Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Why We Call for Freshly Grated Nutmeg

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

By Ronne Day

The seed of a tropical evergreen tree (Myristica fragrans), nutmeg is a wonderfully versatile spice that can be used in both sweet (see “Thanksgiving Desserts, Beyond Pumpkin Pie“) and savory (see “Mad about Mashes“) dishes. Though ground nutmeg is available in supermarkets, buying whole nutmeg (which lasts indefinitely, unlike the pre-ground stuff) and grating it yourself with a fine rasp-style grater ensures the release of essential oils for the spice’s full richness and depth of flavor. Since freshly grated nutmeg is fluffier than ground, pack it into the teaspoon when measuring.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial