February 20, 2021

Back to the Grind

Back to the Grind

There’s something about freshly ground pepper that makes any great dish even better. At CrateChef, we believe this is true of all whole spices. Compared to ground spices, they last much longer and produce more universally fresh and complex flavors.

And while using a mortar and pestle to grind spices sounds romantic, using a quality spice grinder makes the process faster and easier. Nik Sharma, our February/March featured chef, originally reigns from the spice capital of the world, India, and has included a handy spice grinder in this month’s box. He says nothing beats the way fresh spices liven up a dish. This spice grinder is compact, simple to use, and easy to clean. It’s a staple in every kitchen – or at least it should be.

This essential tool can be used to shred just about any spice. Grind peppercorn over pasta, star anise into stew, nutmeg over eggnog, or even black sesame seeds for a paste. Toasting spices beforehand also strengthens their potency. 

Ultimately, buying and grinding whole spices yourself enhances the flavor of every dish they touch. It’s a simple trick to spice up your cooking in more ways than one. Let us know how you plan to use freshly ground spices in your cooking.

Leave a comment

Comments will be approved before showing up.