Is the second membrane of Nutmeg, is often used as an ingredient in our food to ooze out a sense of hunger, and is being recognized with its medicinal values. Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 meter high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. Both nutmeg and mace are used as condiment particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry especially as a standard seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable etc. The fleshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savory dishes. It is used as a drug in Eastern countries because of its stimulant, carminative, astringent and aphrodisiac properties. Excessive doses have a narcotic effect. Nutmeg oil is used in cosmetics and toiletries.