I like to use my large porcelain pestle and mortar for blending and am finding that the only thing it does not blend well is dried chiles (even after prolonged soaking). Does the traditional Mexican molcajete work better?
Is it possible to improve upon something as simple as black pepper? It is! In this CHOW Tip, John Birdsall shows you how to make an easy blend of black pepper, white pepper, and allspice that'll bring heat, sweetness, and complexity to your pepper mill.