A delicately flavored spice obtained from the nutmeg tree (Myristica fragrans), a native of the Moluccas, or Spice Islands. The tree is a dark-leafed evergreen 30–60 ft (9–18 m) high, and is a member of the nutmeg family (Myristicaceae). The golden-yellow, mature fruits resemble apricots (see illus.). They gradually lose moisture and when completely ripe, the husk (pericarp) splits open, exposing the shiny brown seed covered with a red, fibrous, aromatic aril which is the mace. The kernel inside the seed coat is the nutmeg of commerce. Fruits are produced throughout the year and are picked when the husks split open. The mace is removed from the husks, flattened, and dried. It is used in making pickles, ketchup, and sauces. When the seeds are thoroughly dried, the shells are cracked off, the kernels are removed and sorted, and often treated with lime to prevent damage by insects. Grated nutmeg is used in custards, puddings, and other sweet dishes, also in various beverages. Nutmeg oil is used in medicine, perfumery, and dentifrices, and in the tobacco industry.