Nutmeg

Nutmeg is the seed of the evergreen tree Myristica fragrans, native to the Banda Islands in the Moluccas, Indonesia. The spice name derives from Latin nux moschata. The seed is used ground or whole, and the surrounding pink-red aril dries to mace, a separate spice with a lighter, more delicate flavor.

The tree is an evergreen that can reach 10–20 meters. Its fruits are fleshy drupes that split open when ripe, revealing a brown seed enveloped by a red aril. After harvest, the seed is dried to form nutmeg, while the aril is dried to become mace. Nutmeg is commonly grated or ground for culinary use and often stored whole to preserve flavor.

Nutmeg yields a warm, sweet, and slightly peppery aroma, with nutty undertones; mace shares a similar fragrance but is more delicate. They are used in both sweet and savory dishes, beverages, sauces, and spice blends, and appear in diverse cuisines, including European baking and Indian, Middle Eastern, and Southeast Asian cooking.

Nutmeg contains essential oils and compounds such as myristicin, which in large quantities can have psychoactive effects and cause nausea or dizziness. In typical culinary amounts, nutmeg is considered safe for most people; high doses should be avoided, especially by children or individuals with sensitivity.

Historically, nutmeg and mace were highly valued in the spice trade, with control of the Banda Islands central to colonial competition. Today, major producers include Grenada, Indonesia, India, Sri Lanka, and Madagascar.