Nutmeg is the dried seed of the kernel of the fruit of the nutmeg tree (Myristica fragrans Houttyn). This evergreen with heavy, waxy leaves like those of the rhododendron is native to the Molucca Islands in the East Indian Archipelago [Indonesia]. Though native to the archipelago, the tree is now extensively cultivated in the Banda Islands, Ceylon [Sri Lanka], Grenada, Java, Penang, Singapore, and Sumatra. The nutmeg belongs to the large genus of luxuriant tropical trees of the Myristicaceae family. They all bear beautiful white and yellow flowers and luscious tropical fruits with a hard seed enclosed in a brightly colored arillode. The ripe, luscious fruit breaks open to reveal the bright scarlet aril which covers the hard brown kernel inside of which is the seed. It is this seed which is dried and then ground into the spice we call nutmeg. The whole nutmegs are rather grayish brown when dried; and though hard on the surface and quite wrinkled, they are very easily grated. Most of them are oval shaped; and the largest are about 1 1/4 inches long and almost an inch wide. The aroma and the taste are both highly spicy and almost bitter. This aromatic bitterness is especially true of the the freshly grated nutmeg. Nutmeg and mace are interchangeable in practically every instance for flavoring. Nutmeg is less pungent than mace, and becasue of its more delicate flavor it may be used more freely. Its many uses are perhaps better known than those of mace, though it is often used in combination with it, as well as with cinnamon, allspice, and ginger. Formulas for ground spice blends and seasonings, such as mincemeat spice, poultry seasonings, and sausage spices, all contain ground nutmeg. Bologna and frankfurter seasonings make use of it; also many condiments, such as chutney and tomato catsup. Most of us are familiar with the spicy deliciousness which nutmeg adds to applesauce, baked apples, and pie, stewed fruits, puddings, and custard sauces. Eggnogs, jellies, and pumpkin pie are a few of the other delicacies which owe their unusual flavor to the little brown seed. Vegetables lose all trace of flatness and monotony of flavor when they have been judiciously seasoned with ground nutmeg. Cabbage, cauliflower, kale, spinach, succotash, and sweet potatoes all have a new appeal when served either plain with hot butter and a sprinkling of nutmeg or with a cream sauce which has been flavored with ground nutmeg.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 237-238.