Clean and sort
Remove stones, husk and any foreign matter from your spices or grain. This is the step people rush and shouldn't; anything left in will damage the machine or spoil the batch.
Buyer guide · Multi mill & pulverizer
If you are grinding your own spices or besan instead of buying it ready-made, this is the real process, in plain language. No engineering degree needed.
The short version: clean and dry your raw material, grind it in controlled batches, sieve it for consistency, cool it, then pack it before the aroma fades.
The process
Remove stones, husk and any foreign matter from your spices or grain. This is the step people rush and shouldn't; anything left in will damage the machine or spoil the batch.
Whole spices like turmeric or dried chillies should be fully dry and brittle before grinding. If your recipe calls for roasting (as with many garam masala blends), do that first and let the spices cool.
Load the hopper gradually rather than all at once. Overloading is the most common reason a small machine jams or overheats.
The multi mill or pulverizer breaks the material down at high speed using an internal hammer or impact action, driving it through a sieve or screen sized to the fineness you want.
Grinding generates heat, and packing hot powder traps moisture and dulls aroma. Let it cool for a few minutes on a clean tray first.
Pack into pouches or containers and seal promptly. Ground spice loses aroma quickly once exposed to air, so the gap between grinding and sealing should be as short as possible.
Choosing the right machine
Two shops grinding the same spice can need very different machines, depending on volume and fineness.
Bring these answers to us and we can talk through a suitable multi mill, pulverizer or disintegrator, and what it costs to run, not just to buy.
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