Nutmeg EO

Latin name :

Myristica fragrans

Botanical profile :

The nutmeg tree is a tree of the Myristicaceae family and the genus Myristica.

Geographic origin :

Originally from the Moluccas, an Indonesian archipelago, nutmeg crops are now grown mainly in sub-tropical and tropical Asian areas: Indonesia and Grenada mainly, India, Sri Lanka, China, Zanzibar, Australia.

Chemotypes :

The genus Myristica contains about 150 species. Only sweet nutmeg is used for perfumery.
There are several ''fake nutmegs '':
African nutmeg (Monsmella myristica) from Jamaica, has an essential oil with α-Phellandrene, reminding the smell of nutmeg.
The nutmeg of Guiana (Acrodiclidium camara) from South America.
The Ashenti pepper (Piper guineense), with leaves reminding of the nutmeg smell.

Extraction process :

The fruits are harvested all year round with a fruit picker. They are dried in the shade, to avoid melting the lipids. Six to eight weeks later, the seed is separated from its hard shell to be ground and steam distilled.
At the end of the process, the essential oil is collected in the essencier by decantation of the water. This distillation yield oscillates between 8 and 10%. The first harvest should take place seven years after planting the tree, as the fruits ripen slowly. The older the tree, the better its productivity and therefore, the quality of its essential oil. The absolute can be obtained by extraction with volatile solvent, with a spicier and aromatic smell.

Major Components :

Sabinene (30 - 50%)
Alpha-Pinene (10 - 20%)
Beta-Pinene (10%)
Terpinen-4-ol (7%)
Gamma-Terpinene (3%)
D-Limonene (3%)
Myrcene (3%)
Alpha-Terpinene (2%)
Safrole (1%)

Plotter(s) : Myristicin (2 - 10%)