour-bath as a defatigant and to relieve febrile lumbago.The juice expressed from the bark is used to paint over itch.Combined with the bark of Monodora tenuifolia a lotion is prepared for use in various eye-troubles.

The aromatic seeds are antiemetic, aperient, stimulant, stomachic and tonic.They are used as a stimulating addition to medicines. Ground to a powder they may be taken to treat digestive problems and relieve constipation.

Applied externally in the form of a powder, or made up into an oily pomade, the seed can be applied to sores, especially those caused by the guinea-worm.It is also applied to rid the body of fleas and lice.The seeds are chewed up and applied to the forehead to relieve headaches and migraine.