The nutmeg that we use in the kitchen is the inner nut or seed of the nutmeg fruit.

The evergreen tree that produces the fruit is native to southern Asia and parts of the south Pacific. It produces both nutmeg and mace.

Here's how it happens: when the nutmeg fruit is ripe, it splits open to reveal mace-covered seed. The red or orange mace is removed and dried. The seed is then dried for a couple of months, until the nutmeg can be heard rattling around inside the shell. The seed is then cracked to produce the small egg-shaped nutmeg. Whole nutmegs will keep for months if properly stored in a cool, dark cupboard.

How do nutmeg and mace compare? Nutmeg has a stronger, more rounded flavor than mace, which is often likened to both cinnamon and pepper. In a pinch, you can substitute one for the other.