Factory making Stainless Steel Spice Grinder - Manual Spice Salt Pepper Mill With Different Seasonings – Trimill

Product Instruction

The salt and pepper mill was originally used less in Chinese kitchens, but now more and more modern homes begin to use it. But it is really convenient to grind pepper, salt and pepper. Westerners pay attention to purity. Old-fashioned Westerners think that after all, they are processed in factories, and various things may be mixed in them. Therefore, it is not surprising that there are multiple grinders on the kitchen table of every household.

As long as it is small particles, you can grind it at will. Cumin, chili seeds, Korean coarse sea salt, Taiwanese wild pepper and so on. But don’t put all the sesame seeds in to grind. Such oily granular seeds are easy to agglomerate after grinding and block the discharge port. So it should be classified and used.

Generally, the bottle body of salt pepper mill is made of high-quality acrylic, and some materials such as carbonized bamboo are used. The blades are mainly stainless steel or ceramic blades.

Product use

Buy whole black or white peppercorns, put them in the spice grinder mill, turn the handle or bottle cap to get the natural fresh seasoning powder. It is very convenient to use, and there are usually matching seasoning bottles, which can be used to hold the ground powder.

There are many types of pepper, black pepper, white pepper, green pepper, and red pepper are commonly used.

Black pepper is made from immature berries on pepper vines. First boil it temporarily in hot water to clean the surface and dry it. During this process, due to the action of the fungus, the peel that envelops the seeds will gradually darken and shrink, and finally become a thin, wrinkled layer. After the drying process, the product obtained is black pepper seeds.

White pepper is made from seeds with the peel removed. White pepper is usually made with fully ripe berries, soaked in water for about a week, rubbed to remove the pulp residue, and then dried the bare seeds to become white pepper.
White pepper is often used as a seasoning for light-colored sauces and other foods in the United States and other countries, because black pepper is easily recognized in light-colored foods. It is controversial whether black pepper or white pepper is more pungent. Because some components of the outer skin cannot be found in the seeds, the smell of the two peppers is not the same.

Green pepper, like black pepper, is made from immature berries. The dried green pepper retains its green color to some extent because it has been processed by processes such as sulfur dioxide or freeze-drying. The pepper seeds that have been marinated in brine or vinegar will also appear green. Fresh and unprocessed pepper berries are very rare in the West. They are mainly found in some Asian dishes, especially Thai dishes. The smell of fresh pepper berries is spicy and fresh, with a strong aroma. Undried or pickled pepper will rot quickly.

Pickling ripe red pepper berries in brine and vinegar can make rare red pepper; the color preservation technology of dried green pepper can also be used to dry more rare ripe red pepper seeds.