Other

09.08 - Nutmeg, mace and cardamoms. - Nutmeg : 0908.1 1 - - Neither crushed nor ground 0908.12 0908.21 - - Crushed or ground - Mace : - - Neither crushed nor ground 0908.3 1 - - Crushed or ground - Cardamoms : - - Neither crushed nor ground 0908.32 - - Crushed or ground 0908.22 This heading covers : (a) Nutmegs, round or long, whether or not shelled. (b) Mace, which is the membraneous envelope of the nutmeg, between the outer shell and the kernel. This substance, which is cut into stri s, has the same pro erties as nutmeg, but even more marked. It is bright red when fiesh, ut turns yellow wit age, and becomes brittle and translucent like horn. Some mace is flaxen-coloured or even white. R g (c) Cardamoms : (1) Grape cardamoms, so-called because this variety grows in the form of closely packed clusters which are sometimes presented whole, but are more usually presented as single nuts about the size of a grape-pip. The nuts are whitish, rounded w t h three projecting sides, light and membraneous; they are divided internally into three sections containing many very aromatic seeds with a bitter, pungent flavour. (2) Small or medium cardamoms, similar to grape cardamoms in structure and properties, but more triangular and elongated. (3) Lar e cardamoms, which are triangular, from 27 to 40 mm long, and have a brownish shelf. (4) Malaguetta pepper or " grains of aradise " (Aframomum melegueta are almost invariably resented shelled, in srnal , elon ated, angular seeds which, tLough rough surfaced, g earn as if they had been vamis ed. They are odourless but have a bitter, burning flavour similar to that of pepper. P C