--- title: "Mortar and pestle: what it means in cooking — Tiny Plates" description: "A mortar and pestle is a heavy bowl and club for crushing spices, garlic and herbs into pastes and sauces. Here is how to use one and which type to choose." url: "https://www.tinyplates.dev/glossary/mortar-and-pestle" --- # Mortar and pestle A mortar and pestle is a heavy bowl and club for crushing spices, garlic and herbs into pastes and sauces. Here is how to use one and which type to choose. Also called Pestle and mortar, Molcajete, Suribachi. 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](https://www.tinyplates.dev/glossary/pesto) and [aioli](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/garam-masala), [toast](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/food-processor) or spice grinder is faster but gives a less fragrant result. ## Recipes made with it 7 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2013/03/Grilled-Garlic-Dijon-Herb-Salmon.jpg)Grilled Garlic Dijon Herb Salmonwww.skinnytaste.com · 15 min](https://www.skinnytaste.com/grilled-garlic-dijon-herb-salmon/) * [![](https://minimalistbaker.com/wp-content/uploads/2020/04/Green-Chutney-SQUARE.jpg)Easy Green Chutneyminimalistbaker.com · 10 min](https://minimalistbaker.com/easy-green-chutney/) * [![](https://pinchofyum.com/tachyon/2012/11/salad-3.jpg?fit=150%2C225)Middle Eastern Salad with Lemony Mint Dressingpinchofyum.com · 15 min](https://pinchofyum.com/middle-eastern-salad-with-lemony-mint-dressing) * [![](https://minimalistbaker.com/wp-content/uploads/2014/07/Banana-Cream-Pie-Blizz-SQUARE.jpg)Vegan Banana Cream Pie Blizzardsminimalistbaker.com · 60 min](https://minimalistbaker.com/vegan-banana-cream-pie-blizzards/) * [![](https://minimalistbaker.com/wp-content/uploads/2015/06/Samosas-Potato-Cakes-SQUARE.jpg)Aloo Tikki (Indian Potato Cakes with Green Chutney)minimalistbaker.com · 45 min](https://minimalistbaker.com/aloo-tikki-indian-potato-cakes-green-chutney/) * [![](https://minimalistbaker.com/wp-content/uploads/2016/02/EASY-Chana-Masala-SQUARE.jpg)Easy Chana Masalaminimalistbaker.com · 30 min](https://minimalistbaker.com/easy-chana-masala/) * [![](https://minimalistbaker.com/wp-content/uploads/2016/02/Red-Lentil-Chili-SQUARE.jpg)1-Pot Red Lentil Chiliminimalistbaker.com · 55 min](https://minimalistbaker.com/1-pot-red-lentil-chili/) ## Related terms * [PestoPesto is an uncooked Italian sauce of basil, pine nuts, garlic, hard cheese and olive oil, pounded or blended. Here is how to keep it bright green.](https://www.tinyplates.dev/glossary/pesto) * [AioliAioli is a thick garlic sauce from the Mediterranean, made by emulsifying garlic and olive oil, often with egg yolk. Here is how to make and use it.](https://www.tinyplates.dev/glossary/aioli) * [CrushTo crush is to break food apart with pressure instead of a clean cut, as with garlic under a knife blade or spices in a mortar, to release more flavor.](https://www.tinyplates.dev/glossary/crush) * [Garam masalaGaram masala is a warm Indian spice blend of cumin, coriander, cardamom, cinnamon and cloves. It is usually added near the end of cooking.](https://www.tinyplates.dev/glossary/garam-masala) * [ToastTo toast is to brown food with dry heat until it turns golden and smells nutty. Bread, nuts, seeds, spices and coconut all gain flavor from toasting.](https://www.tinyplates.dev/glossary/toast) * [Food processorA food processor is an electric machine with a spinning blade and discs that chops, purees, slices and mixes dough in seconds. Here is how to use one well.](https://www.tinyplates.dev/glossary/food-processor) [More in equipment](https://www.tinyplates.dev/glossary/category/equipment)[Every term from A to Z](https://www.tinyplates.dev/glossary)