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I couldn't discern a commonality in bowl height or shape among the high or low performers, nor did blade shape seem to matter. (Some had blades that flared up on both sides while others had one side that angled downward.) The one aspect the winning models had in common was that their blades were between 8.5 and 10 millimeters from the bottom of the cup. This meant that large pieces couldn't settle below a too-tall blade, like in the Capresso Cool Grind Coffee & Spice Blade Grinder, which had arms that were 16.6 millimeters high. Shorter blade heights weren't good either. The Secura Electric Coffee and Spice Grinder's blade was only 2.7 millimeters tall, which was too low to catch the bouncy pebbly bits while they were spinning. Because of their inefficiency, the Capresso and Secura models also became warm to the touch before they were done grinding, which wasn't ideal since heat can hasten the loss of aromatic compounds before the spice is even added to your food.
Removable Bowls Weren't Always Easier
Serious Eats / Ashlee Redger
While some removable bowls made cleanup a snap, not all made life easier. The KRUPS Silent Vortex (not to be confused with the top KRUPS Fast Touch) had a blade that was loose in its setting, which let a significant amount of spice dust leak down into the base of the grinder. This fine powder got stuck in the angled corners and around the ridges (which there were plenty of both in the base and the lid) and actually took longer to clean than a fixed-cup system. The KitchenAid Blade Coffee and Spice Grinder was also hard to wipe out when spice ended up in its base (which happened after every test), plus its bowls had thin edges that I couldn't twist from above without fear of cutting myself.
Removable cup models also felt generally less efficient than fixed-bowl ones. Despite having a 10-millimeter tall blade and a similar wattage to the Mueller, the Hamilton Beach Fresh Grind Coffee Grinder couldn't grind cinnamon as finely or other spices as evenly. Its short cup was also hard to get in and out of the base, and it held onto spice dust and moisture underneath the steel lining in its bottom. The Cuisinart was the only removable-cup model that ground spices as powerfully and evenly as the fixed-cup winners, if a few seconds slower.
No Lid Was Completely Mess-Free
Serious Eats / Ashlee Redger
All of the grinders had some level of spice spillage, whether it was during or after grinding. For example, the Secura was one of the tidier models since its two-lid system prevented powder from escaping, but some seasoning still fell onto the outside of its base and the counter when I removed the lid to check inside. Even if they were better at containing the spice while grinding, I didn't find any models that were significantly messier or cleaner in terms of the quantity of spice that was left on the countertop after I pulsed and unlidded them a few times.
While spice grinders that had clear lids seemed to offer the additional advantage of being able to see inside while grinding, this was another aspect that wasn't a significant boon. The lids quickly got caked with spice dust while the blade was spinning, obscuring any interior views of the cup. Plus, most of the translucent lids that came in contact with the cinnamon while grinding became opaque because the potent oils in the cinnamon can degrade plastic slightly, turning it cloudy. (Cloves can have a similar effect.)
The Criteria: What to Look for in a Spice Grinder
Serious Eats / Ashlee Redger
The best spice grinder should be able to mill ingredients finely and evenly without feeling warm to the touch. I found that models with blades around 8.5 to 10 millimeters tall were able to achieve the best uniformity and speed. Fixed-cup systems tended to be more efficient than removable-cup grinders, but a removable-cup model can be quicker to clean as long as its blade fits tightly into the bowl so spice doesn't ge into the base. All the spice grinders will spill some amount of seasoning around them during and after grinding, but look for a spice grinder without too many sharp corners or seams in their bases, bowls, and lids because they are much easier to wipe down afterward.
Our Favorite Spice Grinders
What we liked: The KRUPS set a high bar for grinding consistent, fine powders faster than almost every other model. Not only did it handily granulate pepper and fennel seeds, but it also completely broke down hardy cinnamon sticks into a coarse sprinkle after just 30 seconds of pulsing. It got it about as fine as commercially ground cinnamon after one minute. Beyond its speed and power, I was most impressed by the uniformity of its spice mixtures at each step of the grinding process. At $20 at the time of writing, it's also a wallet-friendly buy.
What we didn't like: This was a fixed-cup grinder, so cleaning it wasn't as convenient as a removable-cup model. It held onto spice aromas from batch to batch, although this could be alleviated by grinding white rice between spices.
Key Specs
Serious Eats / Ashlee Redger
Serious Eats / Ashlee Redger
What we liked: This lightweight, powerful model was tied with the KRUPS for performance. It efficiently broke down peppercorns into a uniform sprinkle, produced a lovely cinnamon powder, and only took one 10-second pulse to granulate fennel seeds. It's about the same price, too, so it's a great alternative if the KRUPS is unavailable.
What we didn't like: Since it's another fixed-cup grinder, it must be wiped out with a damp cloth rather than washed under running water or in the dishwasher. Some ground spices got stuck in the seam between the stainless steel bottom and plastic walls, but a toothpick helped remove any leftover debris. Because the model I tested was white, a tan ring developed around the sides after the cinnamon test. A baking soda paste took care of most of the discoloration, though, and Mueller offers the grinder in other colors that would be less likely to stain.
Key Specs
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Serious Eats / Ashlee Redger
Serious Eats / Ashlee Redger
Serious Eats / Ashlee Redger
What we liked: The Cuisinart was the only grinder designed specifically for spices and nuts rather than coffee. Its dishwasher-safe, removable bowl and lid made it as easy to clean as it was to use. It ground the spices quickly and evenly in every test. The grinding cup had a clear max capacity line to prevent overfilling. It also came with a cover to store extra spices directly in the cup after grinding. I appreciated that I could tuck the cord into the base after using it, making for a tidy storage solution.
What we didn't like: This model was pricey compared to my other two favorites and needed an extra pulse or two to match their results. It was among the bulkiest models in the lineup, but its roomy cup could only fit six tablespoons of black peppercorns. (It's worth noting, however, that the user manual did say it could be filled with up to eight tablespoons of spice). Its lid had a seal along the top that could be hard to reach with a sponge when cleaning by hand.
Key Specs
Serious Eats / Ashlee Redger
Serious Eats / Ashlee Redger
Serious Eats / Ashlee Redger
The Competition
FAQs
What's the best way to clean a spice grinder?
If your spice grinder has a removable lid and bowl, check the user manual to see if they are dishwasher safe. Otherwise, you can wash any removable parts with a soft cloth or sponge, warm water, and a mild detergent. For fixed-cup spice grinders, it's easiest to dust out excess spices with a dry pastry brush, then wipe down the interior and exterior with a dampened cloth. Regardless of bowl style, most spice grinders are not watertight nor waterproof, so don't add water directly to the bowl while it's attached or submerge the base in liquid. For stains and lasting odors, try wiping out the interior of the grinder with a moist towel dipped in baking soda or distilled vinegar. To remove particularly stubborn aromas, grind two to three tablespoons of raw white rice until it is finely powdered, then clean the grinder as directed.
What kind of blades do spice grinders have?
Electric spice grinders are also called blade grinders because they have two winged blades that spin around a central base. They are often compared with burr grinders, which work by cutting ingredients (usually coffee beans) between two surfaces that are etched with sharp teeth. While we prefer burr grinders for coffee, blade grinders are better for spices because they are easy to clean, quick to set up, and good for small quantities.
Can you grind coffee in a spice grinder?
You certainly can pulverize coffee in a spice grinder (in fact, many blade grinders are marketed primarily for coffee), but we prefer using a burr-style grinder to prepare our beans. Burr grinders produce more uniform ground coffee, plus you can set them to specific particle sizes depending on your preferences and brewing method.
What are spice grinders best used for? Are they good at grinding larger spices?
Our favorite spice grinders can pulverize just about any whole spice'from big chunks of cinnamon sticks to brittle dried rosemary leaves'in seconds. They can also make powders from ingredients like freeze-dried fruits and dehydrated chiles, crush tea leaves or dried flowers (like hibiscus), or break apart small quantities of crackers and cookies into crumbs. Most electric spice grinders are only suitable for processing dry ingredients, so check your specific model's instruction manual before adding nuts, fresh herbs, or aromatics that can release moisture when ground. We'd recommend a mini food processor or a mortar and pestle instead for making pastes and herby sauces.
What's the difference between using a mortar and pestle and an electric spice grinder?
A mortar and pestle set is a traditional choice to pound dried herbs and seeds and prepare items like pesto, guacamole, and curry pastes that incorporate fresh components and oils or liquid. On the other hand, an electric spice grinder is specifically designed to granulate dried ingredients only. A spice grinder can be quicker and easier to achieve a fine powder with, but a mortar pestle is more adaptable and offers better control over the finished product.
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