Nutmeg butter

Nutmeg butter is obtained from the nut by expression. It is semisolid, reddish brown in colour, and tastes and smells of nutmeg. Approximately 75% (by weight) of nutmeg butter is trimyristin[citation needed], which can be turned into myristic acid, a 14carbon fatty acid, which can be used as a replacement for cocoa butter, can be mixed with other fats like cottonseed oil or palm oil, and has applications as an industrial lubricant.