Today's post is also part of Erik's Diner podcast today... link over if you want to have a listen.
While testing new recipes recently, I realized that I always list "freshly grated" where nutmeg is concerned.
I figure that many of you probably do not grate nutmeg from whole form, but I'm here to say - you should!
Am I a nutmeg snob? Maybe, but I am going to give you reason to be snooty with nutmeg as well! :)
Grating whole nutmeg is easy to do, and well worth the minimal effort.
First, buy some whole nutmeg (it's not expensive) and store in a small spice jar.
Now, you need a fine grater, or better, a kitchen rasp, pictured right. The rasp I have is just like this one, without a handle. But they are available with handles which just makes them a little more comfortable to hold.
Kitchen rasps were initially used for woodworking but found their way into the culinary world. Not only are they excellent for grating nutmeg (into a fine powder in mere seconds), but they are the best tool I have used for zesting citrus. Plus, they can be used for grating chocolate, and for garlic and ginger as well.
I don't grind/grate many spices. Nutmeg is one exception for me because the fresh grated aroma and flavor is far more pronounced and beautiful. You can't go wrong, whole nutmeg will keep for a long time and you will use your kitchen rasp or grater for other things like zesting lemons. Give it a try!