Nutmeg

Myristica fragrans is a tree native to the Maluku Islands (Indonesia) and today cultivated in intertropical areas. Parts of its fruit are marketed as spices, the hulled seed is nutmeg, while the external part that covers it provides mace. The flavor of nutmeg is refined, sweet and exotic with a slightly spicy note.
In the kitchen it is used as an ingredient in desserts, creams and puddings, but also in savory dishes such as mashed potatoes and boiled vegetables, which it enriches with a spicy scent.
A sprinkling of nutmeg is perfect for flavoring cocktails and alcoholic drinks such as hot wine.

For some time widespread in Arab markets, nutmeg established itself in Europe only in the 16th century, becoming so sought after and appreciated that it was soon a cause of bitter hostility between the Western powers who attempted to gain its monopoly. Its aromatic and spicy flavor literally fascinated the West, so much so that in some books it was claimed that nutmeg was a powerful stimulant to always carry on you. It was so loved that it became common practice to carry a nut and a small grater with you to add the spice to wine or food if convivial situations suddenly arose.