Kyocera Ceramic Fine Mill, Black Top
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- Consistent performance: The grinding mechanism is made out of zirconium oxide
- Our mechanism will outlast any metal-based grinding mechanisms
- Fresh, flavorful, pure results: Maintains the fresh taste of spices
- Excellent when fine results are needed in recipes that call for ground spices or seeds
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Spices freshly ground always add more flavor to favorite dishes. Using Kyocera's ceramic grinder, you can prepare rubs, season salads and enjoy a variety of food with a simple twist of the inverted jar, resulting in a fine grind. The ceramic grinding blade is second only to diamonds in sharpness and holds it's edge 10 times longer than metal. A plastic cap keeps contents fresh when not in use.
Top customer reviews
It was a great choice. It performs beautifully. Although it's just a little bit pricey for my budget, to me the price is worth it, because the blades never dull. Hope to keep it for a lifetime. Due to reviewer advice, I don't let the cap get too far away from the grinder, and I do clean the inside of the cap periodically (because salt tends to collect there). For cap cleaning, I used to use a fine-tipped brush, but later discovered that tapping the cap vigorously on the metal sink edge does the job nicely.
One reviewer remarked the grinder wasn't practical for cooking, because it'd take too long to grind required salt amounts. OK, so here are a couple of alternatives:
a.) For dishes planned well in advance which include liquid, salt crystals can be added to the liquids to slowly dissolve (with time and stirring). Measurements won't be precise because crystals have more volume than ground salt, but will likely be close enough.
b.) For a quick remedy, crystals can be smashed on a cutting board with a rolling pin. The granule sizes will be uneven, of course, but for cooking, that doesn't much matter. Left-over smashed granules can be stored in an old glass salt shaker, labeled "sea salt for cooking."
My thanks to all prior reviewers. FYI, I'm back on this Kyocera page today to order a second grinder for another part of the house.
Updates: a tip from Celtic seal salt blog was very useful: spread the moist sea salt on a baking sheet lined with parchment paper, put it in a 250F oven for 10-15 min, let it cool, break large clumps of salt and stir with a spatula. The dried salt grinds beautifully in the salt grinder.
I have one with pink Himalaya salt, one with peppercorns, and one with Dead Sea salt.
The peppercorns are ground very well, not super fine, but not really course. I would say perfectly! I am also a pepper guy, so maybe I am biased. The dry Himalayan salt grinds very very well to a nice fine salt, and it comes out fairly quick, next to the Dead Sea salt...this salt is a wetter salt, so it does kind of cake up in the jar. However a few shakes, and a pat or two on the bottom of the grinder gets the salt to the ceramic mill....From that point in, the mill does the rest. I was amazed how well it grinds a wet salt, and would imagine it to work fine on a Celtic sea salt as well.
Overall, I am very pleased with damp, or dry grinds. I would buy again, and in fact plan to to try this on some herbal type spices.
It is a tough built little grinder even though the actual grinding head is plastic. The grinding teeth however are ceramic, and should last a lifetime.