Grind Like a Pro: 10 Hilarious (but Totally Legit) Ways to Crush Spices Without a Mortar and Pestle

Welcome to the spicy side of life! If you’ve ever found yourself mid-recipe, staring at whole spices with no mortar and pestle in sight, don’t panic — we've got your back. This blog is all about practical hacks, quirky tools, and kitchen improvisation that’ll turn you into a spice-crushing wizard faster than you can say "cumin".

Table of Contents

• The Classic Dilemma: No Mortar, No Problem?
• Top 10 Tools You Probably Already Own
• How-To Guides for Each Method
• Spice Grind Fineness Comparison Table
• Pro Tips & Tricks for Spice Grinding Success
• When to Skip the Hack and Buy Pre-Ground
• Final Thoughts: Grind On, Brave Soul

The Classic Dilemma: No Mortar, No Problem?

Let’s be real: not everyone owns a mortar and pestle. Some people think it's just for show on Instagram or for crushing garlic like an Italian grandma. But what do you do when you're making ras el hanout and realize you forgot to buy one? Or worse — you had one, but it broke last time you tried to crush peppercorns like Vin Diesel in a spice movie.

The good news? There are dozens of ways to get those spices ground up without buying new gear. In fact, you probably already own half the tools you need. Let’s dive in!

Top 10 Tools You Probably Already Own

We’ve scoured kitchens, garages, and even camping kits to bring you these totally usable — and occasionally hilarious — alternatives. Here they are:

• Ziplock bag + Rolling pin — The classic “I’m-not-a-tool-but-I-play-one-on-TV” method.
• Cutting board + Chef’s knife — Chop, chop, mince, mince… repeat until fine.
• Blender / Food processor — Just make sure it’s dry before you start.
• Coffee grinder (dedicated to spices only!) — A game-changer if you’re serious about flavor.
• Parchment paper + Meat mallet — For those who love therapeutic pounding sessions.
• Canning jar lid — Not just for sealing jam anymore.
• Flat-bottomed drinking glass — Your wine glass could work too… if you’re feeling reckless.
• Cheap manual hand mill (like a pepper grinder) — Don’t throw out that sad little salt shaker from IKEA.
• Old school cheese grater — Works best for softer spices like nutmeg.
• Bamboo sushi mat — Wait, hear us out…

How-To Guides for Each Method

Each method has its pros, cons, and levels of satisfaction. Let’s walk through how to actually use these everyday items to get your spices ground like a pro.

1. Ziplock Bag + Rolling Pin

• Place spices inside a quart-sized ziplock bag.
• Remove as much air as possible and seal tightly.
• Place on a sturdy surface and roll over with a rolling pin until spices are broken down.
• Shake and repeat for finer texture.

2. Cutting Board + Chef’s Knife

• Place a small amount of spice on the cutting board.
• Rock the knife over them repeatedly using a chopping motion.
• Gather into a pile and repeat until finely chopped.

3. Blender or Food Processor

• Dry blend the spices for a few seconds until pulverized.
• Be careful — over-blending can create heat and burn off volatile oils.
• Use pulse function to control consistency.

4. Coffee Grinder (Spice-Dedicated Only)

• Make sure the grinder has never touched coffee (or live dangerously if you don’t care).
• Add whole spices and grind to desired fineness.
• Empty immediately and clean thoroughly after each use to avoid flavor contamination.

5. Parchment Paper + Meat Mallet

• Place spices between two sheets of parchment or wax paper.
• Place on a stable surface and pound gently with a meat mallet.
• Check progress periodically to avoid turning spices into dust.

6. Canning Jar Lid

• Place spices under the inner lid ring (the part with threads).
• Press down firmly and twist like you’re screwing on the top.
• This works great for soft seeds and pods.

7. Flat-Bottomed Glass

• Put spices on a hard surface (cutting board or plate).
• Use the bottom of a sturdy glass to press and grind in circular motions.
• Best for small batches.

8. Manual Hand Mill

• Find that dusty old salt grinder from your college days.
• Add whole spices and twist away.
• Results vary based on the mill quality.

9. Cheese Grater

• Use the finest holes available.
• Works especially well with nutmeg, cinnamon sticks, and dried ginger.
• Keep fingers clear unless you enjoy micro-shavings of skin mixed in.

10. Bamboo Sushi Mat

• Wrap spices in cheesecloth or parchment.
• Roll up tightly in the bamboo mat and twist ends like wringing out laundry.
• Unroll and sift or sift again if needed.

Spice Grind Fineness Comparison Table

Tool	Fineness Level	Pros	Cons
Ziplock + Rolling Pin	Medium-Coarse	Cheapest, most accessible	Inconsistent grind
Blender	Very Fine	Fast and efficient	May retain odors/oils
Coffee Grinder	Ultra-Fine	Great for spice powders	Requires dedicated unit
Chef’s Knife	Coarse	No extra tools needed	Time-consuming, uneven
Cheese Grater	Very Fine	Perfect for root spices	Limited use case

Pro Tips & Tricks for Spice Grinding Success

• Toasting first = more flavor: Toast whole spices in a dry pan before grinding to unlock deeper aromatics.
• Small batches win: It’s easier to manage and avoid over-processing.
• Use gloves: Especially with spices like chili or turmeric that stain hands.
• Label everything: If you make custom spice blends, label and date them — trust us.
• Clean tools immediately: Spices can cake and stick to surfaces, especially in blenders.
• Store freshly ground spices separately: They lose potency faster than whole ones.

When to Skip the Hack and Buy Pre-Ground

Sometimes, convenience wins. If you’re grinding for a dish that doesn’t require intense aromatic depth (say, boxed mac and cheese), pre-ground might save you effort and still taste decent. Also, some spice blends like garam masala or Chinese five-spice are complex and tough to replicate perfectly at home without the right tools.

However, if you want bold flavors, freshness, and that wow factor — nothing beats freshly ground. Plus, you look way cooler doing it.

Final Thoughts: Grind On, Brave Soul

You now hold the keys to the spice kingdom. Whether you’re using a ziplock bag, a meat mallet, or that random Nutribullet you bought once and never used again — you’ve got options. And more importantly, you’ve got flair.

Remember: every chef started somewhere. Some with knives. Others with cans. You? You started with this guide — and that counts. So go forth, crush some spices, and may your kitchen always smell amazing.

Got a favorite spice-crushing hack not listed here?

Drop it in the comments — we love hearing from fellow spice warriors!