Whole Nutmeg

No Salt, No Sugar, No Preservatives

$19.00 USD

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One whole nutmeg and a fine grater turn a dish from good to finished: a few passes over eggnog, a bowl of buttered pasta, or a pan of creamed spinach, and the warm aroma blooms right at the table. Grate it over baked custard and rice pudding, or into béchamel, mashed potatoes, and cheese sauces where a little warmth rounds everything out.

A whole nutmeg seed keeps its oils locked inside for years, long after pre-ground powder has faded. Grate only what you need and the rest stays fresh in the jar. We pack ours whole in Portland. Grate a little and the fragrance tells you at once why cooks keep the whole seed and a grater within reach.

Whole nutmeg has traveled the world as a prized warming spice, grated into Indian sweets and masala chai, European holiday baking, and cream sauces alike. The whole-seed-and-grater ritual is how generations of cooks kept the flavor at its brightest.

Single ingredient: nutmeg. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

Common Questions

How do I grate whole nutmeg?

Use a fine rasp grater or the smallest holes on a box grater, and grate against the seed in short strokes. A few passes is enough for most dishes. Grate directly over the pot or plate so the aroma goes straight in.

Why buy whole nutmeg instead of ground?

Whole seeds hold their aromatic oils far longer, so freshly grated nutmeg is noticeably brighter and sweeter than powder that has sat on a shelf. You grate to order and waste nothing.

How much should I use?

A little. A few gratings, roughly an eighth to a quarter teaspoon, seasons a whole sauce or dessert. Nutmeg is potent, so grate a small amount, taste, and add more if needed.