There are many ways to grind up ingredients. For example, when my family first arrived in the United States in 1975, we used a wood and metal, hand cranked coffee grinder purchased from a Vietnamese market. My mom and dad were obsessed with getting just the right texture for roasted rice powder (thinh) – which to them wasn’t a fine powder but rather teeny tiny bits.
They made us kids do the cranking and we’d have to put the rice through the grinder multiple times to get the texture she wanted. Cranking made me cranky. It was an early cooking lesson that I didn’t think much about until this morning, when I received this email from Arpana:
Hi Andrea!
Thank you for sharing your wonderful recipes with the world. I loved Into the Vietnamese Kitchen and Asian Dumplings. My cookbook collection would be incomplete without them.
I have a general question. I'm South Asian American, and as you know, South Asian cuisine consists of many dishes that require freshly ground spice blends. My old spice grinder of eight years fell apart and I'm on the search for a new one. I tried the Cuisinart Coffee Grinder but it died within a few months. I have done some research and the Capresso and Krups Coffee Grinders got strong recommendations. However, some recommendations advocate for blade grinders while others argue in favor of burr grinders. What would you recommend? And is there a brand that you prefer? I would really appreciate your input.
Thanks!
Aparna, Bhavna, and Ami (we're all fans!)
Well, I’m not about to suggest reverting back to the hand cranked coffee grinder of my youth. However, Aparna’s choice between blade versus burr grinder for spices was provocative. Indian cooks are very keen on the textures of ground spices and batters. Some of my friends love the portable electric wet stone grinders sold at Indian markets.
My initial response to Arpana was just about electric grinders. I own the three in the photo at the top.
The Cuisinart coffee grinder fell died? Yikes, it shouldn't have. I use a cheapie Krups that I purchased for $20. I actually have 2, one for black pepper (which I use a lot of) and one for other spices (which I clean out after each use by grinding up some raw rice). Certain large spices, such as Cassia bark or whole nutmeg, are tough for the machine to deal so I break them up before grinding them.
I have a burr grinder (Capresso) for coffee. We use it every morning and it has to get thoroughly cleaned once a year. I don't know how the spice oils would do but imagine that they'd be fine. However, the burr grinders are kinda pricey at $100 or so.
Can you return the coffee grinder? It should not have broken down after a few months like that. Sounds like a faulty machine.
For my money, I’d go with the Krups for grinding lots of spices. I have a one that’s over 10 years old with a broken cover but it machinery still works. In the photo below, the cap looks like a bunch of badly broken teeth! Don’t ask where the bits of plastic went but know that I've not had similar problems with newer grinders.
If you pulse a blade grinder and do multiple grinds of small batches, you’ll get a rough texture. A burr grinder allows you to dial in the texture of the spices but it’s quite a job to clean. I keep the Capresso for making perfect coffee each morning. No need to get spices mixed in with the coffee, and I'm too lazy to clean the machine more than once a year. (If you have suggestions on cleaning one, do share!)
Grinding Unplugged
After I hit “Send,” I realized that I also use these two manual tools for grinding up smaller quantities of spices:
The mortar and pestle is a smallish one that is great for small batches of spices. For example, some recipes need some pounded cumin seed for a last minute flavor blast. What do I reach for? The mortar and pestle, which I purchased inexpensively for less than $10.
The metal one is made of cast iron and a Swedish work of art. You grind with the top implement, which has a rough bottom to crush the spices. There’s a well under the cork to house the ground spices. I love this grinder’s looks but don’t use it much. It was purchased at Canoe in Portland, Oregon.
My overall suggestions for buying tools for grinding spices are these:
- Occasional spice grinding: Use a mortar and pestle
- Frequent spice grinding: Get a cheapie blade grinder and use it exclusively for spices. (Don’t mix coffee with your spices.)
- Weekly freshly ground spices: Have two cheapie blade grinders, one for peppercorns and one for spice blends.
A couple tips on using and maintaining electric spice grinders:
- Use a pastry brush to remove the ground spices from the well. (I keep one for spices that I don’t wash. Really.)
- Clean out a spice grinder by grinding up some raw rice. If you want an extra cleaning, wet a paper towel and carefully wipe the well and blade. Leave the grinder open to dry naturally.
If you have tips to share or questions to pose, add them down below!
Aleta says
I'm a fan of the inexpensive Krups, too. Although I like the idea of the mortar and pestle, I don't think I do as good a job with it. Guess I need more practice.
Luna Raven says
Andrea,
This post is perfect! We don't have to run out and buy the most expensive grinder on the market and we don't always have to get out the mortar & pestle. This is sage, clear advice and I for one, am ready to get myself a new grinder! Thanks for taking the time to share this info!
Jai says
The mortar & pestle, has to be, my favorite kitchen utensil. If something needs grinding or blending, out comes the M&P. It's a bit larger than yours Andrea, but it does a great job. Anyway, I hate cleaning blenders, mini preps or coffee grinders. Really great Tips!!!
Nate @ House of Annie says
We had a Krups grinder which we used very often back in San Jose. We brought it to Malaysia, but we find that we're using the stone mortar and pestle a lot more often than the grinder.
Diane says
Another vote for the inexpensive Krups! I got mine for $5 at a garage sale three years ago, and it is still going strong with almost daily use grinding spice mixtures for cooking. I had a similar Braun for over ten years, but then I was foolish enough to try grinding dried turmeric in it, and it broke the blades (note to anyone who wants to try this: break it up first in a mortar and pestle!).
I also use my small marble mortar & pestle for grinding pepper (I don't own a pepper grinder), cumin, and making ginger/garlic paste, crushing saffron, etc. Sometimes if I have a small amount it's just easier. I use my big M&P too for making curry pastes and pesto, but only once every two to three weeks - the small one gets daily use for sure.
For coffee I have a hand crank grinder that I like. Not practical for large dinner parties, but it works for one.
dmreed says
just thought I'd mention that I have used a small amount of paper towel in my various blade grinders to clean them...works quite nicely.
Steve Dunham says
For pepper I have a cylindrical, brass mill that I bought years ago in Istanbul. Best pepper grinder I've ever used - very consistent grind and puts out a _lot_ of pepper per grind. I have no idea where to get them in this country, but the name "Hon" is etched on it, which may be the brand name.
For spices, I usually use the 8" granite mortar and pestle from importfoods.com. (I use it for pesto too.) I also have a wee marble one, like yours, which I occasionally use for small batches. When I'm feeling lazy, I use a small Krupps blade grinder.
For coffee, I am still using a krups blade grinder, but I find rather it rather inconsistent. If I made coffee more often, I'd break down and get a burr grinder.
Mzungu says
I also have a small brass Turkish mill that I use for grinding peppercorns. I was told it was for coffee, but it works wonders on peppercorns.
For everything else I use a pestle and mortar I brought in Mexico city. It is best with wet pastes, as is made from volcanic stone, but I use it for everything. As I cannot find a decent/cheap electric coffee grinder here.
Shuku says
...I was just thinking about spice grinders, coffee grinders, and the like while pounding up a batch of cinnamon in the mortar today for a recipe (I misplaced my ground cinnamon. I still can't find it.) And then I see this!
Well. I don't have a spice grinder - I've got my father's coffee grinder on loan, and while I happily grind my own sorghum flour, I daren't put any spices in or he might kill me when he gets it back. But I do use my stone mortar A LOT - from pounding up sea salt to cinnamon to black pepper. I don't use enough of those sorts of spices to merit getting an electric grinder specially for that, but I might change my mind after a few more rounds of thumping at cinnamon sticks...
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Michael Johnston says
I must be a luddite...I use a big ole granite mortar and pestle from Thailand for spices, and for pepper...I use a hand crank metal coffee grinder I got at the Ben Thanh market. I need more storage space for kitchen gadgets!
Andrea Nguyen says
WOW -- I am amazed and delighted that so many people are using a mortar and pestle to grind spices.
Shuku -- you're grinding your own sorghum flour? May I ask for what application?
I once bought a $50 pepper grinder in the U.S. and the plastic housing cracked. They replaced the entire unit and the second one broke too. I then bought an ultra cheapie at Ross for about $5. Maybe I should step up to the Turkish metal version?
Mzungu -- great use of the metal coffee grinder doubling as a spice grinder! I've seen them at Middle Eastern shops and now you've broadened my vista on them!
Monica says
Another interesting mortar & pestle is from Lee Valley, (inexpensive too!) and Jamie Oliver has something he calls his Flavour Shaker (comes in a variety colours) check this http://www.amazon.com/Jamie-Oliver-Flavour-Shaker-Grey/dp/B001F50TBO
Shuku says
Andrea, I'm gluten-intolerant - not full-blown celiacs disease, but gluten makes me incredibly ill. Sorghum flour is impossible to find here, but -whole- sorghum's available. So I grind my own flour for gluten-free baking and the like. It's a bit coarse but it works! (if I'm feeling a little less lazy, I'll throw the ground sorghum into the mortar and pound at it but only if I have about 3 hours extra to spare.)
Andrea Nguyen says
Monica -- That weeble like Jaimie Oliver flavor shaker is too cute. Thanks for the tip.
Shuku -- Got it and sorry to hear about your condition. I've seen sorghum flour in the States but have not worked with it. Oh yeah, 3 hours of pounding by hand...
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There’s a well under the cork to house the ground spices. I love this grinder’s looks but don’t use it much. These all are great to know about it.
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Here all these recipes is awesome. It is best with wet pastes, as is made from volcanic stone, but I use it for everything.In all these there are so many things which is great.
Zach3 says
To get truly finely ground spices for a small to middling amount in the blade-type grinder is simple. While holding the lid down to run the machine, simply pick up the machine and shake it up and down every 2-3 seconds during the grind. Pulsing these units doesn't entrain all the material resting on the bottom of the grinder cup since the blade is rather high of the bottom (unlike a food processor).
If cleaning a blade grinder is a problem, get one with a detachable bowl (Kitchenaid, $20-30). This helps if reducing resinous spices and gums - the bowl goes in the dishwasher.
The best grinder of all is a laboratory grade, all stainless model that can reduce a pound of dry bones to powder in about 20-30 seconds. Unfortunately a little steep at $200 and up, but it doubles for frozen daquiris as well.
Andrea Nguyen says
Zach3: Great tips on the cocktail shaker method of obtaining a fine grind. The lab grinder sounds like a trip, albeit a pricey one, unless you were grinding bones and/or making lots of potent daiquiris!
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Delicious and best dish you shared here. I like Into the Vietnamese Kitchen and Asian Dumplings. My cookbook collection would be incomplete without your testy dish.
TR says
So, yall find that electric burr grinders for coffee make a fine enough grind?
I use a lot of coriander and have been using a hand crank burr grinder for coffee and it doesnt really make a fine enough grind. A peppermill does a slightly better job but not really. I bought a brass turkish coffee/spice grinder and the amount of spice per crank was way too low but it produces a fine enough grind if you dont mind cranking all day to get a teaspoon of ground spice. So, Ive been considering an electric coffee burr grinder but dont know if it makes a fine enough grind.
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marlon says
A burr grinder allows you to dial in the texture of the spices but it’s quite a job to clean.
Shabnam says
Is it possible to grind Khashkhash ( poppy seeds) and Anardana ( pomegranate seeds) in a Krups grinder??