How to Grate Nutmeg: 3 Tips for Grating Nutmeg

There are two ways to grind whole nutmeg seeds. One involves using a zester or grater (ideally a microplane grater) and the other involves using a nutmeg grinder.

• Grater method: The best tool for grating whole nutmeg is a stainless steel microplane zester (also called a microplane grater), but you can also use the smallest holes in a standard cheese grater. Begin by cracking open the nutmeg shell on a cutting board. You can do this by pressing down hard on the whole seed with a large knife or heavy pan. Peel away the shell and then finely grate the whole nutmeg seed at a forty-five-degree angle.
• Nut grinder method: You can substitute a nut mill for a microplane grater and get a similarly fine batch of grated nutmeg. Peel away the nutmeg shell and load the whole seed or seeds into the nutmeg grinder. Turn the crank until you have finely grated nutmeg.

Freshly grated nutmeg and ground nutmeg come from the same source—a tropical evergreen tree known by the scientific name Myristica fragrans. Commercial producers take seeds from nutmeg trees and grind them in factories. This ground nutmeg is sold in small spice jars at grocery stores worldwide.

When a recipe calls for ground nutmeg, you can use either pre-ground nutmeg or you can grate your own at home. Freshly grated nutmeg has a more intense aroma, which can add to the overall flavor of a dish. However, when you are mixing nutmeg into a dish filled with strong flavors, you may not be able to distinguish the difference between freshly grated nutmeg and pre-ground nutmeg from the grocery store.

Remember these tips when making freshly grated nutmeg.

1. 1. Store whole nutmeg seeds in an airtight container. Nutmeg should have its own jar. If you store it with other spices like cardamom or cinnamon, the flavors can blend together.
2. 2. Grate nutmeg at a forty-five-degree angle. A forty-five-degree angle exposes more of your nutmeg to the blades of your microplane grater. It also helps you avoid accidentally cutting your fingers as you grate.
3. 3. Grate only as much nutmeg as you need. Avoid grating too much as stored grated nutmeg can lose its flavor relatively quickly. If you do grate more than you need, consider using it in more recipes. Nutmeg gets associated with hearty winter dishes like eggnog and pumpkin pie, but it can complement a lot of other foods. Consider adding freshly grated nutmeg to pesto or other pasta sauces. Try it on a meat dish—particularly lamb—or even atop braised vegetables. You may be surprised by the flavors it evokes.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more.