3 to 4 years
Airtight, dark, away from the stove. Grate what you need
2 to 3 years
The same jar rules, although the aroma fades sooner
Disputed
NDSU's chart says it extends shelf life. Its own column says moisture gets in
The short version: to store nutmeg well, keep it airtight, in the dark and away from the stove. Buy it whole if you can, because a whole nutmeg outlasts a ground jar by years. Then grate what you need, and check the smell before you trust the rest.
Shelf lives here come from NDSU Extension and Clemson Cooperative Extension, while the storage reasoning comes from Utah State University Extension and the pest figures from Texas A&M AgriLife.
On this page
What to check before you store nutmeg
Two things decide how long it lasts, although neither is the cupboard. The first is whole or ground, because every source gives whole spices the longer figure. The second is what the jar is made of, and where it sits. So check those before you worry about the date. For the pies and party food that use it, see how to store Halloween leftovers.
Whole on the left gets years. Ground on the right gets months of real flavor.
Whole beats ground, so buy a jar of nutmegs if you can. McCormick gives whole spices 3 to 4 years and ground spices 2 to 4 years. NDSU Extension gives whole spices 3 to 4 years as well, with ground at 2 to 3 years. It then singles out whole nutmeg, which it says maintains quality beyond the two-year period.
The jar matters as much as the spice. Utah State University Extension explains why, since the active components of spices and herbs are plant oils. They can therefore oxidize to lose flavor and color, it says. So spices belong in airtight containers, such as jars or foil-lined bags.
Where the jar sits then decides the rest. Clemson Cooperative Extension says storage areas near oven ranges, hot water pipes or heating ducts should not be used. Heat and moisture can therefore cause food to lose its quality more rapidly, it explains. McCormick is blunter about the same spot, because it tells you to avoid that little ledge at the top of your stove.
A damaged jar is a pest problem waiting to happen. Clemson, for example, puts spices on its list of foods where insect infestation can occur in any home. It also tells you to avoid purchasing damaged packages of foods. Texas A&M AgriLife explains how small the gap needs to be. Newly hatched larvae can enter food packaging through very small holes, it says. That includes minute seams around lids of spice containers, too.
How to store nutmeg so it keeps its flavor
To store nutmeg so it keeps its flavor, think airtight, dark and cool. Those three come up in every source we opened, although each one words it differently. The reason is always the same, because what you are protecting is a plant oil.
How to store nutmeg in the cupboard
In an airtight jar, in a dark cupboard, away from the stove and the kettle. NDSU Extension puts it in one line. Store spices in airtight containers in dry places away from sunlight and heat, it says. Clemson Cooperative Extension adds the places to avoid, which are near oven ranges, hot water pipes or heating ducts. Its whole pantry chart assumes tightly sealed or airtight containers, too. So the original jar is fine, as long as the lid snaps properly shut. A dark cupboard also beats a rack in the window, because McCormick says spices will last longer in a dark cabinet.
Airtight, dark, and nowhere near the stove or the kettle.
How long can you store nutmeg?
Years rather than months, although the published figures do not agree. NDSU Extension gives whole spices 3 to 4 years, while ground spices get 2 to 3 years. Clemson Cooperative Extension then goes longer in its pantry factsheet, at 4 to 5 years whole and 2 to 3 ground. Its own food selection factsheet, however, gives whole spices 2 years and ground spices and herbs 6 months. So Clemson disagrees with Clemson, which tells you how soft these numbers are. McCormick lands in between, since it gives whole spices 3 to 4 years and ground 2 to 4 years.
So take the shorter figures, and use your nose instead. NDSU Extension says exactly that, because at the times listed you check aroma, and replace the jar if it has faded. In other words, the date on the jar is a prompt rather than a verdict. A whole nutmeg bought three years ago can still beat a ground jar from last spring.
Should you store nutmeg whole or ground?
Whole, if you will actually use a grater. Every source we opened gives whole spices the longer figure, so this is the one piece of unanimous advice. McCormick says it plainly, since it tells you to choose whole nutmeg over ground, and peppercorns over ground black pepper. NDSU Extension singles nutmeg out too. It lists whole cloves, nutmeg and cinnamon sticks as spices that maintain quality beyond the two-year period. The trade is effort rather than money. Grating takes a few seconds, although a ground jar takes none. So buy ground if that is what gets used, and whole if you will reach for the grater.
How to store nutmeg in a pumpkin spice blend
Treat the blend as the shorter-lived jar, because that is what the charts say. McCormick lists its pumpkin pie spice as a precise blend of four spices. Those are cinnamon, ginger, nutmeg and allspice. It also says pumpkin pie spice and pumpkin spice are one and the same. So every Halloween there are two jars in the cupboard doing much the same job. The shelf lives differ, though. NDSU Extension gives herb and spice blends 6 months, while McCormick gives most seasoning blends 1 to 3 years. That is the widest gap on this page, so smell the blend before you bake with it. If you mix your own, McCormick says to whisk the ground spices together. Then store them in an airtight spice jar or container.
How to store nutmeg you have grated
Grate what you need, then leave the rest whole. No source we opened gives a separate shelf life for freshly grated nutmeg, so we will not invent one. What they do give is the direction, since ground nutmeg carries the shorter figure in every chart. NDSU Extension puts ground spices a year behind whole ones. So grating ahead moves your nutmeg onto the faster clock, however convenient it is. Keep the grated part in an airtight jar as well, because that is the rule for any ground spice here.
Can you store nutmeg in the freezer?
The two NDSU sources disagree here, although that is unusual enough to be worth saying. Its Food Storage Guide says spices can be stored in the freezer to extend shelf life. Its Prairie Fare column says not to freeze them, because that can introduce moisture into the containers. So you have one institution on both sides of the question. The freezer is also the standard fix for insects, though, which is a different job entirely.
How to store nutmeg in the freezer
If you do freeze it, keep the moisture out and the lid shut. NDSU Extension allows it, since its chart says spices can be stored in the freezer to extend shelf life. The objection in its own Prairie Fare column is condensation, because freezing can introduce moisture into the containers. So the fix is to seal the jar inside something else. Utah State University Extension suggests exactly that, because it says often the entire spice container can be sealed in jars or foil-lined bags. Then let it warm up before you open it, which is the step the rice guide borrows from the same page.
If it goes in the freezer, seal the jar inside something else.
Can you store nutmeg in the freezer to kill pests?
Yes, and this is where the freezer earns its place. UW-Madison Division of Extension gives two options for an infested product. Heating it to 140°F for two to three hours kills all life stages. Freezing at 20°F or less for 48 hours also works. Texas A&M AgriLife gives a colder, longer version instead, since it uses 0°F for six days. A home freezer runs at 0°F, so that is the figure you can actually hit. Even so, both pages tell you to throw infested food out rather than treat it. So freeze the jars you think are clean, and bin the one with holes in the lid.
What happens to nutmeg you store in the freezer
Not much, as long as no water gets in. Nobody we opened reports a flavor loss from the cold itself. The risk they name is condensation, since NDSU's Prairie Fare column says freezing can introduce moisture into the containers. Utah State University Extension explains where that leads, because it says dried foods pick up moisture from the air and then mold or spoil. So the freezer is safe for a sealed jar and risky for a loose one. In other words, the cold is not the problem. The lid is.
How to tell if nutmeg has gone bad
Nutmeg does not go bad the way milk does. So the stages below are about flavor until the last one. McCormick puts it well, because it says spices do not become moldy or rotten the way fresh produce does. It is better to think of spices as going not good rather than bad, it adds. Only pests and damp change that, though. Here is what each stage means, then.
Verdict: use it
Fresh nutmeg
A whole nutmeg that smells warm the moment you grate it. McCormick defines shelf life as the length of time spices are most aromatic and delicious for cooking. So this is what that looks like in the hand. A ground jar at this stage smells strong as soon as the lid comes off. Then use it as the recipe says, with no adjustment.
Verdict: use more of it
Nutmeg that is starting to fade
The smell is there, although you have to go looking for it. NDSU Extension's instruction is to check aroma, and to replace the jar if it has faded. That is a judgement call, though, so there is a middle step. NDSU's Prairie Fare column says you can add extra spice to offset the flavor loss. It warns about the cost, since the amount you need can affect the color and quality of your dish. So use more of it in a stew, and buy fresh for a custard.
Verdict: replace it
Flat, faded nutmeg
No smell when you grate it, and a dull color in the jar. NDSU's Prairie Fare column gives both checks, because it says you can sniff them or taste them, and you can check their color. If the color has faded, that might mean the flavor has faded too, it adds. This is a quality problem rather than a safety one. McCormick says ground spice blends do not spoil in a way that makes you sick. They do lose potency and flavor over time, though. So nothing here will hurt you. It just will not do its job.
Verdict: replace it
Clumped ground nutmeg
Clumps mean water got in, and that cannot be undone. NDSU's Prairie Fare column names both routes, since it says to keep measuring spoons dry, and not to open the jar over a steaming pan of food. Heat and moisture decrease the potency of spices, it adds. Utah State University Extension explains the worse case, because dried foods that pick up moisture from the air can mold or spoil. So a clumped jar is on a short clock, even if it still smells of something. Then start a new one, and use the old jar up in a stew this week.
Verdict: throw the jar out
Nutmeg with pests or mold
Little holes, dust in the jar, or anything fuzzy. UW-Madison Division of Extension describes the signs. Infested products often have small round shot holes in packaging, with large amounts of dusty frass inside. Small C-shaped grubs can be found feeding inside the product, too. Texas A&M AgriLife says to discard any infested food products that you find. UW-Madison agrees, since it calls cleaning up and disposing of them the best control. Visible mold gets the same answer, because no source we opened offers a way to save a jar of it. So the jar goes. Then check the ones beside it and wipe the shelf, since flour and rice draw the same pests.
Does nutmeg go bad?
Not in the way food goes bad, no. McCormick says spices do not expire the way milk does. They do not become moldy or rotten the way fresh produce does either. Its pumpkin pie spice page says the same about blends, since ground spice blends do not spoil in a way that makes you sick. They do lose potency and flavor over time, though. So what an old nutmeg loses is the whole point of using it. That is worth knowing in October, when a jar bought for last Halloween comes out for this one. Smell it first, then decide whether to use more or buy new. The one exception is pests or damp, because that is a jar to throw out rather than stretch.
Nutmeg substitutes
Out of nutmeg, or did the jar lose its smell? Then one of these will cover it.
Substitute
Works best in
What changes
Mace
Custards and cream sauces
Close in character, so swap it spoon for spoon.
Pumpkin pie spice
Baking and hot drinks
Nutmeg is already in it, with cinnamon, ginger and allspice.
Allspice
Braises and baking
More clove-like, so use a lighter hand.
Cinnamon
Baked goods
Sweeter, and McCormick's blend leans on it most.
Mistakes people make when they store nutmeg
These are the ways people store nutmeg that cost them the most, although each one has an easy fix.
Keeping the jar above the stove. Clemson says not to store food near oven ranges, so move it into a cupboard.
Buying ground when you will not use it. Whole nutmeg lasts years longer, so buy ground only if you reach for it weekly.
Measuring with a wet spoon. NDSU's Prairie Fare column says to keep measuring spoons dry, because damp spices clump.
Shaking the jar over a steaming pan. The same column tells you not to, since the steam goes straight into the jar.
Trusting the date instead of your nose. NDSU says to check aroma at the times listed, and to replace the jar if it has faded.
Keeping a clear jar on a sunny shelf. McCormick says spices last longer in a dark cabinet, so use the cupboard.
Reading holes in the lid as wear. Texas A&M says larvae get in through minute seams, so look before you top the jar up.
Sources
Food Storage Guide, Julie Garden-Robinson, NDSU Extension publication FN579, on whole spices at 3 to 4 years, ground spices at 2 to 3 years, herb and spice blends at 6 months, airtight containers in dry places away from sunlight and heat, checking aroma and replacing faded jars, whole cloves, nutmeg and cinnamon sticks keeping quality beyond two years, and the freezer extending shelf life.
Prairie Fare: Don't Forget Your Spices, Julie Garden-Robinson, NDSU Extension, May 2013, on sniffing, tasting and checking color, faded color meaning faded flavor, adding extra spice to offset flavor loss and what that costs, heat and moisture reducing potency, not freezing spices because of moisture, dry measuring spoons, and not opening a jar over a steaming pan.
Food Storage: Pantry, Clemson Cooperative Extension Home and Garden Information Center, on ground spices and herbs at 2 to 3 years and whole spices at 4 to 5 years in tightly sealed or airtight containers, avoiding storage near oven ranges, hot water pipes or heating ducts, and insect infestation in spices and other dry foods.
Food Selection and Storage, Clemson Cooperative Extension Home and Garden Information Center, on ground spices and herbs at 6 months and whole spices at 2 years, which is the shorter of Clemson's two published charts.
Packaging Foods for Storage, Utah State University Extension, on the active components of spices and herbs being plant oils that oxidize to lose flavor and color, sealing spice containers inside jars or foil-lined bags, dried foods picking up moisture from the air and then molding or spoiling, and letting food warm up after the freezer.
How Long Do Spices Last?, McCormick, on spices going not good rather than bad, shelf life meaning the time a spice is most aromatic, whole spices at 3 to 4 years, ground spices at 2 to 4 years, seasoning blends at 1 to 3 years, choosing whole nutmeg over ground, keeping spices out of direct sunlight and off the ledge above the stove, and reviving faded spices in a dry pan.
About Pumpkin Pie Spice: Uses, Pairings and Recipes, McCormick, on pumpkin pie spice being a blend of cinnamon, ginger, nutmeg and allspice, pumpkin pie spice and pumpkin spice being the same thing, ground spice blends losing potency rather than becoming unsafe, and storing a homemade blend in an airtight jar.
Cigarette and Drugstore Beetles, Michael Merchant, Texas A&M AgriLife Extension, on these beetles feeding on spices among other stored foods, newly hatched larvae entering packaging through very small holes including the seams around spice lids, discarding infested food, and freezing infested material at 0°F for six days.
Drugstore Beetles, Phil Pellitteri, UW Insect Diagnostic Lab, University of Wisconsin-Madison Division of Extension, item XHT1103, revised May 2011, on spices among the foods infested, shot holes in packaging and dusty frass, C-shaped grubs inside the product, cleaning up and disposing of infested food as the best control, tight-fitting lids on uninfested dry goods, and heating to 140°F for two to three hours or freezing at 20°F or less for 48 hours.
Storage times and safety advice on this page come from the sources above. Food safety depends on conditions I cannot see, so read the Disclaimer, and if in doubt, throw it out.
Other ingredient guides
Browse all guides
Never miss a guide
New ingredient guides when they go up, plus one storage tip worth knowing. Anything sponsored is labelled.
Emilly White