When we sit down to our Thanksgiving meal in the U.S., we are filled with the warm sweet aroma of nutmeg from pumpkin pie baking in the oven. Nutmeghas origins in the Spice Islands of Indonesia, and was brought by the Arabs to India and Europe, and the Spanish to the Caribbean. During the Middle Ages, fashionable Europeans carried their own nutmeg and grater to eating establishments as a status symbol. With a spicy sweet and bitter clove-like taste, nutmeg is popular with European, North American and Caribbean potatoes, desserts, eggnogs, fruit punches, pumpkin pies, puddings, sweet rolls, cakes and pastries. The French add to their spice blend, quatreepices to flavor braised dishes, ragouts and stews, the Indonesians add it to mutton soup, beef stew and drinks, while in Kerala, India, it is made into juices, chutneys and pickles. In Grenada (Caribbean), it is essential in their national dish, ‘oil down’, a one pot comfort meal containing breadfruit, tubers, taro leaves, chicken and salted fish, cooked in coconut milk over open fire.