If you're tired of instant spices and are ready to grind your own fresh herbs like cinnamon, cloves, pepper, cumin, and others, there's no more useful tool than a mortar and pestle. The spices, garlic, nuts, or seeds are placed in a mortar and then crushed with a pestle, so that the spices give off a fresh flavor and oil. You will really notice the difference in taste! Read Step 1 to learn how to use a mortar and pestle to enhance the flavor of your cooking.
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Part 1 of 4: Choosing a Mortar and Pestle
Step 1. Choose the right material for your needs
A mortar and pestle is usually available as a set. A mortar is a small bowl and a pestle is a kind of stick with a rounded tip that is perfectly shaped for smooth grinding against a mortar. The mortar and pestle can be made of a variety of materials such as wood, stone, or ceramic, and you need to choose the right material based on your cooking needs and your personal preferences.
- A ceramic mortar and pestle can be used to grind spices very finely, but they are also more brittle than other materials.
- A wood mortar and pestle is more durable, but is also more porous and stains easily. It's also possible that the flavor of one spice remains in the mortar between uses, tarnishing the flavor of the next spice you grind.
- A mortar and pestle can also be used to grind spices to a very fine powder, but unless the mortar and pestle is properly made, the fine particles of stone can come off and mix with your spices.
Step 2. Choose the size of the mortar and pestle you need
Do you want to grind herbs, seeds and nuts in bulk or only in small amounts? You'll find a variety of sizes for mortars and pestles, from palm-sized to bowl-sized, and it may be more practical to have two different sizes if you have the space and money for them.
If you plan to grind a very large amount of spices, purchasing a spice grinder may be more suitable for your needs. A mortar and pestle is best used to grind enough spices to make a spice mix or whatever dish you want to use immediately
Part 2 of 4: Using Basic Techniques
Step 1. Read the recipe for cooking instructions
If you need something to be ground to a paste or powder, a mortar and pestle is the ideal tool to use. Materials that are suitable for grinding or crushing with a mortar and pestle include pepper, seeds in the form of spices, herbs in the form of seeds, herbs and spices in the form of fresh leaves, rice, nuts, seeds of other plants, hard candies, sea salt, etc. Any material used for baking or eating that can be crushed can usually be crushed using a mortar and pestle.
If you need something to be chopped, pureed, or blended, it may be best to use a different tool, such as a blender or food processor. Food recipes often list the right tools for you to use
Step 2. Place the raw materials in the mortar
Measure out the pepper, cinnamon, or other ingredients and place in the mortar. Fill the mortar with raw spices no more than 1/3 the size of the mortar; otherwise, it will be difficult to grind the ingredients until smooth. If the ingredients you need to puree are more than 1/3 the size of the mortar, crush them separately.
Step 3. Use a pestle to pound the ingredients until the consistency is to your liking
Hold the mortar with one hand, grip the pestle with your other hand, and grind the ingredients in the mortar so that they grind against the bottom and sides of the mortar. Grind, mash, or crush all of the spices using a pestle to mix and grind them all until they have the same consistency. Continue until all of the ingredients are as coarse or fine as you want them to be.
Read below to learn specific techniques for grinding, crushing, or pounding your ingredients. Each technique will produce a different consistency, and can affect the taste and end result of your dish
Step 4. Save or measure your ingredients
You can store the mash in a glass condiment jar with a tight-fitting lid, or use and measure out as much of the mash as you need for your recipe.
Part 3 of 4: Trying Other Ways
Step 1. Use a mortar and pestle to grind
This is the ideal technique for most seasonings you will use for baking, making sauces, and other dishes. You can grind until the consistency is coarse, medium, or fine.
- Place your ingredients in the mortar and hold the mortar with one hand.
- Hold the pestle in your other fist with a firm but comfortable grip.
- Press the rounded end of the pestle into the ingredients in a downward direction and twist it against the mortar while pressing down firmly.
- Blend until you get the consistency you want.
Step 2. Use a pounding motion for spices and large seeds
If the material doesn't grind or is really large and you need to use this technique to smooth it out, use a steady but “soft” pounding, sometimes called a punch. This will break down the spices, so you can change the technique to make the results smoother.
- Crush it first. This technique will crush ingredients that crumble and are easier to grind.
- Mash or beat the ingredients. Use the wide end of the pestle and beat gently. Use short, sharp strikes to speed up the process and save your energy.
- Cup your other hand (or a small piece of cloth) over the mortar on the opposite side of the pestle to prevent the ingredients from escaping when pounded.
- Grind again if necessary. Once most of the ingredients have crumbled, lightly grind everything again to mix and grind the ingredients.
Step 3. Use the crushing technique to keep the spices intact
If your recipe says the ingredients are crushed/crushed, it means that the ingredients should not be completely crushed. Instead, you want to keep the material fairly intact. This is also a suitable technique for processing garlic.
- Place the ingredients in the mortar.
- Twist the pestle all over the ingredients so they all crumble and break.
- Continue until all the ingredients are crumbled, but not finely ground.
Part 4 of 4: Cleaning the Mortar and Pestle
Step 1. Clean your mortar and pestle after use
How to clean it depends on the material of the mortar and pestle. Read the instructions that came with the mortar and pestle you purchased to make sure you are cleaning it properly. The following are some general suggestions:
- For a mortar and pestle that is designed to be dishwasher safe, simply place the mortar and pestle in the dishwasher as usual.
- If the mortar and pestle cannot be washed in the dishwasher (such as a wooden mortar and pestle), clean them with warm water. Dry thoroughly before storing.
- If the material you are grinding is dry, you can simply wipe the mortar and pestle with a rag or clean paper towel to clean it.
Step 2. Don't use soap if you can
Since most mortars and pestles are slightly porous, soap can leave a residue, with an unpleasant taste if eaten, that can be mixed in your spices the next time you grind something. Rinsing the mortar and pestle with warm water and then drying them completely should be enough to clean the mortar and pestle.
Step 3. Try using dry rice to remove stubborn odors and stains
Sometimes it is difficult to remove odors and stains from strong spices. A good trick to clean it is to pour dry white rice into a mortar, then use a pestle to grind the rice until smooth. The rice will likely be colored and smelly of the last spice you grinded. Discard the rice, then repeat until the mashed rice remains white and odorless after pounding.
Tips
- Use grinding, not hitting, as hitting can damage the mortar and pestle of stone or clay.
- What can you do with your mortar and pestle? Try it: grinding fresh herbs into a spice paste (great for making seasoning butter), crushing peppercorns, pounding garlic to make garlic bread, making hummus, almond paste, making flour in a very traditional way.
- Check the directions on the pill bottle to see if there is a prohibition against crushing or chewing the pills in the bottle. Ask your pharmacist if you are still in doubt.
- Some kitchen spices contain oils and fibers that can produce a smooth but hard plaque or crust-like adhesion that is difficult to remove after being ground or ground vigorously against a hard surface. If it can't be removed by peeling it off with the sharp edge of a knife, soaking it in warm water and then rubbing alcohol can loosen the coating. Another option, if the material is dry enough, is to use fine sandpaper. Use the sandpaper to 'scrape' off most of the adhesive, until it becomes too thin to stick.
- Ideas other than food: Grinding medicine into a powder (for example, to add aspirin to a liquid), grinding natural coloring pigments to a fine consistency, grinding large pellets of pet food into small grains.
Warning
- Make sure that mortars and pestles that have been used to pound toxic or hazardous materials are “never” used again for food. In fact, do not keep the mortar and pestle in the kitchen. Instead, keep them with your hobby/gardening/chemistry kit and clearly label them.
- One caveat about mashing: Ceramic mortar, stone, and wood can break if hit empty or if hit too hard. Most metal pestles should only be used for pounding materials that are soft enough to prevent the mortar from cracking or cracking.
- If you make your own mortar, the inside of the mortar should not be coated or polished.
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Check with the pharmacist first before smoothing the drug. Some drugs are absorbed too quickly when crushed.
Never crush or chew enteric-coated pills (may also be labeled 'gastro resistant'). Enteric-coated pills look like clear capsules with a powder or liquid inside. Breaking the capsule will release the powder or liquid inside, and then consuming it afterwards will really upset your stomach
