When buying spices, buy whole! Nutmeg, alspice, fennel seed, mustard seed, cardimum,cloves even dried red peppers, anything that can be found as a whole spice is always better. They taste and smell so much better than preground. They will last almost forever too! I have a bottle of whole nutmeg that is, no lie, about 10 years old and still smells and tastes grate! OOPS that's great! We have the perfect tool to get the best flavor - the Deluxe Cheese Grater! Simply use the small holed barrel and run them through. It will work for black, pink, white and green pepper corns too but why not use the Salt and Pepper Mill for that. And for an extra umf! Any of the seed type spices, heat them in the saute pan, very low heat until they just "pop". This will release even more of their flavor in the form of their natural oils.