How to Grind Whole Spices in a Mixie Without Clumps or Heat

To grind whole spices well in a mixie, use the smallest dry jar, fill it no more than a third, and pulse in 5 to 10 second bursts instead of holding the switch down. Grind hard spices like cinnamon and cloves first, add softer seeds later, and make only what you'll use in two to three weeks.

How to grind whole spices in a mixie, step by step

1. Pick the smallest jar. The chutney jar's blades sit close to the base, so small amounts actually meet the blades instead of flying around the walls of a big jar.
2. Check it's completely dry. Even a few drops of water make powder clump and spoil faster. Wipe the jar and lid with a dry cloth first.
3. Cool any roasted spices. If you've dry-roasted them, spread them on a plate for 10 minutes. Warm spices release moisture and oil and turn pasty. Our guide on how to dry-roast spices covers the roasting itself.
4. Break big pieces. Snap cinnamon or cassia sticks into 1 to 2 cm bits and break star anise into points. Large pieces jam the blades.
5. Start with the hardest spices. Pulse cinnamon, cloves, peppercorns and star anise first. Once they're broken down, add softer seeds like fennel, cumin, coriander or cardamom seeds.
6. Pulse, don't hold. Run the mixie for 5 to 10 seconds, stop, shake the jar, and repeat. Most masalas need four to six pulses in total.
7. Wait before opening. Give the dust ten seconds to settle, then open the lid facing away from you. Chilli and pepper dust stings.
8. Sieve if needed. For fine powder, sieve and re-grind the coarse bits once.

How much should you grind at once?

If you have more than that, grind in batches rather than packing the jar.

Why does holding the switch down spoil the masala?

A mixie motor spins fast, and friction heats both the jar and the spices. A long, continuous run can make the jar noticeably warm. That heat drives off the same aromatic oils you're grinding fresh to keep, and oily spices like cloves and cardamom turn sticky.

Short pulses with breaks keep the jar cool and the powder loose.

Tricks for sticky or tough spices

• Cardamom seeds: add a teaspoon of sugar (for sweets) or a pinch of salt (for savoury masala). It stops the oily seeds from clumping.
• Cloves: grind them with drier spices like coriander or cinnamon rather than alone.
• Dried red chillies: remove stems, and roast briefly until crisp so they powder instead of turning leathery.
• Pepper for a coarse crush: give it just two or three short pulses. For small amounts, a mortar or rolling pin is often easier. See our tips on crushing pepper without a grinder.

Mistakes with the mixie

• Using the big jar for a few spoons of spice. Switch to the small jar.
• Grinding warm spices. Always let them cool.
• Grinding a month's worth. Ground spices fade within weeks. Whole spices keep much longer. Our post on how long whole spices last explains why.
• Storing powder in the mixie jar. Move it to a small airtight jar right away, away from the stove.

How to clean the jar after grinding spices

1. Tip out as much powder as you can with a dry brush or spoon.
2. Grind a tablespoon of raw rice or a slice of dry bread for a few seconds. It picks up leftover oil and smell. Throw it away.
3. Wash with warm soapy water, rinse, and leave the jar and lid open to dry completely before storing.

If the next thing you're making is sweet, this step matters. Clove and pepper smell carries into payasam very easily.

Fresh-ground masala is only as good as the whole spices you start with. Our Kerala spice combo of cardamom, pepper and cloves is packed whole, ready for grinding in small batches.