This one embarks on quite a journey to end up in a pumpkin spice latte. The Dutch also tried (and failed) to monopolize Indonesia’s nutmeg in the 17th century—today, it’s also cultivated in the Caribbean. The tree, which grows up to 65 feet tall, produces an apricot-like fruit that splits open when fully mature. This exposes the seed, surrounded by a red, fleshy aril. The aril is removed and dried to produce mace, while the brown seed sits in the sun for six to eight weeks. Once the kernels inside shrink inward from the shell to the point where they rattle when you shake the seed, the shell is broken, and nutmeg finally sees the light of day.