Andy M.
Certified Pretend Chef
Considering the original method for grinding spices was between two rocks, there needn't be a high level of science applied to the process.
Wow, so much info and opinion! I was wanting a burr type as I have heard that the whirly blade type produces uneven results for spices. You know - some fine pieces and others much larger.
Also, I generally dislike whirly blade anything. I think it brutalizes the food. Burr-type is more of an old-fashioned thing. Please don't ask me why, it's just my own personal feeling that I can't defend on rational grounds. I won't make smoothy-type drinks in a blender. I will crush things up in a slow-moving auger-type juicer and then mix everything together with a whisk. A personal preference.
I've heard that there are indeed small, home-style burr grinders for hard spices. GB, why do you say that a burr grinder would not be as good as a whirly blade type for spices? I am curious, now.
Sure do appreciate all of your input.
With spices you generally want a fine grind. A burr grinder is great at getting larger grinds that are consistently even. A blade type will be less expensive and get nice and fine.GB, why do you say that a burr grinder would not be as good as a whirly blade type for spices?
That is still the way I grind most of my spices. I use a mortar and pestle. Freshly ground spices have a different flavor and aroma than the boxed variety.Considering the original method for grinding spices was between two rocks, there needn't be a high level of science applied to the process.
That is still the way I grind most of my spices. I use a mortar and pestle. Freshly ground spices have a different flavor and aroma than the boxed variety.
Hey, Andy, that is one tough looking mortar & pestle. Where did you find that picture?
Hey, Andy, that is one tough looking mortar & pestle. Where did you find that picture?