The scent of nutmeg conjures up images of fall and winter, eggnog, pies, and spiced cider. This spice is usually sold either pre-ground or whole as large seeds (often called “nutmeg nuts”). Ground nutmeg is more convenient, but often at the cost of flavor.

Nutmeg’s flavorful oils are volatile, and begin to dissipate soon after grinding, between this and the variable quality of nutmeg used for pre-grinding, it’s hard to be sure there’ll be any nutmeg flavor left when you open a pre-ground tin! Fortunately grating your own nutmeg is extremely easy (Grating Instructions).

Nutmeg’s sweet flavor evokes cinnamon, cardamom, and cloves. It can be used in both sweet and savory dishes, but is most often found in desserts and beverages in the US.

Store spices in their jar in a cool, dark cupboard. To get the best possible flavor from your nutmeg, grate it fresh, just before cooking with it.

Grate nutmeg using a nutmeg grater or the extremely small set of holes (with protruding teeth) found on the side of most box graters.

Add nutmeg to pie fillings, cookies, cakes, and any dessert involving dairy products. Nutmeg becomes less powerful when cooked, and so is usually added near the end of the cooking process in order to preserve its potency.

Beyond sweet applications, nutmeg can also be used in savory dishes like curries, cheese sauces, and fondue. Try adding freshly grated nutmeg to roasted root vegetables, sautéed or creamed spinach, cabbage, lamb or sautéed wild mushrooms.

How to Grind Whole Spices
Spice Recipes