Nutmeg

Scientific Name(s): Myristica fragrans Houtt.
Common Name(s): Nutmeg, mace, magic, muscdier, nux moschata, myristica oil, muskatbaum

Medically reviewed by Drugs.com. Last updated on Jul 5, 2021.

Clinical Overview

Use

Nutmeg and mace, widely accepted as flavoring agents, have been used in higher doses for their aphrodisiac and psychoactive properties.

Dosing

There are no clinical trials to support therapeutic dosing. Consumption of nutmeg at 1 to 2 mg/kg body weight was reported to induce CNS effects. Toxic overdose occurred at a 5 g dose.

Contraindications

Contraindications have not been identified. The excessive use of nutmeg or mace is not recommended in people with psychiatric conditions.

Pregnancy/Lactation

Generally recognized as safe when used in food as a flavoring agent. Safety for doses above those found in foods is unproven; avoid because of possible abortifacient effects.

Interactions

None well documented.

Adverse Reactions

Allergy, contact dermatitis, and asthma have been reported.

Toxicology

CNS excitation with anxiety/fear, cutaneous flushing, decreased salivation, GI symptoms, and tachycardia. Acute psychosis and anticholinergic-like episodes have been documented; death has rarely been reported following the ingestion of large doses of nutmeg.

Scientific Family

• Myristicaceae

Botany

Mace and nutmeg are 2 slightly different flavored spices, both originating from the fruit of the nutmeg tree, Myristica fragrans. This slow-growing evergreen grows to more than 20 m and is cultivated in India, Ceylon, Malaysia, and Granada. The fruit, which is called a drupe or a nutmeg apple, is similar in appearance to a peach or an apricot. When the mature fruit splits open, the nutmeg (stony endocarp or seed surrounded by a red, slightly fleshy network or aril) is exposed. The dried aril alone is called mace. The nut is removed and dried to produce nutmeg.1, 2, 3

History

Nutmeg is a widely used food spice that has received attention as an alternative hallucinogen. Nutmeg and mace have been used in Indian cooking and folk medicine. In folk medicine, nutmeg has been used to treat gastric disorders and rheumatism, and also as a hypnotic and an aphrodisiac. During the 6th century AD, nutmeg and mace were imported by Arab traders, and by the 12th century, they were well known in Europe. At the turn of the 19th century, interest developed in the use of nutmeg as an abortifacient and a stimulant for menses. These properties have been largely discounted but remain a persistent cause of nutmeg intoxication in women.2, 3, 4

Chemistry

Nutmeg seeds contain 20% to 40% of a fixed oil commonly called nutmeg butter. This oil contains myristic acid, trymiristin, and glycerides of lauric, tridecanoic, stearic, and palmitic acids.5, 6 Nutmeg also yields 8% to 15% of an essential oil that is believed to be partially responsible for the effects associated with nutmeg intoxication. The essential oil contains myristicin, elemicin, eugenol, and safrole.5, 6, 7 The essential oils of nutmeg and mace are very similar in chemical composition and aroma, with wide color differences (brilliant orange to pale yellow). Mace oil appears to have a higher myristicin content than nutmeg oil.8

Also present in the oil are sabinene, cymene, alpha-thujene, g...