One makes nutmeg by grinding dried seeds of the Myristica tree family from the “Spice Islands” of Indonesia. Drying takes two months, and we use its inner seed. Cuisines across Earth use it to season both savory and sweet dishes.
The warm flavor enhances eggnog, processed meat dishes, and even confections. In addition, nutmeg oil possesses antimicrobial and anti-inflammatory properties, and this proves helpful in dentistry.
We categorize this species as dioecious because there are male and female plants. Nutmeg is toxic if ingested in large quantities, so please be careful.