Nutmeg is the seed pit of a plum-like fruit growing on a large evergreen tree native to the Banda Islands. Nutmeg was the subject of the great spice wars of the sixteenth century through the eighteenth century , which involved the major trading nations of Europe. Today the best quality nutmeg comes from the West Indies. In colonial America, nutmeg was a favorite spice. Nutmeg was costly and often gilded and ribboned and given as gifts. Ladies and gentlemen carried them about in "snuff" boxes as a sign of luxury. Use freshly ground INDIA TREE Nutmeg not only as a baking spice, but to flavor vegetables, meat, and cheese dishes; add it to mulled cider and eggnog; use it to top hot chocolate and espresso drinks; add a pinch of grated nutmeg to béchamel sauce for use in pasta dishes, gratins, and soufflès; use it to season potato soup; combine it with onion, ricotta cheese, and sage in a winter squash filling for tortellini; use it to flavor such desserts as pear and almond cake or fried bananas.