Perhaps you have only reached for nutmeg when whipping up a pumpkin pie or making gingerbread cookies. There are many dishes that contain spinach and/or cream that have a tiny bit of nutmeg and trust us when we tell you that it is essential and lovely even in this small amount. Nutmeg is the one spice that I work with where I ask you to use freshly ground. Nutmeg is so incredibly fragrant, and it loses a lot of its aromatic qualities once it is ground and packaged in a jar.    I recommend buying whole nutmeg and using a rasp-style zester to grate the nutmeg as you need it. Please note that freshly grated nutmeg is quite fluffy, and the measurements will not be the same if you’re using pre-ground. If you are using pre-ground, please use about half the amount – or to taste.