Myristicaceae stamens. However, "Myristica" is probably pollinated by true ants, a case of myrmecophily. A few New Guinea "Myristica" species have evolved hollow stem swellings in which ants reside. This facilitates a mutualistic relationship known as myrmecophily, and is similar to that of "Cecropia". The most important products of the family by far are the nutmeg and mace spices, both respectively derived from the seed and aril of "Myristica fragrans", a tree native to the Moluccas. A hallucinogenic snuff (containing a derivative of tryptamine) that is used by certain Amazonian tribes is obtained from the bark of "Virola elongata" and other
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,