Nutmeg

The spice derived from the seed of the nutmeg tree (Myristica fragrans). It's formed from the seed inside the hard pit of the nutmeg tree's peach-like fruit. When the yellow-colored fruit is broken open, it displays a net-like covering that protects the nutmeg pit. Mace, the casing that surrounds the pit, is also picked, dried, and used as a spice. This mesh coating or membrane (aril) is oval in shape and fragile when taken from the nutmeg seed.

Nutmeg is a spice with a strong aroma and a warm, slightly sweet flavour that is used to flavour baked products, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and beverages like eggnog. The spice mace is made from the fleshy arils that surround the nutmeg seed. Nutmeg is abundant in carbohydrates, proteins, dietary fibre, vitamins A, C, E, and minerals like calcium, copper, iron, magnesium, manganese, zinc, and phosphorus, as well as vitamins A, C, and E.