Natural form

Whole nutmeg seeds in their hard, oval shell — the spice before grating.

Shows the reader the unmistakable whole spice they will find in a jar or bulk bin.

Spices

Nutmeg

Warm, fragrant spice for béchamel, custards, and baking

Warm and slightly sweet, nutmeg perfumes béchamel, custards, and spiced cakes — and a little grated over creamed spinach is magic. Grate it fresh. Keep it airtight.

Nutmeg is the warm, sweet, slightly woody seed of a tropical fruit, prized for the way a small grating transforms creamy and baked dishes — béchamel, custards, eggnog, spiced cakes, and creamed spinach. Its flavor is potent and fragrant, with a subtle, almost meaty depth; a little is magic, too much turns soapy and overpowering. Whole nutmeg, grated fresh on a microplane, is far superior to pre-ground, which goes stale and dusty fast. Its lacy red aril is sold separately as mace — similar but more delicate. Used across both sweet and savory European cooking.

Measured in: g
Storage: Airtight

Find it in

Spices Seasoning

Types & varieties

Whole nutmeg

Grate fresh on a microplane for the brightest flavor.

Ground nutmeg

Convenient but stales fast; buy small.

Mace

The seed's lacy outer aril — similar but more delicate and floral.

How to use

Grate a little nutmeg fresh into béchamel, mashed potatoes, custards, and spiced batters. Its fragrance is best added near the end or stirred into a finished sauce. A few rasps over creamed spinach or a latte is often all it takes.

Grate fresh — whole nutmeg beats pre-ground
A pinch is plenty; too much turns soapy
Magic in cream sauces and dairy desserts

Whole vs ground

Whole nutmeg, grated on demand, keeps its volatile oils for years and tastes vastly fresher than the ground spice, which fades within months. Keep a whole nutmeg and a small grater within reach of the stove.

Common uses

Béchamel and cream saucesCustards, eggnog, and rice puddingSpiced cakes and cookiesCreamed spinach and mashed potatoesPumpkin pie and spice blendsMulled drinks and chaiSausage and meatball seasoning