Nutmeg

Store whole nutmeg indefinitely in a cool, dark place in an airtight container. Ground nutmeg loses potency after 6-12 months but remains safe to use. For best flavor, buy whole nutmeg and grate fresh as needed using a microplane or dedicated nutmeg grater.

Grate nutmeg fresh for the most aromatic, potent flavor—pre-ground loses intensity quickly

Add nutmeg near the end of cooking to preserve its delicate aromatics

Toast whole nutmeg lightly in a dry pan before grating to intensify flavor

Use the finest side of your grater or a microplane for smooth incorporation into batters and sauces

Dairy: cream, milk, cheese, béchamel sauce

Vegetables: spinach, butternut squash, sweet potato, cauliflower

Baking: cakes, cookies, custards, pies, doughnuts

Beverages: eggnog, mulled wine, chai, hot chocolate

Proteins: chicken, lamb, pork sausage

Other spices: cinnamon, clove, ginger, cardamom, allspice

Using too much—nutmeg is potent and can taste bitter or medicinal in excess; start with a small pinch

Adding it too early in long-cooking dishes, which causes the flavor to dissipate

Storing ground nutmeg in clear containers exposed to light, accelerating flavor loss

Consuming large amounts (more than 1-2 teaspoons) which can cause adverse effects