As I was exploring theme and variation, the way I like to, this time on the subject of panna cotta (elderflower panna cotta, vanilla panna cotta, chocolate panna cotta…) I came across a great old kitchen tool belonging to my grandmother. Her old spice mill! A simple, practically unbreakable and good old fashioned solution to fresh spices. Many people wouldn’t accept anything less than grinding their own fresh coffee; I’m quite sure my grandmother felt the same about grinding spices.
The scent of cardamom that would’ve dominated this piece, through all my grandmother’s Finnish baking, is renewed by my experiment in coconut cardamom panna cotta. On an early spring cleanse, we couldn’t take any dairy, so I substituted with coconut milk. Here’s the original recipe.
This piece adjusts for a course or rough grind, like any good pepper mill worth its, well, salt. Not much to it, yet it will still be grinding long after I’m gone, no doubt. I’m inclined to purchase future spices to store whole, as they’ll keep their freshness far longer. Grinding spices is quite satisfying.