A warm, aromatic spice ground from the seed of the nutmeg tree, Myristica fragrans, native to the Banda Islands of Indonesia. Nutmeg was one of the most fought-over spices in the colonial spice trade, with the Dutch controlling much of the Banda Islands' production for centuries; Indonesia and the Caribbean island of Grenada are the main producers today. It flavors sweet dishes such as cakes, pies, and custards, and savory ones including creamy sauces, soups, and bechamel, and pairs naturally with other warm spices like cinnamon, clove, and allspice. Nutmeg is toxic in large doses, so it is used sparingly.