| FEMA | N/A |
| CAS | 607-91-0 |
| EINECS | 210-146-9 |
| JECFA Food Flavoring | 1791 |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | spicy spicy, warm, balsamic, woody, |
| Flavor | N/A |
| Material Notes | asaricin is an isomer; a methylene dioxy version of elemicin;. Constit. of dill, nutmeg, parsley and many other essential oils. May be responsible for psychotic effects of nutmeg at large doses Myristicin, 3-methoxy,4,5-methylendioxy-allylbenzene, is a natural organic compound present in the essential oil of nutmeg and to a lesser extent in other spices such as parsley and dill. Myristicin is a naturally occurring insecticide and acaricide with possible neurotoxic effects on dopaminergic neurons[citation needed]. It has hallucinogenic properties at doses much higher than used in cooking. Myristicin is a weak inhibitor of monoamine oxidase. |