The Big Downside Of An Electric Grinder That A Mortar And Pestle Eliminates Completely - Tasting Table

"Using whole spices in your cooking is the best way to get really punchy flavor into a dish. The fragrance released when toasting a pan of cumin, coriander, fenugreek, cinnamon, and all the rest for a homemade curry is intoxicating. But there is one downside: you still have to grind them. And if you choose an electric grinder for that task, you can actually wind up losing a lot of that fragrance."

"But for the best results, you may want to stick with the old-fashioned technique and grind it all up with a mortar and pestle. You see, electric grinders generate a lot of heat, and this can lead to increased oxidation of the spices and an overall loss of quality. The mortar and pestle requires a bit more elbow grease, but doesn't generate heat in the same way."

Whole spices release intense fragrance when toasted, delivering superior flavor to dishes. Toasting cumin, coriander, fenugreek, cinnamon, and others enhances aroma but requires grinding. Electric spice grinders are fast but generate heat that accelerates oxidation and diminishes fragrance and overall quality. Industrially ground spices can suffer temperature-induced quality losses approaching 40%. A mortar and pestle avoids heat buildup and better preserves volatile oils, yielding more punchy flavor despite requiring more effort. Affordable heavy-duty granite mortars exist, and lighter tasks can use improvised tools like a bowl and an ice cream scoop.

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