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Pork Rub
Chili Paste
Verde
Peanut Butter
Hummus
Whipped
Cream
CLEANING AND MAINTENANCE
To clean, first unplug the spice grinder. Unless you are using the
grinding bowl for storage, remove from base and empty the grinding
bowl of all contents. Lock grinding bowl into grinder base. Add ½
cup of hot, soapy water, cover and run continuously for 10 seconds
or until all debris has been removed from the blades. The cup may
be hand-washed and is dishwasher safe. Wipe the exterior of the
motor housing and the plastic housing cover (where the grinding
bowl is positioned) with a damp cloth. Allow to air-dry.
THERMAL PROTECTOR
For your safety, this spice grinder is equipped with a thermal
protector. Should the spice grinder overheat, the motor will
automatically shut off. Unplug the spice grinder from the electrical
outlet and let the motor cool down completely. Once the motor has
cooled down, plug unit into electrical outlet and resume grinding.
2 cups brown sugar
1 tbsp peppercorns
1 tbsp cumin
1 dried chipotle pepper
1 pinch salt
1 tsp cumin
16 green chili peppers
1 cup unsalted peanuts
1 cup lightly salted peanuts
1 can (14 oz.) chickpeas drained
(reserve juice)
¼ cup juice from can of chickpeas
½ tbsp tahini
1 clove of garlic
Lemon juice from ½ lemon
¼ cup olive oil
Salt and pepper to taste
1½ cups heavy cream
3 tsp sugar
½ vanilla bean
Add all ingredients except brown
sugar to jar and run for 10 seconds
continuously. Add sugar and run
for 15 more seconds.
Add all ingredients and
run until desired consistency
(about 15–20 seconds).
Add all ingredients and
run continuously for 2 minutes
or until smooth, scraping
sides as needed.
Add all ingredients and pulse
5 times. Run continuously
for 1½ minutes or until smooth.
Run continuously until cream
thickens to desired consistency.
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