I grind my own spices in an old coffee grinder. Because spices aren't really dry, they leave a residue in the grinder which is hard to clean--you can't immerse the thing, and wiping with a paper towel always misses something. To get everything out, I grind white rice (although I suppose any dried rice will work).
This leaves me with, essentially, rice flour, lightly flavored with spices, which I used to make these crumbly flavorful crackers.
There's a nice little Thanksgiving-leftovers angle to this one as well.
3/4 cup ground rice or rice flour
1 1/2 cups wheat flour
1/4 cup finely ground walnuts (or other oily nut)
1 heaping tablespoon evaporated sugar
1 teaspoon table salt
2 1/2 T cold butter
1/2 cup sour cream
1/2 cup milk
3 T cranberry sauce
Heat oven to 300f/148c
Whisk the dry ingredients, and in a separate bowl the wet ingredients. With a fork, blended the wet with the dry; you may need to do the last bit with your hand. Break it into three equal pieces and roll out each piece very very thin, using plenty of flour on the rolling surface so it doesn't stick. Paint it lightly with oil (I used walnut), then sprinkle with sea salt. Lightly roll the surface to make the salt adhere.
Using a pizza or pastry cutter, slice into 1" squares. Transfer to a parchment-lined cookie sheet and bake 25 minutes or until crisp.