Nutmeg is a seed derived from the fruit of Myristica fragrans – an evergreen tree from the Spice Islands of Indonesia – and used as a spice. The red lacy covering of the nutmeg seed is known as mace, which is traded as a different spice. Nutmeg is used as a flavouring agent in various South East Asian, European, Caribbean, and Middle Eastern cuisines. In India, nutmeg is widely used in dishes from Mughlai cuisine and garam masala mixes, too. Nutmeg was one of the spices whose availability became sparse during 18th and 19th centuries due to spice wars between Portugal, Netherlands and Indonesia. Later it was transported and cultivated in many countries, which saved it from extinction.