Anita Anand

I did the sums.

That's all I did.

No, I just wanted to get there very, very quickly.

I did the sums.

To guide us through this rather extraordinary story, we've got exactly the right man for the job.

You know, he's one of the finest narrative historians working in Britain today.

Giles Milton is the man.

And his book, Nathaniel's Nutmeg, is an absolute rip-roaring read, which, can I tell you, he refers to as Nat's Nuts.

What a tale.

First of all, I mean, William, do you want to sort of remind us about the monopolies that existed at the time?

Because we need a little bit of context.

Giles, I wasn't there for this recording and I'm quite glad because I think it crossed a gamut of madness.

No, I haven't.

Anyway, on you go.

So go on, Willie.

Yeah, and it revolves around this tiny dried seed that you might have seen in your kitchens.

I mean, if you've ever made a bechamel sauce or mulled wine or pumpkin pie or in India –

very much use masala chai.

I mean, a staple of everyday nutmeg is your go-to spice.

Masala chai's got nutmeg.