Including Nutmeg Allspice

Nutmeg and allspice are both spices derived from tropical evergreen trees. Nutmeg comes from the seed of the *Myristica fragrans* tree, while allspice comes from the dried berries of the *Pimenta dioica* tree. Both are typically dried and ground into a powder for use in cooking.

These spices are added to foods primarily for their distinct flavor and aroma. They are commonly used in baked goods, desserts, breakfast foods, and savory dishes like meat rubs and sauces. Their warm, pungent taste can add complexity and depth to a wide range of recipes.

Nutmeg and allspice are generally recognized as safe (GRAS) by the FDA when used as flavoring agents. Both have been evaluated by JECFA, which has not set a numeric acceptable daily intake for either spice. At typical culinary levels, they are not associated with adverse health effects. There are no significant controversies or regulatory concerns surrounding their use as food ingredients.