100 grams of nutmeg is about 14.3 tablespoons. One tablespoon of nutmeg weighs about 7 g, and one teaspoon is about 2.3 g. It is the spice that should always be grated fresh, because ground nutmeg loses its fragrance within months while a whole nutmeg keeps for years.
All figures on this page are approximate, and they come from USDA, measured spooned and levelled. Warm, aromatic spice from the nutmeg seed. Baking, custards, bechamel and eggnog. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured spooned and levelled. One US cup is 16 tablespoons, so every figure here is the cup weight of 112 g divided by 16, rounded to one decimal place. Warm, aromatic spice from the nutmeg seed. Baking, custards, bechamel and eggnog.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of nutmeg |
|---|---|
| 1 teaspoon | 2.3 g |
| 1 tablespoon | 7 g |
| 2 tablespoons | 14 g |
| 3 tablespoons | 21 g |
| 4 tablespoons | 28 g |
| 5 tablespoons | 35 g |
| 6 tablespoons | 42 g |
| 8 tablespoons | 56 g |
| 10 tablespoons | 70 g |
| 12 tablespoons | 84 g |
| 1 cup (16 tablespoons) | 112 g |
| 100 g | 14.3 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of nutmeg is about 14.3 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A bechamel sauce for lasagne
A bechamel sauce for lasagne uses 1 tablespoon of grated nutmeg, about 7 g, stirred in with the milk and the butter. The nutmeg gives the sauce its warm, aromatic depth, and it should be grated fresh, because ground nutmeg loses its fragrance within months. One spoonful is a generous amount for a sauce that serves four, and the sauce should be seasoned with salt and white pepper as well.
A custard for a fruit tart (Nutmeg)
A custard for a fruit tart uses 2 tablespoons of grated nutmeg, about 14 g, stirred into the warm milk before the eggs go in. The nutmeg gives the custard a warm, spicy note that suits fruit, and it should be grated fresh over the milk, because pre-ground nutmeg tastes flat by comparison. Two spoonfuls is enough for a custard that serves six.
An eggnog for a Christmas party
An eggnog for a Christmas party uses 3 tablespoons of grated nutmeg, about 21 g, stirred into the cream, eggs and sugar. The nutmeg is the defining flavour of eggnog, and it should be grated fresh over the top of each glass as well as mixed into the drink. Three spoonfuls flavours a jug that serves eight, and the eggnog should be chilled for at least an hour before serving.
Getting it right in your kitchen
Nutmeg matters because it is the warmest, most aromatic spice in the baking cupboard, and a little of it transforms a custard, a bechamel or an eggnog. It is the seed of the nutmeg fruit, and its flavour is warm, sweet and slightly woody. At 112 g per cup, a tablespoon weighs about 7 g, so 100 g is about 14.3 tablespoons, which is far more than any recipe uses at once: nutmeg is measured in pinches and teaspoons, not tablespoons. The practical rule is to grate it fresh: whole nutmegs keep for years, while ground nutmeg loses its fragrance within 6 months, so a jar of ground nutmeg that has been in the cupboard for a year tastes of dust, not spice.
When should you weigh nutmeg instead of measuring it in tablespoons? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a spoon or a cup. Put the bowl on the scale, press tare, and add the nutmeg until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, but for anything where precision matters, the scale is the tool to reach for.
Storage. Whole nutmegs keep for years; ground nutmeg up to 6 months.
- Grate nutmeg fresh; ground nutmeg loses its fragrance within months.
- Use nutmeg sparingly; a pinch is often enough, and too much tastes bitter.
- Whole nutmegs keep for years; ground nutmeg only 6 months.
Frequently asked questions
How many tablespoons is 100 grams of nutmeg?
100 grams of ground nutmeg is about 14.3 tablespoons, spooned and levelled, using the USDA value of 112 g per cup. One tablespoon weighs about 7 g. The figure is approximate, so verify with a kitchen scale when the recipe matters. In practice, nutmeg is used by the pinch, not the tablespoon.
How many grams is 1 tablespoon of nutmeg?
One level tablespoon of ground nutmeg weighs about 7 g, and one teaspoon is about 2.3 g. A pinch of nutmeg is about half a gram, and most recipes need no more than a teaspoon.
Should I buy whole nutmeg or ground nutmeg?
Whole nutmeg, whenever you can. Whole nutmegs keep for years, and grating them fresh gives a far stronger, warmer flavour than ground nutmeg, which loses its fragrance within 6 months. A small grater or a microplane is all you need, and a single nutmeg lasts for dozens of recipes.
Can I use too much nutmeg?
Yes, and it matters: too much nutmeg turns a dish bitter, and in very large amounts nutmeg can cause nausea and dizziness. A pinch or a teaspoon is the right scale for a recipe; a tablespoon is a lot. Add it a little at a time and taste as you go.
How long does nutmeg keep?
Whole nutmegs keep for years in a cool, dark cupboard. Ground nutmeg keeps for about 6 months before it loses its fragrance. If ground nutmeg smells weak or dusty, replace it with a whole nutmeg and a grater.
Common mistakes to avoid
The most common mistake is using old ground nutmeg, which has lost its fragrance and tastes dusty; grate it fresh from a whole nutmeg. The second mistake is using too much nutmeg, which turns a custard bitter and can cause nausea in large amounts; a pinch is often enough. The third mistake is storing ground nutmeg near the stove, where heat and steam spoil it; keep it in a cool, dark cupboard. Finally, do not use nutmeg in a dish where its strong flavour does not belong, like a delicate fish sauce, because it will overpower everything else.