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condiments What kind of mill/grinder for pepper flakes?

www.flatironpepper.com

Flatiron Pepper Co

You'll never go back to red pepper flakes! Flatiron Pepper creates unique pepper flake blends that showcase a variety of peppers, such as Jalapeno, Habanero, Ghost Pepper, Chipotle, Hatch Green Chile, Ancho, Carolina Reaper, Moruga Scorpion, Scotch Bonnet, and many more.
www.flatironpepper.com www.flatironpepper.com

The shakers flat iron uses are hard to deal with, beautiful blend of chiles, but I have to remove the shaker head as the flakes are too big to go thru the holes. The flakes are super coarse.
 
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Voodoo 6 said:
www.flatironpepper.com

Flatiron Pepper Co

You'll never go back to red pepper flakes! Flatiron Pepper creates unique pepper flake blends that showcase a variety of peppers, such as Jalapeno, Habanero, Ghost Pepper, Chipotle, Hatch Green Chile, Ancho, Carolina Reaper, Moruga Scorpion, Scotch Bonnet, and many more.
www.flatironpepper.com www.flatironpepper.com

The shakers flat iron uses are hard to deal with, beautiful blend of chiles, but I have to remove the shaker head as the flakes are too big to go thru the holes. The flakes are super coarse.
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They sell a grinder attachment that fits on their bottles to address this issue. I haven’t tried any of their products but I like what they’re doing with the blends.
 
You can get caps with different holes sizes. The norms are .125, .200, .250, .300. Go for the .300.
aaronpackaging.com

53-485 Black Spice Caps, Flip Top, Sift, .300 holes, HIS Liner

53-485 Black Spice Caps, Flip Top, Sift, .300 holes, HIS Liner Our 53mm (53-485 neck finish) Black, Spice Caps (closures), with Six .300 Diameter Holes, and Heat Induction Seal (HIS) Foil Liners, are great for spices, powders and confectionery ingredients
aaronpackaging.com
 
Indeed, but the super course grind is one of their selling points, which I like. Maybe just make the holes bigger. The blends are awesome. I sent out packets to a few folks on THP, maybe they will weigh in. Hell yeah!!!! .300!!!!
 
I'm with SL; I'm not a flake user either. I might have hit a slice of pizza with a shake or two, years ago, but now I just douse it with sauce.

Anyway, looking back at that pic you posted GS, I don't see one seed that is broken/chopped. Do you think that's just for the photo, or do they actually remove the seed, grind the meat, then blend the two back together? Just curious.
 
Downriver said:
Do you think that's just for the photo, or do they actually remove the seed, grind the meat, then blend the two back together? Just curious.
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As long as the holes on the meat grinder are bigger than the seeds, they should just push through with minimal damage to seeds.

1984F16F-C389-4B5F-A6A5-8C430137135D.png
 
Downriver said:
I'm with

Anyway, looking back at that pic you posted GS, I don't see one seed that is broken/chopped. Do you think that's just for the photo, or do they actually remove the seed, grind the meat, then blend the two back together? Just curious.
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To answer your question, no I don’t think anyone would go through the trouble of removing seeds and adding them back. I’m willing to bet they’re using a meat grinder or something similar. The previous photo is of flakes I bought from the store so it’s not just a pretty photo it’s how it comes.
 
If you use a slotted cover shaker you also get the flakes and not just the seeds. I see these at the pizza joints where they aren’t worried about you using too much pepper flake on your pizza.

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The places that have the worthless round hole shakers just give me a dirty look when I screw the cover off and shake some out!
 
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