Review on 🧂 Grey Jamie Oliver Flavour Shaker - Enhance Your Culinary Creations! by Shawn Welker

I bought this partly because of the rave reviews in Cook's Illustrated and partly because it seemed like a way to control how finely I grind my spices. About four months later, after heavy use, I give up because it's not doing what I want. For example: peppercorns or cilantro: I wanted a large crushed corn. What I find is a mix of crushed calluses and calluses with no cracks. I suspect they are medium or grossly cracked, but averaging is not what I had in mind. Garlic or fresh herbs (like rosemary): crushed rosemary will do; there is no flawless rosemary after shaking for 3 minutes. The garlic won't turn into a paste (like we'd like) but will come out slightly crushed. A chef's knife would do it better and faster. Star anise and cumin: probably the shaker equivalent of kryptonite. Fennel seeds: the power of fine grinding. It worked! juniper berries: some puree; however not as effective as the side of a cleaver. Hype and reality didn't go together at all. The principle sounds great; I want reality to keep up with theory. If you're listening to music while cooking, add a good background beat so you don't lose everything.