nutmeg, all from tree leaves. Omar even strips some of the cinnamon bark for our enjoyment. One of the young boys (they start working very young) climbs up another tree and drops some small, green fruit. Aromatically familiar. . . cloves (which are the dried fruit). An older man shimmies up a narrow coconut palm and drops each of us a green coconut, and some dried ones as well. Artfully split open they yield their water, not too sweet and very refreshing, and the sweetest coconut meat I've ever had. We also sample cardamon pods, still green, plucked from runners along the ground. Another vine, climbing up a tree, twirling to yield tiny green fruit. . . crisp, spicy black pepper.
As we wander some more I realize that these precious plants are everywhere. What looks like a jumbled mess is carefully organized, with spice trees supporting vines, and shading low bushes. A cook's dream forest, carefully balanced to maximize yield.