SpiceBall FAQ: How to Use It for Fresh Ground Spices

Quick Answer

The Chef'n SpiceBall grinds whole spices like peppercorns, cumin seeds, and coriander directly into your dish. Its splash guard lets you combine dry and wet ingredients without messing up your counter.

SpiceBall FAQ

How do I load the SpiceBall?

Twist the top half counterclockwise to unlock. Lift it off, and fill the bottom chamber with whole spices. Don't overfill—leave about 1/4 inch of space so the grinding burrs can engage properly.

How fine does it grind?

The ceramic burrs produce a medium-to-fine grind. For a finer powder, grind twice: first over a bowl, then pour the partially ground spices back in and grind again. For a coarser grind, use a lighter twisting motion. For a finer grind, run the spices through twice.

How do I clean the SpiceBall?

Wipe the outside with a damp cloth. For the inside, remove the splash guard and rinse the grinding chamber with warm water. Let it air-dry completely before reassembling. Do not submerge the top half—it contains the ceramic burr mechanism. Never submerge the top half; hand-wipe the inside.

Can I grind spices ahead of time?

Yes, but ground spices lose aroma faster than whole ones. For the freshest flavor, grind only what you need for a single recipe. If you must prep ahead, store the ground spice in an airtight container away from light and heat. Grind just before cooking for maximum flavor.

What spices work best?

Whole peppercorns, cumin seeds, coriander seeds, mustard seeds, allspice berries, and dried chiles work great. Avoid very hard items like nutmeg (use a dedicated nutmeg grinder) or sticky items like cinnamon sticks (they can gum up the burrs).

Product Facts

• SpiceBall: Comes with a splash guard so you can combine dry and wet ingredients, AND keep your countertops clean. You can grind spices directly into sauces, soups, or marinades without worrying about splashes or spills.