Natmegs, in Sanskrit Játi and Játiphala, are mentioned by Susruta, and in the Nighantas bear various synonyms, such as Játi-kosha, Játi-sára, Shálúka, and Majja-sára; they are considered to be hot, digestive, carminative, expectorant and anthelmintic. Mace is called Játi-pattri, and is said to have similar properties. Both of these spices probably became known in India through the Hindu colonists in Java and the Eastern Islands. From India they would appear to have reached Persia and Eastern Europe. The authors of the Pharmacographia remark that nutmegs were probably known at Constantinople about the year 540. The Arabs evidently first became acquainted with nutmegs through the Persians, as their name Jouz-bawwa is a corruption of the Persian Gauz-i-buya, “fragrant nut.” Masudi, who travelled in the East in A.D. 916—920, discovered that they were obtained from the Zerbád Islands. Ibn Sina describes both nutmegs and mace (Basbáseh). Edrisi, who wrote in the middle of the 12th century, mentions both nutmegs and mace (Basbáseh) as articles of import into Aden. By the end of the 12th century both of these spices were well known in Continental Europe.
Mir Muhummad Husain says that the Dutch keep the trade in their own hands, but that he has heard that the tree is now cultivated in Sounda in Southern India. Whether he was rightly informed with regard to Sounda, we are unable to say. But that his information was substantially correct, there can be no doubt, as Ainslie tells us that in his time the true nutmeg tree was growing in the Tinnevelly District, and produced pretty good fruit. The tree has also been introduced into Ceylon and Zanzibar, and appears to flourish in the warm moist climates of those islands.