Monodora myristica the tree was introduced to the Caribbean islands where it was established and become known as Jamaican nutmeg. In 1897, "Monodora myristica" was introduced to Bogor Botanical Gardens, Indonesia, where the trees flower on a regular basis but no fruit could yet be collected. Due to its large and orchid-like flowers, the tree is also grown as an ornamental. The "Monodora myristica" tree can reach a height of 35 m and 2 m in diameter at breast height (DBH). It has a clear trunk and branches horizontally. The leaves are alternately arranged and drooping with the leaf blade being elliptical,
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,