Myristica argentea Myristica argentea Myristica argentea is a tree that grows in the primary rain forests of New Guinea. It is occasionally a source of nutmeg, and it (or its seed) is called Macassar nutmeg, Papua(n) nutmeg, long nutmeg or silver nutmeg. "M. malabarica" is used to adulterate true nutmeg, which comes from "Myristica fragrans". The leaves are simple and spiral. The petiole is stout, cracked transversally, channeled, and 2.8 cm long. The blade is glossy, 20 cm × 6.4 cm – 13.5 cm × 5.6 cm – 19 cm × 6 cm, elliptic, acuminate at the apex in a tail, and
Tempering (spices) Tempering (spices) Tempering is a cooking technique used in the cuisines of India, Bangladesh, Pakistan, and Sri Lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish,