Dan Abel wrote:

In article ,
ChattyCathy wrote:

http://www.recfoodcooking.com/

My father got us one a few decades ago. I wasn't enthusiastic at the
time, but it's really great for very small quantities. Whole spices
keep their flavor much better, but also don't give it up very quickly in
cooking. I especially like my M&P for rosemary and fennel. I generally
don't clean it, which is what I like best. At most, a gentle swish with
a paper towel (or my fingers). This wouldn't work well for garlic or
ginger, though.



I got one a few years ago and use it 2-3 times a month.