Yes, and nutmeg is the spice where you notice the difference most. You’ll need a proper fine grater for it, though, and the one I’d point you to is the Microplane Specialty Spice Grater.
Ground nutmeg starts to fade as soon as the jar’s opened. A year-old jar at the back of the cupboard tastes of dust. A whole nutmeg keeps for ages, and when you grate it you get that warm, slightly sweet smell straight away. If you’re making a white sauce, rice pudding, mulled wine or a pumpkin pie this autumn, it’s a small change you’ll actually taste. Cinnamon sticks work the same way. Ground cinnamon is fine for baking in bulk, but a little fresh cinnamon over porridge smells completely different.
The side of a box grater is no good here. The holes are too big, and a nutmeg is about the size of a large marble, so your fingertips get there before the nutmeg’s done.
The Microplane is a narrow rasp, nine inches long, with the brand’s photo-etched stainless steel blade. Those blades cut rather than tear, so a few strokes over the pan give you a fine, fluffy pile of spice. It has a soft-grip handle and a plastic cover for the blade, which matters if it’s going to live in a drawer full of other utensils. It’ll also handle hard cheese, lemon zest and ginger. If you already own a Microplane zester, to be honest, that will do much the same job, and you don’t need both.
Nutmeg is strong, so grate a little straight over the food and taste before adding more. When it gets down to a small nub, I drop the last bit into a pan of mulled wine rather than risk my knuckles. Rinse the grater in hot soapy water fairly soon after, because the spice oils leave the blade a bit sticky. It can go in the dishwasher as well.
Whole nutmegs are in any supermarket spice aisle, usually right next to the ground stuff.
