The well-known fruit of nutmeg comes from a tree that is cultivated in tropical countries. When the fruit ripens, it opens, revealing the red flesh that surrounds a naked seed, the nutmeg itself. In China, it is called Rou dou kou and is used for stomach problems.

The use of this spice in cooking is extensive. It is used (usually grated) to season various dishes such as:

• pheasant pâté
• meat pie
• stuffed pigeons
• cheese pie

Its flavor is spicy, and in small amounts, it is suitable for soups, béchamel, meat soups, mash, apple pies, walnut pies, and fruit tarts. It also gives a distinctive subtle flavor to sauces, broths, and meats.

The herb acts as a digestive and tonic. The fruit is used for nausea, vomiting, and diarrhea. In folk medicine, the outer covering of nutmeg is used for ointments, and the essential oil for rheumatic pains.