Pros: Stylish design, inexpensive, durable
You can use it to grind all kinds of spices, including pepper, sea salt, and more. Its ceramic grinder won’t corrode, and the large capacity makes it easy to grind a lot of your favorite spice quickly. On the finest setting, the grinder produces a true powder.
You feed the spices through a small door on top of the grinder, turn the crank, and the spice grounds collect in the bottom bowl. Or, you can remove the bowl and add the seasoning directly to your meal. There are six different colors to choose from, including 5-dark silver, silver, antique copper, and antique gold.
Cons: Accumulates spice residue on motor housing, emits an electrical odor
Updated on 10/24/2019 by Owen Burke: Updated prices adn formatting.
Pros: Doesn’t require electricity/batteries, easy on the hands
Pros: Affordable and achieves an even, fine grind
One buyer mainly used the grinder for rye berries, oats, triticale, kasha, einkorn, wheat berries, and caraway seeds. Some of the verified purchasers warn that this unit is much more suitable for spices than for coffee because it works so fast that the grind can become too fine for many coffee makers if you are not careful.
First, you load the spices you want to grind into the front door. Then, you adjust the desired coarseness by turning the knob on the bottom of the device either clockwise for a finer grind or counterclockwise for a coarser grind. To operate, you move the ergonomic BPA-free hard plastic handle back and forth. This causes the ceramic stone grinder to break the spices into smaller particles.
There's nothing like freshly ground spices to take any dish to the next level. These are the best spice grinders you can buy.
Based on what you said you wanted, I’d be looking for a used, supermarket style (big, easy access top hopper, no doser, lot of grind adjustment range, runs cool) burr grinder. In other words, “Bunn” was a great suggestion to begin with. The only drawback is the do-re-mi.
Burr grinders generate far less heat than they’re cheap cousins, blade aka propellor grinders. And good burr grinders come with a very precise and extensive range of coarse to fine control. There are hand operated burr coffee mills but they’re way too slow for what you’re planning — not to mention the stress on your rotator cuffs.
Anyway, give Chris a call 51-452-5995, they know as much about grinding as anyone on the planet. And they’re friendly. They won’t yell at you because it’s a non-coffee question. They may not be able to help you, but they won’t yell. That loud. Also start checking ebay for used, high quality burr grinders with a lot of grind adjustment range, and preferably without a doser. A supermarket size, type, style grinder would be the perfect amount of overkill.
With those kinds of amounts of spices you will have a problem with overheating in the grinder–burning and scorching the volatile oils of the spices. Try freezing or chilling the spices first.
Burr coffee grinders come to mind. (Bunn-omatic, etc.)
If you buy a burr grinder, you’ll have to go to some effort to keep it clean after grinding chilies. There’s a product called “grindz” which you put through the grinder and does a fairly effective job. I use stale bread sometimes, which is almost as good. But sometimes you just have to take it apart and clean it. Which is a nuisance.
Large commercial operations grinding continuous large lots use custom grinders with exotic cooling like liquid nitrogen. However, for your purposes, you should be okay running several batches through a decent burr grinder. If I were you, I’d contact Chris Coffee and ask them if they thought the Barzata Maestro could handle spices. Barzata’s the minimum level of burr grinder I’d think about 100. I wouldn’t consider a Kitchen Aid or a Cuisinart — they’re too poorly made. The next step up would be something along the lines of a Rancilio Rocky doserless, about $370, A bottom of the line Bunn without a doser is about $600 new.
I think you may be confusing burr grinders with propellor grinders. Propellor aka blade grinders have a little blade that whirs around like blender. Blenders have a set of grinding wheels mounted on a shat, set inside a tube above a lip. The spices or beans or whatnot, are ground against the lip by the wheel, and fall as “grinds” or “fines” down the shaft and out a chute.
At small quantities, even restaurant quantities, most people would use a propellor grinder for grinding.
I make chili powder from 8 different chili's and in 2-3 pound batches. I need a spice grinder that can handle the whole dried pods along with cumin etc…