Whole, grated nutmeg is a common ingredient across India, particularly in south Indian cuisine. When used as a whole spice, you can either shave it with a sharp knife. Use this spice by shaving the nutmeg with a sharp knife. You can also leave the nutmeg whole or smash it into larger chunks, and use it in a taarka step.

In south Indian cuisine and many Indian dishes, nutmeg is toasted and ground along with coconut, sesame, and poppy seeds, and mustard seeds, along with other spices to make masalas (spice mixes) for Keralan chicken curries, and thattukada (street vendor) dishes.