How To Blend Spices
- “Roast, Mill, Cook!” Recipe Book
- Easy Chicken Curry
- Oriental Fried Rice
- Sri Lankan Beef Curry
- Organic Artisanal Tandoori Chicken Masala
- Spicy BBQ Poultry Marinade
- Classic Garam Masala Spices - Mixed Vegetable Curry
- Fresh Chai
- Shepherd's Pie
- Dahl / Lentil Curry (GF)
- Sri Lankan Chicken Curry
- Aromatic Yellow Rice (GF)
- Kashmiri Garam Masala
- Tandoori Chicken
Using the Spicy Gourmet Spice Grinder
The custom designed Spicy Gourmet Spice Mill is strong, powerful, lightweight and durable. It features the highest quality stainless steel blade and a domed top that doubles as a measuring cup so you can see how much you’ve milled without taking off the top.
For best results, place the spices in the mill, replace the domed top and turn the mill up side down. Now, depress the switch and while the mill is running, slowly turn the mill the right way up. We do this to ensure that the spices do not get trapped between the blade and the bottom of the receptacle, resulting in permanent damage to the blade and mill.
To ensure even and thorough milling, press the on/off button to create a pulsing action and shake the mill slowly and gently as if you were mixing a cocktail in slow motion. Cleaning the unit is easy; simply wipe inside and out with a dry cloth.
Never place the mill or the top in a dishwasher, or use the mill to mix wet ingredients.
This mill is intended to be used to grind spices only. When grinding Ceylon Cinnamon, please break the cinnamon stick into smaller pieces before placing in the grinder.
Do not use it for grating nutmeg.
Do not use to grind Cassia cinnamon. The bark of the Cassia is extremely hard and will result in damage to the mill.