Spice Hacks: How to Grind Spices Without a Mortar and Pestle (Seriously, You Can Do This!)

If you're someone who loves cooking with fresh, aromatic spices but doesn't own a mortar and pestle, don’t panic. You’re not alone — and more importantly, you’re not out of options.

In this article, we’ll walk you through the most creative and effective ways to grind spices without a mortar and pestle, using tools you likely already have in your kitchen. From old-school techniques to modern hacks, we’ve got something for every level of home chef or spice enthusiast.

So whether you're in the middle of whipping up a curry or trying to recreate that amazing za’atar blend from your favorite Mediterranean joint, keep reading — and say goodbye to spice-related kitchen drama!

Table of Contents

• Why Grind Spices at Home?
• Tools You Probably Already Have
• How to Grind Spices Without a Mortar and Pestle
• Spice Hacks for the Win
• Tips, Tricks, and What *Not* to Do
• Final Thoughts on Spice Grinding

Why Grind Spices at Home?

Before we dive into the how, let’s talk about the why. Whole spices have a shelf life that far exceeds their pre-ground counterparts. When you grind them yourself, just before use, you get:

• Fresher flavor: The moment spices are ground, they start losing potency.
• Better aroma: Freshly crushed spices release essential oils that enhance dishes.
• More control: You can adjust texture — fine powder or coarse rub — depending on your recipe.

Tools You Probably Already Have

The beauty of these hacks is that they rely on items you likely have lying around. Let’s take a quick inventory of what might be in your kitchen right now:

Tool	Description	Can It Grind Spices?
Blender / Food Processor	Mechanical blades for chopping and pureeing	✅ Yes (with caution)
Coffee Grinder	Dedicated grinder for beans, often burr or blade type	✅ Yes (if dedicated to spices)
Rolling Pin	Used for flattening dough	✅ Yes (with a bag + elbow grease)
Box Grater	Coarse surface for grating cheese or vegetables	✅ Sometimes (for soft spices only)
Kitchen Shears	For cutting herbs and stems	❌ Not ideal for grinding
Pot & Spoon	Basic cookware items	✅ Yes (like a makeshift mortar)

How to Grind Spices Without a Mortar and Pestle

Let’s break down each alternative method, step-by-step, so you can choose what works best for your situation — and your spice stash.

1. Blender or Food Processor

This is one of the most common substitutes — and it's great for volume batches. However, you need to be careful not to over-process or burn the spices due to heat buildup.

Steps:

• Dry roast whole spices lightly in a pan to awaken their flavors (optional).
• Add a small amount (½ cup max) to the blender or food processor.
• Use short pulses — don’t hold the “grind” button for too long.
• Tap sides occasionally to redistribute spices evenly.
• Sift or check consistency; re-blend if needed.

2. Coffee Grinder (Manual or Electric)

If you don’t mind dedicating a separate coffee grinder just for spices (which many chefs recommend), this is an excellent option. Burrs work better than blades, but even blade grinders can do the job well enough.

Pro Tip: Label it clearly as the “spice-only” grinder. Your next espresso shot will thank you.

3. Rolling Pin Method (Old School but Effective)

Put your forearm muscles to good use! All you need is a ziplock bag, a clean countertop or cutting board, and some patience.

Steps:

• Place whole spices in a plastic zipper bag and seal tightly.
• Lay flat on a sturdy surface (not your grandma’s antique table).
• Roll back and forth firmly with your rolling pin until desired consistency is reached.
• Tip out and sieve if needed.

4. Box Grater Technique

This works especially well with softer or semi-hard spices like nutmeg or cinnamon sticks.

Steps:

• Hold the grater securely over a bowl or plate.
• Rub the spice against the finest holes available.
• Keep going until you reach the desired amount.

5. Makehift Mortar: Pot & Spoon

You’ve seen chefs on TV smash garlic with the back of a spoon — this trick is essentially the same principle.

Steps:

• Put whole spices in a heavy-bottomed pot (cast iron works best).
• Use the bottom of a metal spoon or another heavy utensil as a pestle.
• Press and twist repeatedly until spices break down.
• Repeat and stir occasionally for uniformity.

Spice Hacks for the Win

Want to maximize your spice experience? Here are some pro tips and clever tricks to elevate your homemade spice game:

• Dry Roasting First = Big Flavor Boost: Toast spices in a dry skillet over medium heat for 1–2 minutes before grinding. Stir constantly — they can go from golden to burnt in seconds!
• Batch Size Matters: Grind only what you need. Whole spices last longer; once ground, they begin to oxidize.
• Storage Savvy: Store freshly ground spices in airtight containers away from light and moisture. Glass jars with tight lids work wonders.
• Label Everything: Even if you know what’s in there today, trust us — six months from now, you won’t remember which jar is cumin and which is coriander.
• Freeze Whole Spices: For extended shelf life, store whole spices like peppercorns, cardamom pods, or star anise in the freezer. They’ll retain flavor much longer.

Tips, Tricks, and What *Not* to Do

Here’s a quick-fire list of things to do — and definitely NOT to do — when grinding spices without a mortar and pestle.

✅ DO:

• Use a clean, dry tool. Moisture ruins spices fast.
• Grind in small batches for better control and consistency.
• Smell-check your spices post-grinding — if they smell dull, toss them and start fresh.
• Invest in a cheap secondhand spice grinder if you do this often.

🚫 DON’T:

• Use the same grinder for coffee and spices — unless you want chili-cardamom lattes.
• Overfill your blender — it causes uneven grinding and overheating.
• Store ground spices in warm or humid areas — your spice rack should be cool and dark.
• Forget to label your blends — especially if you’re making custom mixes like garam masala or ras el hanout.

Final Thoughts on Spice Grinding

Who needs a fancy mortar and pestle when your kitchen is full of spice-crushing alternatives? Whether you prefer the rustic charm of a rolling pin or the efficiency of a dedicated spice grinder, there’s no reason to settle for pre-ground spices anymore.

By taking matters into your own hands (literally), you unlock fresher, more vibrant flavors and aromas that’ll make your dishes pop like never before.

So next time you’re reaching for that jar of dusty cumin, pause. Grab your blender, your rolling pin, or your cast iron pot — and give those whole spices the grind they deserve!

Summary Table: Tools & Their Best Use Cases

Tool	Best For	Texture Achieved	Time Required
Blender	Large batches, dry spices	Fine powder	Medium
Coffee Grinder	Consistent grind, frequent users	Uniform powder	Fast
Rolling Pin	Small quantities, casual use	Rough to medium	Slow
Box Grater	Soft or semi-hard spices	Coarse powder	Medium
Pot & Spoon	Emergency fixes, minimal gear	Inconsistent	Slow