Grinding fresh spices releases aromatic compounds and volatile oils not present in their dried counterparts.
Spice and nut grinders perform the same task as food processors, blenders and coffee grinders, and only differ in capacity and power. They fill the void between food processors, which are too large to adequately grind spices, and manual grinders, which are too small to grind whole nuts but are ideal for spices. Although most kitchen utensils or devices that perform only one task are inefficient or superfluous, spice and nut grinders prove indispensable --- freshly ground spices are more aromatic and flavorful than dried spices, and nuts chopped in a grinder are more uniform in shape than those cut by hand.
Instructions
1. Remove the lid and fill the bowl with spices or nuts. Spice and nut grinders have a 1/2-cup capacity. If grinding almonds, only fill to 1/4 cup, because their near-flat shape uses half the volume as other nuts of the same weight.
2. Lock the grinding bowl in position. Position the lid on the grinder.
3. Press down on the lid to begin grinding. Grind large, whole spices by first pulsing them to a manageable size. Pulse star anise and halved cinnamon sticks three times and grind for 45 seconds or until desired texture is reached. Pulse whole nutmeg seeds 15 times and grind for 10 seconds, or until desired consistency is achieved.
4. Pulse nuts two to three times to produce chopped nuts. Pulse nuts 15 times and grind for 10 seconds to create nut flour.
5. Grind whole black peppercorns, cardamom pods, flax seeds and sesame seeds for 10 seconds or until desired texture is reached. Grind fennel and anise seeds for 30 seconds or until desired consistency is reached.
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