CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Mortar and pestle is the way to go for spices in my experience. I love mine and use it all the time. Doesn't do cinnamon all that well though but for curry paste, dry spices, and a few things like tapenade and som tom it's great
We have a molajete and when time is no concern, it gets used.