Nutmeg is made from the large kernel contained within the fruits of myristica: a large tropical tree, which produces fruits as big as apricots, in clusters. Inside a thin knob is the seed, covered with a bright red aril. The dried seed will become nutmeg, while the aril is called mace, and has properties similar to walnut, in addition to a much more intense aroma.
Nutmeg - Myristica fragrans: How to use it
Nutmeg is finely ground, to flavor meats, sauces, sauces; to get the best of its pungent aroma it is good to grind the walnuts at the moment, and avoid buying the powder already ground, since the essential oils of nutmeg are very volatile, and tend to disappear quickly from the ground powder, leaving an aftertaste that recalls only vaguely the delicious aroma of freshly ground walnut.
In Italian cuisine, nutmeg almost always enters recipes that involve the use of bechamel, and very often in recipes containing eggs; it can also be used directly on meat, more rarely it is considered a fish spice.