In India, Jatipatri grows mainly in
Tamil Nadu. The bark is grayish black. The leaves are elliptic or oblong-lanceolate and coriaceous. The seeds are ovoid, albuminous, with a shell-like purplish brown testa. The seeds are covered by a red, fleshy aril.
Jatipatri produces two spices - Mace and Nutmeg. Nutmeg is the seed kernel inside the fruit and Mace is the lacy covering (aril) on the kernel. Nutmeg contains a fixed oil, a volatile oil and starch. Mace consists of the volatile oil (Oil of Mace) and amylodextrin.
Nutmeg is used in tonics and electuaries. It is usually associated with sweet, spicy dishes such as pies, puddings, custards, cookies and spice cakes. In soups it works with tomatoes, slit pea, chicken and black beans.
