but not for grinding coffee (I get my caffeine through sodas). I use this handheld grinder for grinding spices quickly and efficiently. The metal blades spin at very fast speeds on this grinder and chop spices anywhere from a coarse to a powder fine grind depending on how long you push the button. The design is safe (a momentary switch on lid ensures the unit can't be activated when open) and convenient (the lid doubles as a carrying vessel for the ground spices). Cleaning the device could be easier, but using a small paint brush to brush out the grinding bowl and then wiping with a wet cloth or paper towel does the job. The lid can be rinsed and washed with warm soapy water easily. Best of all, this grinder takes up less than 3-1/2 in. (9 cm) round of space in my cupboard.
Unfortunately, a month ago I managed to ruin my grinder's lid. In the past, I've ground all sorts of spices in the grinder without incident - black peppercorns, cumin, crushed red pepper, and the like (spices with moisture like garlic I reserve for the food processor as it's easier to clean). However, while preparing a batch of spiced molasses cookies, I ground some whole cloves in the grinder and found that the transparent plastic lid had become rough textured and opaque on the inside. No amount of washing restored the lid to it's previous condition or removed the smell of cloves. It looked to me as if the oils in the cloves had reacted with the plastic and altered its properties.
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If you choose to grind your own Cloves, do not use a grinder that has plastic parts. Clove oil can cloud some plastics.
It turns out that allspice also has the potential to ruin some plastics. So, learn from my mistakes and don't use cloves or allspice in a plastic grinder. Otherwise, for $20, the Krups is a versatile tool to have in your kitchen.
Mortar and Pestle?
I find that the small amount of extra effort it takes to use a mortar and pestle doesn't seem to yield better results than my Krups Grinder. In fact, for dry spices, all I manage to do it smoosh them and scrape them around the bowl, while the spice grinder in two seconds has chopped them into a potent powder. However, for herbs and undried spices, the mortar and pestle does a great job crushing and releasing flavors. If I had to choose between the two, I'd take the Krups and use a Meat Pounder (the smooth head of a meat tenderizer) or a large hammer for crushing other spices.
Replacement Parts?
I contacted Krups by calling their customer service line at 800-526-5377. I explained what happened to my grinder's lid and asked if I could get a replacement part. The customer service agent, named Taly, explained that lid damage is considered normal wear and tear and I would have to purchase a replacement part. The replacement parts will most likely need to be purchased directly from Krups since a retailer or dealer won't carry them normally. He gave me the telephone number of Krups Parts Ordering.
I called 888-344-0727 and inquired about the part I needed (Part #04847 it turns out) and was told that it was $5.55 for the part and $4.25 for shipping. It seemed that $9.80 was quite a bit to pay for a grinder that costs less than $20. He suggested that I find out if there was a service center near me and I could try to see if they had the part in stock. I called the first number back and found out there was service center in Concord, California (a little more than an hours drive from me). I called California Electric and was told that they don't have the part in stock, but could order it. The part was $4.99 and ordering a part from the factory carries a flat shipping charge of $5.00. I asked if there was anyway to waive the shipping (i.e. if they bundled my lid in with their next order from Krups) and was told this was not possible.
Would I still recommend the Krups Fast Touch Grinder? Sure, just don't grind cloves or allspice in it.
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I do use my krups grinder for cumin seeds, celery seeds and related. Oh and coffee beanses, I think that's it though.
Biggles / http://www.meathenge.com/
First, I put some rock salt in and ground it to dust. This mostly got rid of the clove smell and remaining discoloration. I washed the lid with water to remove the remaining salt. I wiped down the inside of the lid with a rag moistened with acetone. (Careful you don't use too much or the whole thing will melt!) This smoothed out the dings left from the rock salt. Wash it again with hot soapy water, and you're left with a once again useful grinder. Note that this does cloud up the clear plastic cover, which doesn't matter to me.
I forgot another use for those fancy eelectric grinders. I usually end up with leftover dry rubs, which can sit around for a few weeks or more getting stale. Take that dry rub and whiz it a few times and the bright aroma of the spices/herbs/chile comes back to life. Along those same lines I've found that when I'm forced to use pre-ground coffee outside of the home, I'll see if I can't find a grinder to brighten up the pre-ground grounds. You bet.
Biggles / http://www.meathenge.com/
But because of the sheer hassle, I would instead recommend getting two, one for coffee and one for spices.
I have a granite mortar and pestle (available from any Thai store). Cleaning is a breeze, and I use it mainly for coarse-grinding spices, or bruising herbs. Anyone who prefers making pesto in one of these instead of a food-processor is misguided.
Gopi
I'm not misguided. I know better and have 28 years worth of pesto making experience to back it up. Tried it all and put it to the test of others.
It isn't up for debate, there are too many books, magazines & teevee shows to prove otherwise. If you enjoy it and find it helpful, that's fine and great that you've found a path that you find helpful. I'm all for that. But don't put forth your point of view being the one and only way to make perfect pesto, it just isn't so.
I'll take it both ways and enjoy it to the ends of the earth. But those are two very different ways of doing the same thing and they don't produce the same product.
Also keep in mind I'm not a fan of the modern machine. I'll outbake you on bread over a bread machine. I'll out render you on home rendered lard versus grocery store crap.
I buy wheat berries to make my own flour for bread and I'll out smoke you with your gas grill versus my apple wood fired pit.
I'm a card carrying lunitic food snob and food processors blow chunks. I'm not misguided, just out of my mind in love with food and pay attention to way too many details. I let Michael know a few months ago I was trouble and I aim to prove it. Take your modern electric deevices and put them back where they belong, in the trash.
Biggles / http://www.meathenge.com/
That's lunatic. Ya know, having something to do with the moon. Sorry about the typo.
Biggles
Seriously, I'm glad I've got active posters and commenters on this website and the forums like Dr. Biggles - otherwise we couldn't have a dialogue about food. CfE would just be another recipe site with some kid writing webpages on topics he has no expertise in and no one to keep him honest.
I appreciate everyone's comments and opinions and love to hear about how others are tackling cooking (with or without modern "conveniences" - regardless of if it's done simply for survival or for the sheer love of it.
I've been lurking for awhile - My first post.
Try harder? Jeez, I thought that was a pretty good effort back there. I'll see what I can do for ya.
I used an electric thing yesterday at work. One of those home deep fryer rigs. I've been persuing a special type of fried chicken and thought I would have more time to deal with it at work. You see, I have 2 small kids at home and don't have a lot of time for kitchen work.
Anyway, this type of chicken has been elusive to say the least. The long & short of it is the damned fryer is about 50 degrees F short. I used that new fancy Thermopen (badass rig to say the least) and it was obvious what my problem was. Dang electric fryer. I'm thinking I might order that really nice cast iron chicken fryer KIT from Lodge. It comes with a large deep cast iron fry pan, basket (I don't use the basket) and a nice thermometer. At least this way I can make sure I have at least 375 if not closer to 400.
Biggles / http://www.meathenge.com/
-Dranore
I am looking for a coffee grinder to grind spices but I am not able to find Krups grinders in many stores. can someone tell me which stores may have them. also is there any other grinder good enough to use for spice grinder??
Jacques Pepin and Michel Richard would like to have a word with you. So would James Beard, were he alive today.
You can dice an onion by hand in the time it takes to put the blade into a food processor and there's less to clean up. By the same token, there is no contest with my bread machine's mix mode when I'm making dough (which ferments for three days!) for a pizza party.
Yes, give me a wrench over a Vice-Grip® any day -- right tool for the job -- but stone age does not equal "master technique." Also, THEORY is important.
We could learn about vacuum tubes "just in case" but going forward it's chips ahoy, mate.
Nice article, I didn't know electric grinders went for so little. I'll keep an eye out for 'em!
MLE
I did break the button on my lid once... Luckily they are stocked at my local service center (in Sacramento, CA) and it's only about a 5 minute drive next door to the specialty grocery store I more or less live in.
I love my old krups grinder. If you can find one of the type 203s that was made in Hong Kong. Those older models are indestructable and much better than the ones made in mexico or china. All that wears is the lid.
Thanks for the tips -- I think I will replace it with the cuisinart or kitchenaid. Not having a removable bowl for washing is just bad design.
tOM
Thanx for any help.
Thanx for any help.
Thea, I think you're referring to Art Culinaire. Here's the Amazon.com link.
I'll go shopping for it today and though it appears that Krups is not available in many stores, I think any good coffee grinder should do the job.
- Shailesh
Thank you very much.
-Rachel
However, that would work great if you grow your own spices. Just dry them and then grind them up, beats grocery store stuff.
I use my Krups grinder regularly. I have ground cloves one or twice. Mostly I grind the same group of spices in the grinder, and the residual smell of cloves does not matter.
I usually clean my grinder by throwing in a small quantity of rice and grinding it, moreover, an addition of baking soda to the rice might absorb any smell. As a last resort, before throwing out a grinder, try grinding charcoal granules in the unit before throwing it out. They could be obtained in small quantities at your local aquarium supply store, and will tend to absorb any residual oils left by the spices. :)
My wife ruined an earlier grinder by washing it under water. It caused the motor shaft to seize. I was disappointed, but quickly replaced the unit.
I've done cloves before and had no real problem with them clouding up the cover (maybe I should reconsider my fresh-whole-spices source...). Cinnamon sticks kill it, though: I've got a nice, brownish-red sheen on the thing, and it smells of cinnamon. I've tried grinding both NaCl and rice, but I'm still stuck with the cloudy lid/smell. I'll have to give (rice + baking soda), followed by a *very* thorough wipe-down, followed by vinegar a try...the thorough wipe-down because we all know what happens when vinegar and baking soda come in contact :)
Michael, your site is awesome. I'm a recently-graduated chemistry/computer science guy, but I'm doing grad work in materials science/engineering...and this website has become my homepage :)
By the way, I think the reason my old Regal worked better is because of a higher speed motor.
Gin
DAMN that Evelyn Wood speed reading.
I thought, hmmm . . . maybe those Italians don't like the way we make sauce.
Your site is original, and I'm sure a source of pride for you.
Read the SNAFU about grinding cloves, and wondered if you just don't have ONE grinder for these types of spices, one for coffee, one for other products -- this way, you don't need to buy a mortal and pestle just ask KRUPS for more products! And keep a few for the individual needs.
By the way, I found the Chasen's Chili years ago in the newspaper and have been making that chili every since. It's a GREAT fall food!!
But DUDE . . .what is UP with you confirmation code!?!?!?
seriously looking for a grinder that really works fore spices and poppy seeds, any idea
But cloves and cinnamon are so hard I usually resort to an iron mortar and pestle you can get for a couple bucks at any Indian grocery store.
If you just want experiment, go to a Goodwill store. There's always a zillion at the one near me and they go for a couple bucks each.
I have an old much-loved Krups Coffee Grinder (203-71) that has been used to grind spices but the Kitchen Aid is clearly superior. For one thing, the Kitchen Aid stainless steel "cup" is much deeper and less of the clear plastic cap is exposed to the grinding activity.
If I had space in my small home kitchen, I'd have both: The Krups for coffee and the Kitchen Aid for spices.
Until I have a larger kitchen I'll use my old set of two white ceramic nesting mortars and pestles. I've had them so long I don't remember where I got them. It may have been Pier 1 before they went so upscale.
http://www.cuisinart.com/catalog/product.php?product_id=801&item_id=995&cat_id=7
I love the cleanup on the Kitchenaid. The deep removable grinding cylinder really helps.
Before this one I'd had a grinder given to me as a gift; similar to the Krups, but store-branded from Gloria Jean's. The motor on that eventually burned out, but I found it wasn't hard to clean with a little bit of bread or rice. Not nearly as convenient as the current one, though.
I believe the grinder you are talking about is the Kitchen Aid BCG100. They seem to be discontinued, but a google search did turn up suppliers who still stock them. The cup in which you grind the spices is stainless, but the cover is plastic.
-Cheers.
I wish khow if with the KRUPS SPICE GRINDER is it possible to pulverizing sugar, for making fine POWDERED SUGAR.
Or do you have other GRINDERS suitables for to pulverizing the sugar?
Thanking to you for your kind attention, I remain you.
M LAROSA
I wish khow if with the KRUPS SPICE GRINDER is it possible to pulverizing sugar, for making fine POWDERED SUGAR.
Or do you have other GRINDERS suitables for to pulverizing the sugar?
Thanking to you for your kind attention, I remain you.
M LAROSA
I routinely make small batches of superfine sugar by grinding normal granulated sugar in the Krups coffee grinder.
I don't grind cloves or allspice, yet my grinder is not only turning color, but the plastic is slowly grinding away and disappearing. Seems that this particular grinder with its plastic parts CANNOT be used as a spice grinder, if you expect it to last! I had ground a lot of other spices in it, and can conclude that the plastics are not abrasion resistant enough. Coffee beans yes, spices NO.
Has anyone heard of an outfit from India called Sumeet Centre Inc.? Williams & Sonoma briefly sold a product of theirs called a "Sumeet Multi Grind" & that baby will grind spices, puree nuts (Almonds,filberts,etc.),Coconut, anything. It's good for Asian, Mexican, Indian (as in India), any cooking you want to do. It's got a 400 watt motor in the Multi Grind & they have a bigger one that has a 750 watt motor in it! The Multi Grind with the 400 watt motor is around $90.00, that's not real cheap but not real expensive either. Anyway I thought I'd mention it, I just found out about it on the internet earlier, I'm going to try to get one as soon as I can, you might want to check it out too! Oh Well! That's it for now Chiliheadtoo out!
"Fenugreek?" you say? It is simply a MUST and an essential component of curry. Don't let anyone tell you otherwise.
First, I put some rock salt in and ground it to dust. This mostly got rid of the clove smell and remaining discoloration. I washed the lid with water to remove the remaining salt. I wiped down the inside of the lid with a rag moistened with acetone. (Careful you don't use too much or the whole thing will melt!) This smoothed out the dings left from the rock salt. Wash it again with hot soapy water, and you're left with a once again useful grinder. Note that this does cloud up the clear plastic cover, which doesn't matter to me.
I use the same grinder for spices and coffee, too, but then I am quite fond of spiced coffee. I regularly grind various combinations of spices with my coffee beans, including smoked poblano chilies (my cousin owns Sparkling River Peppers which grow, smokes and sells these), cardamom, black pepper, allspice, coriander seed and ginger. -Gray