It's not the speed, it's the caress...
I've got a spice grinder, but it would be one, single buzz of the machine to get real cracked peppercorns; otherwise, they turn into dust.
I'm going for a pestle & mortar for cracked pepper. Put them in the mortar, but don't smash the heck out of them. Just grind them gently (with your hand over the top to avoid leaping peppercorns) and grind them down gradually.
I once had a marble one, and it was, well, ok, until the cleaning lady dropped it on the floor. Wooden ones, I feel, just don't make the grade. 5 years ago, in Mexico city, however, I was fortunate enough to come across a traditional
molcajete, which cost me about $5. It's made from volcanic rock, so it's not smooth inside, and it's heavy. A gentle grind ( hmm, now you've got me sounding wrong) does the trick for cracked pepper. Grinding into a powder is definitely hard work; that's what the Cuisinart is for.
View attachment 136055
) is fine by me.
