| Scientific Name | Myristica fragrans |
| Form | Whole seed or ground powder |
| Color (Exterior) | Light brown to grayish-brown (whole seed) |
| Color (Interior) | Light brown with darker streaks when grated |
| Shape | Oval, slightly wrinkled |
| Size | 2-3 cm in length, 1.5-2 cm in diameter |
| Weight | 5-10 grams per whole seed |
| Texture (Exterior) | Hard and woody |
| Texture (Interior) | Oily and fibrous when freshly grated |
| Aroma | Warm, sweet, and spicy fragrance |
| Taste | Sweet, slightly nutty, and warm with a hint of spiciness |
| Nutritional Value | Rich in antioxidants, contains small amounts of fiber, vitamins A, C, B6, calcium, iron, and magnesium |
| Water Content | Low, as it is a dried seed |
| Harvest Time | 7-9 years after planting, then harvested 2-3 times a year |
| Growing Regions | Grown primarily in tropical regions such as Indonesia, Grenada, India, and Sri Lanka |
| Temperature Tolerance | Thrives in warm tropical climates with temperatures between 20°C to 30°C (68°F to 86°F) |
