Welcome to Erin Mankie's Cabinet of Curiosity's, a production of I Heart Radio and Grimm

and Mild.

Our world is full of the unexplainable.

And if history is an open book, all of these amazing tales are right there on display,

just waiting for us to explore.

Welcome to the Cabinet of Curiosity's.

Look inside your spice cabinet, and you're likely to find all kinds of herbs and seasonings

to punch up that pot pie or add some sparkle to your stew.

Thanks to centuries of international trade and exploration, spices, once only available

in specific countries, are now found throughout the world, allowing people to discover flavors

that they never could have dreamed of before.

But not everything in the kitchen has been good for us.

Some spices have been downright dangerous, including one you might have in your pantry

right now.

We typically see and taste the ground up version of this spice, which is part of the

genus Myristica.

The tree it comes from, Myristica fragrance, produces two spices from its fruit.

Mace is cultivated from the seed covering, but the seed itself is sprinkled into everything

from pumpkin pies to the occasional meatloaf.

I'm talking of course about nutmeg.

It's a spice noted for its strong fragrance and reddish brown color.

Asian countries, such as China and India, have used nutmeg in their cooking for thousands

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