Nutmeg is a spice that came from the seed of several species of genus Myristica plant. This spice is processed by gathering the nutmeg seed inside the fruit then it is cleaned, dried and sorted until they reach the standard quality suitable for the market. 

Nutmeg plant is generally native to the Moluccas, or Spice Island (also known as Maluku Island) of Indonesia and cultivated there and in the West Indies. It typically can be found in a regions or countries that have tropical ecosystems such as Guatemala, India, Nepal, Laos, Bhutan, Tanzania, Grenada, Sri Lanka and Malaysia which are also known to be the top countries that produce nutmegs.


  • An evergreen tree with an alternatively arranged dark green leaves, pale yellow bell-shaped flowers and smooth yellow pear-shaped fruit.
  • The fruit has a fleshy husk and once it is ripe, the husk are split into two halves along the ridge running the length of the fruit and inside is a purple-brown shiny seed with a red or crimson covering.
  • Harvested 3 times a year with sizes ranging from 2 cm to 3 cm long, depending on the variety of the spice species.


A commercial source of essential oil and nutmeg butter or oil, which then are used as condiments and to scent soaps and perfumes. Although consuming a large amount of nutmeg may cause allergic reaction, it is also known to be used in traditional medicines for treating various disorders. Nutmeg are also used in various cuisines and beverages as flavouring and seasoning.


  • Moisture Content : 12% MAX
  • Colour : Light Brown with some specs
  • Size : 18 – 27 Diameter length
  • Nut Count : 250 – 260 MAX/kg
  • Aflatoxin : 10 – 15%
  • Broken : 2%
  • Packing : 50kg Jute bag