If you’re wondering how to grate nutmeg your prayers are answered! Nutmeg reminds me of the holidays. I use it in Eggnog, Pumpkin Pie, and Cookies. This warming spice is full of nutrient-rich antioxidants and is helpful for sleep and digestion.
I hadn’t seen whole nutmeg until my husband and I went to Grenada in the early 1990’s and toured a nutmeg processing facility. Yes I’ve been a foodie for decades! Nutmeg grows on an evergreen tree in warm tropical climates around the world. Scientifically known as myristica fragrans, these are the only trees to bear two distinct spices, nutmeg, the seed, and mace, a spice that comes from its dried shell.
After our trip, I began making small batches of freshly ground nutmeg. Grated and ground nutmeg are the same thing. My younger son and I made this video in 2011 when he was 11 years old.
I grate a batch of fresh nutmeg every few weeks and keep it in a small glass jar. You can grate nutmeg each time you need it, but I find that I don’t want to stop to grate spices when I’m cooking.
Buying ground nutmeg at the store is convenient but it doesn’t have the wonderful aroma of freshly ground. That’s because it is ground, then shipped to a store where it sits on a shelf and begins to degrade. That doesn’t mean it’s rotten or inedible, just that the nutmeg isn’t as fragrant or nutritious. This is similar to an apple that is cut versus a whole apple. Once you chop an apple it begins to turn brown as it oxidizes and decomposes.
I purchase most of my spices such as cinnamon pre-ground because I use them in great quantities and go through them very quickly.
Ready to learn how to grate nutmeg? Here’s what you’ll need!