Posted by Adriana Noton | Posted in Home & Garden | Posted on 13-04-2011
Tags: bongs, business, Family, herbs, hobbies, Home & Garden, leisure, pipes, recreation, Smoking, society, tobacco
If you are a connoisseur of fine foods, spices, herbs or tobacco, finding the right herb grinders is a labor of love. Spices become more flavorful when they are ground because there is more surface area exposed to the air. The greater the surface area, the more the oils and scents of the spices are released into the air and into the food.
Some spices release their flavor in water, oil or fat, so they can take some time to soak into the food and provide the desired flavor. Generally, spices are added to food at the beginning of cooking. The added time allows the flavors to saturate the food. Some cultures heat the spices in a dry pan before adding to food so their flavors become much more pungent.
The most potent use of herbs and spices is to store them whole, and then grind them as they are needed. They remain fresh for about two years when whole because so little of the surface is exposed. When they are ground, they only retain flavor for about six months. When storing, it is best to protect them from heat and light.
The mortar and pestle is the classic herb grinder. It allows you to see the size of the particles and can be used to blend multiple spices together. The drawback is that it is very time consuming and takes a lot of energy to grind just a small amount of hard spices like peppercorns.
Different materials have been experimented with, but the favorite is still a stone or marble product. The spices are placed in the bowl of the mortar and crushed by grinding the pestle against it. Micro planes can be used for grinding small amounts of spices or zesting lemons and oranges. Coffee grinders can be used but the flavor of the spices may be muddied with coffee flavor.
Anodized aluminum is used to create a round, grinder, about an inch or two high. It separates and has teeth inside that grind the spices. It is also used to shred tobacco. The longer you grind the spices, the finer the end result. If tobacco is ground for a long time, it eventually becomes snuff.
This same type of grinder can have variations, including two, three or four compartments, with screens separating them. The screen sifts the contents, letting particles like pollen fall through and keeping larger plant pieces stay on top of the screen.
More recent developments include handheld electric grinders. They are capable of grinding small amounts of herbs and spices. They require no physical motion. Grinding mills have receptacles that hold the whole spices. When freshly ground spices are needed, the unit is twisted, forcing the spices through teeth. Often mills have a dial to select the size of the final product.
The actual mechanics of herb grinders has not changed significantly in centuries. The materials used to make the casements has improved, though, making them lighter and easier to handle. They are one kitchen tool that it is difficult to do without.
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