It did a brilliant job when grinding small spices, even managing to break down the woody husk on coriander seeds.

It features a built-in storage compartment to keep up to four whole seeds on deck, as well as a foldout handle that makes cranking out the fresh stuff a hassle-free process. Besides, whole nutmeg can last for up to four years, so you can keep the nutmeg in a jar and grind it only when you need it. Some others have also complained that it isn’t the easiest to clean, so it loses some points in this regard.For a light dusting on top of a cold or warm drink, hold the grater above a cup and use shorter motions. If you’re worried about this, look for a grater with an attachment that holds the nutmeg – so you don’t have to hold it directly. On test, it is difficult to twist due to the metal outer surface (looks good but is functionally flawed) and the amount if nutmeg that is delivered on each turn is very little, especially considering most recipes list at least half a teaspoon.

In cooking, this essential ingredient will enhance the most delicious custard, rice pudding, pancakes and stewed fruit as well as mashed potato, scrambled eggs and curries, inspired by the cuisine of Asia from which this incredible spice originates. What ground spices in particular offer is intense flavour without the texture of the seed or husk of the spice when whole.

Achieve through the distillation of ground nutmeg, the oil sourced from nutmeg contains several organic chemicals (mostly terpenoids and phenylpropenes) such as geraniol and safrol.

Grinders have the added benefit of storing ground nutmeg, but it might also be more difficult to produce small amounts of nutmeg with a grinder than with a grater. Like every spice, nutmeg needs to be freshly ground in a very specific way to reveal its distinct aroma and flavours. Pulverize fresh spices into a delicious, fine powder for your favorite recipes with the Microplane Spice Mill! When most people think of nutmeg, they likely first picture an inviting glass of eggnog served during the holidays spiked with some rum or brandy and topped by grated spices. Garam masala is a rich and heady spice blend used in a variety of Indian, Pakistani, Bangladeshi and Afghan dishes.In a dry frying pan, gently toast your spices until they begin to brown slightly, become fragrant and start to pop. Used in traditional Asian cuisine, as well as being deep-rooted in many classic Italian and French dishes, this Indonesian spice boasts traces of smoked hazelnut to bring nutty nuances to your food.