Mortar and pestle

A mortar and pestle is a heavy bowl (the mortar) and a club-shaped tool (the pestle) used to crush and grind food. Pounding and grinding break open cells and release oils in a way that blades cannot, which gives deeper flavor to spice mixes, curry pastes, pesto and aioli. In the UK it is often called a pestle and mortar.

How to do it

1. Put the mortar on a folded towel so it does not slide or rattle.
2. Add a small amount at a time. Fill it no more than a third full.
3. For seeds and whole spices, pound straight down a few times to crush them, then grind in circles, pressing the pestle against the sides.
4. For pastes, start with the hardest or driest ingredients and a pinch of coarse salt, which acts as grit. Add softer and wetter ingredients last.
5. Scrape down the sides with a spoon now and then.

For spice blends such as garam masala, toast whole spices in a dry pan first, let them cool, then grind.

How to use it

Choose a mortar by material:

• Granite is heavy, rough inside and good for almost everything, especially pastes.
• Stone or basalt, such as the Mexican molcajete, is very rough and is used for salsas and guacamole.
• Ceramic with ridges, such as the Japanese suribachi, is good for sesame seeds.
• Marble or smooth porcelain works for soft herbs and powders but is slow for whole spices.

A mortar of at least 15 cm (6 in) across holds enough for most recipes.

How to store it

Rinse with warm water and a brush. Avoid soap on porous stone, which can soak it up. To clear strong smells, grind a spoonful of dry rice into a powder, discard it, then rinse. Dry fully before storing.

Common mistakes

• Using a small or light mortar. Food jumps out and grinding takes forever.
• Adding too much at once. Nothing gets crushed evenly.
• Adding oil too early to pesto. The leaves slide around instead of breaking down.

In recipes

"Pound", "bash" or "grind in a mortar" all mean this tool. A food processor or spice grinder is faster but gives a less fragrant result.