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I've always just toasted it in a pan until it leaves a slight oil in the pan, then pounded in a mortar and pestle. That's how they do it in China. Seems to work fine. The only bad result I ever had was trying to use the spice grinder to grind it.
 

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Discussion Starter #3
Actually i just emptied a spice grinder and was going to try that. We'll see.

I thought the part to use was the peppercorn but i guess not.
 

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Actually i just emptied a spice grinder and was going to try that. We'll see.

I thought the part to use was the peppercorn but i guess not.
The husk is the only usable part. I've never bought any that still had the seed in it. Be sure to toast them first. It makes a big difference.
 

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Yeah the husks are the spice. If you are seeing the actual black seeds often then your seller is basically ripping you off.

Toasting any spice before it is ready to go into a meal is too early. You always dry toast it just before adding. The idea is to heat up the volatile oils and release the aroma. Why do that and let it escape early if it wasn't going into the food now?

The empty pod shape is a poor shape for common pepper mill grinders.

Better to have one of those tiny small serving coffee bean grinders and use it like a food processor. Save it just for spice use.

https://www.amazon.com/Hamilton-Beach-Coffee-Grinder-80335R/dp/B005EPRFKO/
 
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