Nutmeg Butter
<p>Nutmeg butter is obtained from the nut by <a href="http://en.wikipedia.org/wiki/Ram_press_%28food%29" title="Ram press (food)">expression</a>. </p>
<p>
It is semi-solid, reddish brown in colour, and tastes and smells of nutmeg. </p>
<p>
Approximately 75% (by weight) of nutmeg butter is <a href="http://en.wikipedia.org/wiki/Trimyristin" title="Trimyristin">trimyristin</a>, which can be turned into <a href="http://en.wikipedia.org/wiki/Myristic_acid" title="Myristic acid">myristic acid</a>, a 14-carbon <a href="http://en.wikipedia.org/wiki/Fatty_acid" title="Fatty acid">fatty acid</a>, which can be used as a replacement for <a href="http://en.wikipedia.org/wiki/Cocoa_butter" title="Cocoa butter">cocoa butter</a>, can be mixed with other fats like <a href="http://en.wikipedia.org/wiki/Cottonseed_oil" title="Cottonseed oil">cottonseed oil</a> or <a href="http://en.wikipedia.org/wiki/Palm_oil" title="Palm oil">palm oil</a>, and has applications as an industrial <a href="http://en.wikipedia.org/wiki/Lubricant" title="Lubricant">lubricant</a>.</p>