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Nutmeg is the seed, or the ground spice derived from that seed, of several tree species of the genus Myristica; fragrant nutmeg or true nutmeg (M. fragrans) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of nutmeg essential oil and nutmeg butter. Indonesia is the main producer of nutmeg and mace, and the true nutmeg tree is native to its islands. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value. Conifers of the genus Torreya, commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to M. fragrans, and are not used as a spice. Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (Myristica fragrans) into powder. The spice has a distinctive pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog. The seeds are dried gradually in the sun over a period of six to eight weeks. During this time, the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden club and the nutmegs are picked out. Dried nutmegs are grayish brown ovoids with furrowed surfaces. The nutmegs are roughly egg-shaped, about long and wide, weighing dried. Two other species of genus Myristica with different flavors, M. malabarica and M. argentea, are sometimes used to adulterate nutmeg as a spice. Mace is the spice made from the reddish seed covering (aril) of the nutmeg seed. Its flavour is similar to nutmeg, but more delicate; it is used to flavour baked goods, meat, fish, and vegetables, and in preserving and pickling.

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