Description & Distribution 

With a history rooted deep into the distant past, Nutmeg had its origin in the Moluccas. This spice was introduced into India at end of the 19th century by the British. Nutmeg is a spreading , evergreen tree. It is a unisexual tree and is quite unique in that it bears two distinctive products - Nutmeg, which is the kernel of the seed, and Mace, which is the dried aril that surrounds the single seed within the fruit. Nutmeg is ovoid, approximately 2.75 cm long, 1.75 to .225 cm diameter and longitudinally wrinkled. The color is grayish brown, the furrows sometimes white because of lining.
The fruits are usually gathered on the ground when fallen. It may also be harvested on the tree. The seed and the surrounding scarlet aril are dried separately.
Propagation is by fresh seeds with their testa attached.

Nutmeg has a warm, sweet and aromatic flavor.

Well grown in moist, fertile soil like that of Kerala. The major producer of nutmeg and mace is Kerala. The rest of the production is from Karnataka.

Harvesting season: July to September
Marketing season: Oct to Dec

Uses
Nutmeg and mace are used in soups and in egg, fish chicken, cheese, root vegetable dishes.

They are also used in bakery items like biscuits, cookies, puddings, pastries, fruit salads, milk drinks etc..

The oily forms of nutmeg and mace are used in meat seasonings, soft drinks and pharmaceuticals which includes cough mixtures.

Export
India has no sizeable exports of nutmeg and mace to mention. India is on the threshold of self-sufficiency in the production of both these spices.