Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grinding spices with salt

I love the burst of flavor that comes from freshly ground spices, and the best way to achieve this is with a heavy mortar and pestle and a pinch of kosher salt. Instead of popping out of the mortar, cardamom and coriander are quickly reduced to a powder by the sharp edges of the salt crystals. I simply reduce the salt in the recipe by a pinch and proceed with my fragrant ground spice-salt mixture. This method also works wonders with garlic and citrus zest.

Ann Huber, West Lafayette, IN

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.