Grind Spices Without a Grinder: 5 Methods

By Chef Liu Wei · September 29, 2026

Method 1: Mortar and Pestle

The oldest and most controlled method. Best for small quantities. Use a heavy stone or granite mortar for hard spices like peppercorns and coriander seeds. Circular grinding motion produces the finest powder.

Method 2: Rolling Pin + Zip-Lock Bag

Place spices in a sturdy zip-lock bag, remove air, and roll firmly with a rolling pin. Works well for softer spices like fennel and cumin. Less fine than a grinder but effective.

Method 3: Coffee Grinder

A dedicated coffee grinder works excellently for spices. Pulse in short bursts for even grinding. Clean between uses by grinding a tablespoon of raw rice.

Method 4: Heavy Pan Crushing

For coarse crushing (not fine powder), place spices on a cutting board and press down firmly with the bottom of a heavy cast-iron pan. Great for peppercorns and coriander.

Method 5: Microplane Grater

Best for nutmeg, dried ginger, and cinnamon sticks. Grate directly into your dish. Produces a very fine powder but only works for harder, larger spices.