The Best Way to Grind Spices

Spices were traditionally ground with a mortar and pestle, but today there are easier ways.

Spices are among the most prized foods in cultures around the world. They have been prized since the beginning of human society not only for their taste, but their properties as preservatives and medicines as well. Herbs may be prepared in a variety of ways for culinary use. Some spices, like saffron or vanilla, are infused in a liquid in order to distribute their potent flavors. Others, like cinnamon or nutmeg, may be freshly grated into a dish. Most, however, must be ground.

Things You'll Need

• Commercial spice grinder
• Blade-type coffee grinder
• Mortar and pestle
• Rotary-type spice mill
• Whole spices

Instructions

1. Grind spices in a commercially made spice grinding machine. Quality models are available for under $100 as of early 2011, and are able to grind large or small batches as needed. These machines have more powerful motors than smaller coffee grinders, and some models have removable grinding containers with lids. The best models have metal and glass parts in the grinding bowl, as cloves and other spices contain volatile oils that may discolor plastic.

2. Grind smaller quantities of spices in a blade-type coffee grinder, inexpensive and available at most department stores. These are best suited for small amounts of spices, usually just one or two tablespoons at a time. They do not give as consistently fine a grind as commercial spice grinders.

3. Use a mortar and pestle to grind enough spices for one dish at a time. This is the oldest method of grinding spices, and is still effective. Begin by breaking up larger pieces with vertical blows, then grind the broken pieces to powder with a circular motion.

4. Grind smaller spices such as allspice and cardamoms, or broken pieces of larger spices, in a handheld rotary mill. These are commonly used to grind pepper or coarse salt, but are equally suited to use with spices. The grinder must have a large enough gap to allow spices to drop down from the storage area to the grinder's jaws. Some good quality mills are adjustable, to allow for spices in a variety of sizes.

Tips & Warnings

• Keep a clean pastry brush or cosmetics brush for the sole purpose of brushing out the bowl and blade after grinding.

• Clean electric spice or coffee grinders after each use by grinding a quarter-slice of stale or dried bread. Brush out the crumbs when done.

• Cinnamon and cloves are very difficult to grind in a mortar and pestle. One of the mechanical grinders is a better choice for those spices.

• Electric spice grinders have the potential to cause significant injury. Always use as directed, and never attempt to circumvent the built-in safety devices.

References

• "On Food and Cooking: The Science and Lore of the Kitchen, Revised Second Edition"; Harold S. McGee, 2004
• "Professional Cooking, 5th Ed."; Wayne Gisslen; 2003