Cast Iron Spice Grinder Vs. Mortar and Pestle

Question

I was thinking of getting the cast iron spice mill. In the email blast, it discusses adding zest, garlic, herbs, etc...  However, on the store page it says to only use dry spices. I have also been considering a mortar & pestle, which I believe can be used to just grind spices as well as incorporate other non dry elements. Am I correct?

Lynn Clark · Accepted Answer

Hi Tamara - thanks for your question. You are correct - the Skeppshult Cast-Iron Spice Mill in the Milk Street Store can only be used with dried spices. Since it's made of cast iron any acid or even salt can cause the cast iron to corrode. We do love it, though, for grinding small amounts of dried spices, since it grinds the spices more coarsely than an electric grinder. It handles tough spices that can even trip up an electric spice grinder like peppercorns and cumin seeds like a pro. That being said, you can definitely use a mortar & pestle to grind dried spices and also incorporate salt, citrus zest and juice, and fresh herbs. We are currently testing some and hope to add one to the store soon! In the meantime, my personal recommendation would be to get one that is at least 6" in diameter and made of a heavy material like granite or ceramic. Some of us at Milk Street prefer the more coarse texture of granite especially for grinding tough dried spices and nuts like in our Egyptian Nut-and-Seed Seasoning whereas others prefer a smooth ceramic one, which is a little more delicate when making our Pesto alla Genovese the traditional way. I think either style would be a great addition to your kitchen! Best, Lynn C.

Cast Iron Spice Grinder Vs. Mortar and Pestle

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