How do you grate hard spices like nutmeg or horseradish?

Question

Learn the best technique to grate hard spices like fresh nutmeg. Discover the right tool to get a fine, fluffy texture that's bursting with aroma.

Answer 1

Use a microplane or a fine-toothed grater to grate hard spices like nutmeg or horseradish. Apply gentle pressure and grate in a back-and-forth motion.

Detailed Explanation:

Grating hard spices requires a tool that can effectively shave off small pieces without requiring excessive force. A microplane grater is ideal due to its very fine, sharp teeth. Here's a step-by-step guide:

1. Choose the Right Grater: A microplane or a grater with small, sharp teeth is essential. Avoid graters with large holes, as they are better suited for cheese or vegetables.

2. Hold the Spice Securely: For nutmeg, hold it firmly between your fingers, being careful not to grate your skin. For horseradish, which can be larger, you may need to use a vegetable peeler to create a smaller, manageable piece.

3. Grate with Gentle Pressure: Apply gentle, consistent pressure as you move the spice across the grater. A back-and-forth motion works well.

4. Collect the Gratings: Grated spice will accumulate on the back of the grater. Tap the grater gently to release the spice into a bowl or directly into your dish.

5. Stop When Necessary: As the spice gets smaller, it becomes harder to hold safely. Stop grating when you reach a point where you risk grating your fingers.

Pro Tip:

Store whole nutmeg and horseradish in an airtight container in a cool, dark place. Grate only what you need just before using it to maximize flavor and aroma, as freshly grated spices are significantly more potent than pre-ground versions.