The tree is prized for its seeds, which produce two distinct spices: nutmeg and mace. Nutmeg is derived from the seed, while mace comes from the seed's red, lacy covering. The fruit resembles an apricot and splits open when ripe, revealing a single shiny, brown seed encased in a red aril, which is the source of mace. The nutmeg seed is dried until the kernel inside rattles. Once dried, the shell is cracked open to extract the oval-shaped seed. Nutmeg has a warm, sweet, and slightly nutty flavor, making it a popular spice in both sweet and savory dishes. It's commonly used in baked goods, desserts, meats, sauces, and beverages like eggnog. Nutmeg is rich in essential oils, primarily myristicin and safrole, which contribute to its distinctive aroma and flavor. It also contains vitamins and minerals such as vitamin B6, folate, magnesium, and manganese.