Nutmeg

    Nutmegs are indigenous plant of Indonesia due to the land's fertile and tropical environment. When ripe, is similar in appearance to an apricot. When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny brown seed, the nutmeg. The pulp of the fruit is eaten locally. After collection the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. 

    We source our nutmegs directly from the farming regions where Nutmegs are Indigenous to. To increase the quality of the commodity we provide, We build close relations with the community of those regions by providing aid to local farmers on the various nutmeg standards, holding occasional open discussions on new techniques and innovation of Nutmeg processing, and provide job opportunities to the local communities. While some are less likely to believe that doing the things mentioned above will increase the quality of final product - we say otherwise. Providing the farmers with education to understand the different grades enables the products to be more efficiently sorted to their grades prior to the collection, the discussions are crucial in minimizing loss which could occur during the process, and providing job opportunities would mean receiving highly dedicated workers on top of fulfilling our values.