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Nutmeg is lovely, especially for those who have special holiday celebrations that are associated with the scent of nutmeg.

Those holidays might not seem the same without it. However, it's worth it to know a little more about the pros and cons of such a 'spice'.

I'll try and start with general stuff and lead into the toxic factors.

http://en.wikipedia.org/wiki/Nutmeg

Quote:

Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20-30 mm long and 15-18 mm wide, while mace is the dried "lacy" reddish covering or arillus of the seed.
Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter (see below).

http://homecooking.about.com/library.../aa010300b.htm

Quote:

Testing for good quality fresh nutmegs is as easy as inserting a darning needle a centimeter into the meat; if a tiny drop of oil seeps out, the nut is good. Freshly-grated nutmeg should ideally be added at the end of the cooking process, since heat diminishes the flavor.

Quote:

Both whole fresh nutmegs, as well as ground nutmeg and mace should be kept in a tightly-sealed jar or container in a cool, dark place. Wrap leftover fresh nutmeg tightly so the oils are not lost. One whole nutmeg grated yields 2 to 3 teaspoons of ground nutmeg.

Quote:

Ingestion of small amounts of nutmeg is harmless to the body, however the consumption of one to three whole nutmegs (in excess of one teaspoon ground) can cause wild hallucinations, nausea, vomiting, and/or circulatory collapse within one to six hours after consumption. Very large doses can be fatal.