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Spice grinder


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Showing 1-11 of 11 posts in this discussion
Initial post: 4 Feb 2013 20:05:32 GMT
BirdmanC says:
I have spent hours searching the www, so I think I know the answer, but has anyone found a fast and simple way to reduce 10-20g (or so) of spices to a reasonably fine powder, at modest cost? (Strange that this hasn't been covered here before, but a search doesn't find anything.)
For something like 20 years I have used a Krupps coffee grinder (actually not a grinder at all as it reduces items with 1000 cuts), which is a design much copied. Problems - not washable or dismantlable so very tricky/tedious to clean properly so that there is no carry-over, the plastic lid is attacked by the essential oils in fresh spices, which adds to the problem of carry-over, and it is not designed for more than a very few 10's of seconds use in every few minutes.
I have more than one mortar and pestle - tedious and hard work. A pepper/salt mill works well, but is way too slow to produce a tspn or so of ground spice.

In reply to an earlier post on 4 Feb 2013 20:22:26 GMT
pixie says:
Revel Chrome Wet' N Dry Grinder Middle comes out for cleaning and it's brill!

Posted on 4 Feb 2013 20:48:52 GMT
BirdmanC says:
Hmmmm - 30% of the people rating it give it 1 star!! (The same number also give it 5 stars). It falls to pieces after not so very long.
As with so very many high ratings on products, I suspect that they are given in the first flushes of use and enthusiasm. How much use has yours seen Pixie?

Posted on 4 Feb 2013 20:52:34 GMT
Charlie says:
Elbow Grease?
This has been the only way I have found that's consistently reliable Birdman I'm afraid :(

In reply to an earlier post on 4 Feb 2013 20:55:28 GMT
BirdmanC says:
The Krupps grinder has lasted me years (and hopefully for years to come yet, with coffee), and is very reliable, but a total pain for the reasons above.

In reply to an earlier post on 4 Feb 2013 20:56:11 GMT
Last edited by the author on 4 Feb 2013 20:57:25 GMT
pixie says:
Loads. I've had mine about 3 years. I use it mostly dry, for spices. I cook alot with whole spices. I suppose it's down to individual taste BirdmanC there are other's I think...
Wahl James Martin ZX789 Spice Grinder with James Martin Spices Recipe Booklet, White/ Black

James Martin by Wahl ZX595 Mini Grinder 150 Watt, Stainless Steel

These two look good, great price too!

What I like about mine is it's wet and dry...

Posted on 4 Feb 2013 20:56:48 GMT
Scarlet Lady says:
Pestle and Mortar

In reply to an earlier post on 4 Feb 2013 20:57:48 GMT
pixie says:
Hello you!x

Posted on 4 Feb 2013 21:01:40 GMT
BirdmanC says:
You seem to have been remarkably lucky Pixie - all of the blade type "grinders" (the Krupps principle), get handsomely slated as being unreliable and uncleanable when used for spices. Presumably the blade(s) are removable in the Revel machine? Based on the ratings I'm not likely to throw £30 at it though, I have to admit.

Posted on 5 Feb 2013 08:54:17 GMT
Last edited by the author on 5 Feb 2013 08:54:31 GMT
I've a Spanish-made coffee grinder (Orbegozo) that I've used for my spices for years. To clean, I drop in a little raw rice and pulse it. The top, just wash either by hand or in the dish washer. Yes, it has become yellowed by turmeric because I mostly do Indian cooking but I have to say that doesn't bother me one bit. I'm quite happy with it.

Posted on 5 Feb 2013 18:37:09 GMT
BirdmanC says:
If you use a blade type machine that you can't dismantle, changing between radically different spices is a major problem. I am as likely to want to make a quantity of sweet cake spice or a single spice, after one of garam massala, as anything else.
I have tried pulsing the Krupps with rice, sugar, dry bread - you name it - they do not work well enough to clean the grinder for cake spice not to taste of cumin with a hint of chili - its down to small bits of damp kitchen towel to clean the base of the spindle and the underside of the blades.
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Discussion in:  cooking discussion forum
Participants:  5
Total posts:  11
Initial post:  4 Feb 2013
Latest post:  5 Feb 2013

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