Understanding How Mesh Size Influences Spice Flavors

Published on February 3, 2015 in Spice Blending, Spice Knowledge.

Put simply, US mesh size is a standard unit of measure of the number of holes you can have in a US sieve. These sieves and mesh sizes are used to measure spices and their grinds. Let’s illustrate.

  • Whole Black Pepper is typically 6 to 8 mesh.
  • Half Cracked Black Pepper is typically about 6 to 8 mesh.
  • Quarter Cracked Pepper is 8 to 10 mesh.
  • Coarse Black Pepper is 12 to 14 mesh.
  • Table Ground Black Pepper is 18 to 28 mesh.
  • Restaurant Ground Black Pepper is 22 to 28 mesh.
  • Fine Ground Black Pepper is 30 to 34 mesh.
  • Ground White Pepper is 60 mesh.

For a little perspective, ground Cassia and Cinnamon is 300 mesh. It pours like water. It’s so fine that it becomes airborne almost instantly.

Here’s the theory: the larger the number of holes per square inch the finer the product. The finer the spice the more surface area it has, and the more rapidly it imparts flavor to whatever you are seasoning.

When you understand mesh size and how it relates to a particular spice, then you can make educated choices about how to season your stock or your prime rib or your vegetables. It should also clue you into what mesh pepper deserves table service.

Let’s look at specific spice mesh sizes and their applications again.

pepper mesh size

Do you really want to be behind one of those restaurants that buys 12 mesh pepper and then have to watch customers try to force that pepper through an 18 mesh shaker hole?

Spice mesh size is not only important for flowability and distribution but also because the size impacts settling and it allows you to blend spices to achieve the right flavor impact. Mesh size is incredibly important for creating spice blends.

Take this into consideration, if you want to lower the salt content of a spice blend and therefore a dish, use a finer grind. You’ll get the same number of granules, the same number of salt particulate to hit your tongue, but you’ll only have 16% of salt in your blend instead of 50%.

Any questions?


18 thoughts on “Understanding How Mesh Size Influences Spice Flavors

  1. Tones Restaurant Black Pepper was 18-20 mesh. Over the fall they changed it to 14-16 mesh. Working with a copacker on bbq sauce and found the 14-16 not to my liking. Mesh size affects texture and when you bite into one. But what about taste and where can I buy bulk 18-20 mesh black pepper.

    1. The Spice House has several different size mesh peppers. Give them a try. I know one is a 16/20 mesh. That may work for you.

    2. Howdy Emlin,

      Clearly, I am behind in my responses. My apologies.

      Mesh size of pepper and other spices definitely affects texture. Remember, the larger the number the smaller the particulate size. I would recommend http://www.mondofood.com for your spice acquisition. I know that their Table Grind Black Pepper is 18/30 Mesh – which means it is filtered twice and therefor dustless.

      Hope this helps.

      Chef ZIeg

  2. Hi, I am an avid chile pepper grower and have started to make my own blend of dried pepper. I grow for personal and consumption for my friends. Last years batch was a mix of seven peppers, namely Tabasco, Cayenne, Devels Tongue, Habanero, Ghost, Naga Scorpian and Carolina Reaper.

    So, does the particulate shape alter how quickly your taste buds absorb the flavor / capsaicin ? I used a food processor and then screened at about 40 mesh to increase blendability. Should I screen milder peppers toa smaller size to increase the flavor vs heat ratio ?

    Second, my screening method needs to be altered. I am presently using colanders, and need to switch to a closed system, preferably with different mesh sizing. Do you know of any closed gravity screening system short of commercial vibrators?

    Thanks,

    Greg

    1. dear ,if you have small process capacity , you can use a home use small sifter machine , it can be multi decks with different mesh size for each deck .

  3. I am wondering if different size mesh of table pepper, can cause a different degree of “hotness.” I find that regular grind does not leave me with any particular side effect after it is eaten. I am, however, having an issue with the fine ground black pepper becoming intensely hot when eaten to the point that it is causing painful blisters in the inside of my lips and cause a burned sensation and pealing of the skin off my outer lips. Is this unusual or can you give me any information regarding this issue. Thank you.

    1. Buy better peppercorns. We found some Malibar on A-Zon (organically grown) that now has me changing every pepper measurement because it HAS the HEAT! Fragrant….ohhh myyyy!

  4. Could you please explain the difference between coarse and fine wrt to spices. And also, on what basis does grouping occur as coarse as fine.
    Eg: For 500 microns ie 35 mesh, we say the spice is fine.

    Please advice

  5. SIR THIS IS KETAN SHAH FROM INDIA MANUFACTURE SPICES POWDER IN HAMMER MILL. I WANT SUGGESTION ABOUT MESH SIZES APPLICATION ON FOOD DISH AND ON SNACK PRODUCTS AS SPRINKLE

    IF GETTING CHILLY POWDER GETTING DONE IN 30 MESH FROM HAMMER AND GET SIEVE IN 60 MESH TO APPLY IN FOOD DISH & 80 MESH TO APPLY ON DRY FRIED SNACKS THAN IT IS OK TO GET PERFECT TEXTURE IN PRODUCTS

    IF GETTING TURMERIC POWDER GETTING DONE IN 60 MESH FROM HAMMER AND GET SIEVE IN 80 MESH TO APPLY IN FOOD DISH & 100 MESH TO APPLY ON DRY FRIED SNACKS THAN IT IS OK TO GET PERFECT TEXTURE IN PRODUCTS

  6. Well, for a “Chef” you should try learning a correct word usage…
    “Course Black Pepper”? Sorry, it’s “coarse”. You got that wrong both at the top of this page and in the JPG showing the different grinds. SMDH…

    1. What an incredibly rude comment, and one that points out something of such little importance.

      Chef Tim, you have great patience to deal with people like this.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Chef Zieg Blog


Sign up for the Newsletter

Categories