What Foods Are High in Myristicin and Is It Safe?

January 14, 2026 •

4 min read

Nutmeg is widely recognized for its high myristicin content, a natural compound that can be psychoactive in large, concentrated quantities, though normal culinary use is considered safe. The compound is not limited to this potent spice, as a variety of common herbs and vegetables also contain it in lesser amounts.

Quick Summary

This article explores the primary food sources containing myristicin, focusing on potent spices like nutmeg and common vegetables like carrots. It clarifies the distinction between safe consumption levels and the risks associated with high doses.

Key Points

Nutmeg and Mace Are Highest Sources: The seed (nutmeg) and aril (mace) of the Myristica fragrans tree contain the highest concentrations of myristicin.
Common Herbs Contain Myristicin: Herbs like parsley and dill also contain myristicin, particularly in their essential oils, though typically in lower culinary amounts.
Normal Culinary Use is Safe: Ingesting myristicin in typical cooking quantities is not dangerous and will not produce any psychoactive effects.
High Doses Are Toxic: Consuming large, intentional amounts of myristicin, such as via nutmeg abuse, can lead to toxicity with symptoms including hallucinations and confusion.
Concentration Varies: The amount of myristicin can vary significantly depending on the plant part (e.g., seed vs. leaf), processing, and geographical origin.
Metabolism is Key: In toxic doses, the body metabolizes myristicin into amphetamine-like compounds, which affect the central nervous system.

Introduction to Myristicin in Food

Myristicin is a natural organic compound, specifically an allylbenzene, found in the essential oils of several plants and spices. While it is responsible for the characteristic aroma of nutmeg, it also exists in a wide range of other culinary ingredients. Though common in small amounts, consuming myristicin in very high doses can lead to toxic effects due to its potential to be metabolized into amphetamine-like substances in the body. Therefore, understanding which foods are rich in this compound and the safe levels of consumption is important.

Primary Sources with the Highest Concentrations

The most notable and concentrated food sources of myristicin are the spices derived from the nutmeg tree (Myristica fragrans). The tree produces a fruit containing the nutmeg seed, surrounded by a red, lacy aril known as mace.

Nutmeg

As the namesake of the compound, nutmeg is the richest source of myristicin. The concentration can vary significantly based on the source and processing method. Studies have shown that powdered nutmeg can contain between 1.14% and 2.54% myristicin. In controlled extraction processes for essential oil, the myristicin concentration can be amplified substantially.

Mace

Mace, the spice derived from the aril of the nutmeg seed, also contains high levels of myristicin. Its concentration can even exceed that of powdered nutmeg, with some samples containing 2.59% to 7.55% of the compound.

Myristicin in Common Herbs and Vegetables

While nutmeg and mace contain the highest concentrations, many other common foods, particularly those in the Apiaceae (parsley) family, also contribute to dietary myristicin intake.

Parsley and Dill

Both parsley (Petroselinum crispum) and dill (Anethum graveolens) are notable sources of myristicin. The concentration is particularly high in their essential oils, but is also present in the fresh and dried forms used for cooking. For parsley, essential oil concentrations can range dramatically from 1% to as high as 60%, varying by plant part and growing conditions. Dill also contains myristicin, with its herb's essential oil fraction showing a range of 2.81% to 7.63%.

Carrots, Celery, and Parsnips

These root vegetables, all part of the same plant family as parsley and dill, contain myristicin, though in much lower concentrations than nutmeg. The levels are typically not a concern for regular consumption and do not pose a risk of intoxication. It's the concentration in the essential oils or extracts that is most significant.

Anise, Fennel, and Black Pepper

Other spices and plants also contain myristicin. Anise and fennel, for example, are known to contain the compound. Black pepper also has trace amounts.

The Critical Difference: Safe Cooking vs. Recreational Overdose

The presence of myristicin in these foods is not typically a health concern when consumed in normal culinary amounts. The human body metabolizes the small quantities without issue. The risk of toxicity arises when very large amounts are ingested intentionally to achieve a psychoactive 'high'.

Culinary Use: A sprinkle of nutmeg or mace in a dish, or using parsley and dill for flavour, is perfectly safe. The dose is too low to cause any physiological or neurological effects beyond flavour.
Recreational Misuse: Ingesting large quantities of nutmeg, typically 5 to 15 grams or more, can lead to myristicin toxicity. Symptoms can include dizziness, confusion, nausea, dry mouth, anxiety, and visual hallucinations. These effects can last for several days and in severe cases, can lead to serious complications and even death, though fatalities are rare.

Myristicin Concentration Comparison Table


Food Source	Typical Myristicin Concentration (Approximate)	Associated Risk (Normal Culinary Use)	Associated Risk (Overdose)
Nutmeg (powder)	1.14% - 2.54%	Very low to negligible	High (Potential for toxicity)
Mace (powder)	2.59% - 7.55%	Very low to negligible	Very High (Potential for toxicity)
Parsley (essential oil)	Highly variable, up to 60%	Very low to negligible	High (Potential for toxicity)
Dill (essential oil)	2.81% - 7.63%	Very low to negligible	High (Potential for toxicity)
Carrots (roots)	Very low, trace amounts	Negligible	Negligible
Celery	Very low, trace amounts	Negligible	Negligible

Conclusion

While myristicin is present in a number of common food items, from spices like nutmeg and mace to herbs and vegetables like parsley, dill, and carrots, the risks associated with it are almost exclusively tied to intentional misuse and overconsumption. For cooking and flavouring purposes, the quantity of myristicin ingested is miniscule and poses no threat to human health. The potency and risk are directly correlated with the dose. It is crucial to respect spices, especially those with concentrated compounds like myristicin, and to understand that consuming large quantities is dangerous. Enjoy your food, but recognize the difference between a pinch of spice and a toxic dose. Further research can be explored through studies published by the National Institutes of Health.(https://pmc.ncbi.nlm.nih.gov/articles/PMC8512857/)

Frequently Asked Questions

Myristicin is a natural organic compound found in the essential oils of plants and spices, most notably nutmeg and mace, but also in parsley, dill, carrots, and celery.

Yes, when consumed in the small amounts typical for cooking and flavouring, myristicin is safe. The dose is too low to cause any toxic or psychoactive effects.

Overdosing on myristicin, typically by ingesting large quantities of nutmeg, can cause toxicity. Symptoms include dizziness, confusion, nausea, anxiety, dry mouth, and hallucinations, and effects can last for days.

No. While they do contain myristicin, the concentration is very low and negligible in the amounts typically eaten. They do not pose a risk of toxicity under normal consumption.

Myristicin and elemicin are both psychoactive compounds found in nutmeg. They are structurally similar and often work synergistically in overdose situations, but myristicin is believed to be the primary compound responsible for the toxicity.

Some studies suggest potential benefits for myristicin, including antioxidant, antimicrobial, and hepatoprotective effects, but these have mainly been observed in in-vitro or animal studies using concentrated extracts, not normal food intake.

Yes, myristicin can be used in chemical synthesis to create illicit drugs, such as the amphetamine derivative MMDMA. This is a key reason for the danger associated with myristicin abuse and its classification in drug contexts.