The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies.

It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering on the kernel.

Nutmeg has been credited with magical powers. A sixteenth century monk is on record as advising young men to carry vials of nutmeg oil for virility.

Tucking a nutmeg into the left armpit before attending a social event was believed to attract admirers. Nutmegs were often used as amulets to protect from boils, rheumatism, broken bones and other misfortunes.

In the Middle Ages carved wooden imitations were even sold in the streets. People carried nutmegs everywhere and many wore little graters made of silver, ivory or wood, often with a compartment for the nuts.

Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses and cheese sauces.

In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans, onions and eggplant.

It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes. It is often included as part of the Moroccan spice . It is indispensable to numerous mulled wines and punches.

Used in small dosages nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea.

Nutmeg’s flavor and fragrance come from a poisonous narcotic which can cause hallucinations, vomiting, epileptic symptoms and large dosages can cause death.