Nutmeg Extract
Myristica fragrans

Nutmeg (Myristica fragrans Houtt.) is botanically unusual: a single fruit yields two distinct spices. The seed kernel is nutmeg; the lacy red aril wrapped around it is mace — a separate article of commerce with its own pricing and chemistry. This extract is prepared from the kernel only, and that distinction belongs on the specification, because "nutmeg extract" and "mace extract" are conflated surprisingly often in trade documents. In Ayurveda the kernel is jatiphala, a warming carminative with a long traditional association with digestive comfort and restful evenings.

The kernel's functional identity sits in its volatile-oil fraction — monoterpenes such as sabinene and the pinenes carrying the aromatic ethers myristicin, elemicin and safrole — held in a fixed-oil matrix dominated by trimyristin. SV Botanica standardises this extract for volatile oil at 5–15% by GC, with myristicin and safrole quantified and reported on every batch CoA. That last point matters commercially: myristicin defines the material's identity, while safrole is a monitored constituent in food law, so a buyer formulating foods or beverages needs the actual figure, not an assumption.

Nutmeg carries one more sourcing reality that most botanicals do not: it sits among the highest-risk spices for aflatoxin, and appears in the EU's increased-official-controls regime for exactly that reason. Every SV Botanica batch is aflatoxin-tested by HPLC-FLD against limits tighter than the EU spice thresholds, with the raw-material kernel grade declared — sound sorted kernels, not the broken-wormy-punky (BWP) distillation grade where the risk concentrates.

The extract is finished as a free-flowing, light tan to yellowish-brown powder. We supply supplement brands, functional-food and beverage manufacturers, oral-care formulators and Ayurvedic houses, with a batch-specific Certificate of Analysis on every shipment.