July 30, 2013
As I experiment with new foods, I find myself using different tools. Lately I've become so dependent upon my spice grinder that I no longer put it away, but leave it sitting on the kitchen counter.
This is what I love about this grinder: it makes short work of grinding achiote for Mexican spice pastes, reducing the hard little grains to powder in mere seconds. It's great with the Sichuan peppercorns I use for Ma Po Tofu (and the handy plastic cover makes storing the excess easy). You can add liquids and whole cloves of garlic when making marinades. When it comes to grinding nuts for tortes, it manages the job in a flash. And then, of course, there are curries, for which it is absolutely essential.
Easy to clean (the cup goes right into the dishwasher), and easy to store (it comes apart so it fits into a drawer), I recommend this little grinder to anyone who's enamored of spices.
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