When Columbus sailed from Spain looking for the East Indies, nutmeg was one of the spices for which he was searching.

Native to the Spice Islands, this seed from the nutmeg tree (a tropical evergreen) was extremely popular throughout much of the world from the 15th to the 19th century.

When the fruit of the tree is picked, it is split to reveal the nutmeg seed surrounded by a lacy membrane that, when dried and ground, becomes the spice mace.
The hard, egg shaped nutmeg seed is grayish brown and about 1 inch long. The flavor and aroma are delicately
warm, spicy and sweet. Nutmeg is sold ground or whole. Whole nutmeg freshly ground with a nutmeg grater or
grinder is superior to that which is commercially ground and packaged. Nutmeg is excellent when used in baked
goods, milk or cream based preparations like custards, white sauces or eggnog and on fruits and vegetables —
particularly potatoes, spinach and squash.