According to folklore, nutmeg strengthen men’s’ virility. Sixteenth century monks counseled young men to always keep nutmeg oils close by so when the opportunity arose, they could quickly anoint their genitals in order to enhance their masculinity and pleasure. To attract admirers, men often sprinkled nutmeg under their left armpits before attending a social event.

The spice was also used to protect against a wide variety of misfortunes such as boils, rheumatism, and broken bones. In Elizabethan times it was believed that nutmeg could ward off the plague, making the spice highly covetous.

In reality, the substance comes from the nutmeg tree, a large evergreen native to the Moluccas, an archipelago in Indonesia known as the Spice Islands. The nutmeg seed is enclosed in a speckled yellow, edible fruit, which is about the size and shape of a large egg. When the fruit is halved, there is a net-like, bright red covering over the seed. This is the aril that when dried, is sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg.

Like other spices, nutmeg may contain a variety of healing properties. The spice has been used to treat dysentery, gastroenteritis, vomiting, bloating, and indigestion. In India’s Ayurvedic medicine it is used to treat digestive disorders, urinary incontinence and premature ejaculation. Nutmeg is also known to ease symptoms of arthritis, muscle aches, neuralgia, poor circulation, and rheumatism.

Nutmeg can even take its users on a walk to the wild side: its aromas come from oil of myristica, a narcotic that can cause hallucinations. Such delirium, however, cannot be induced with even the most generous culinary usage.

Nutmeg is normally used in sweet, spicy recipes including pies, puddings, custards, cookies and spice cakes. It’s wonderful to sprinkle it over a pork roast along with salt and pepper or to toss it into meatballs. There is no better way to enliven vegetables than to season them with this versatile spice. Try it on squash or yams, over buttered cauliflower or green beans. Italian cooks love it on spinach, as well as in their pasta dishes.

It combines well with many cheeses, and is included in soufflés and cheese sauces. It enhances such soups as tomato, slit pea, chicken and black bean. It seasons egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It also gives wonderful flavor to Italian sausages, Scottish haggis and Middle Eastern lamb dishes. And of course, it is indispensable to eggnog and numerous mulled wines and punches. The aroma will bring hungry people to your table the instant you say, "It's ready!"

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