If you plan to grind a very large amount of spices, getting a spice grinder may be more suitable for your needs. A mortar and pestle is best for just enough spices to create whatever dish or spice mix you immediately want to use.
Ceramic mortar and pestles are capable of grinding spices very finely, but they’re also more fragile than other types. [2] X Research source Wood mortar and pestles are durable, but they’re also slightly porous, and subject to stains. It’s also possible for the flavor of one spice to stay present in the mortar between uses, tainting the flavor of the next spice you grind. Stone mortar and pestles also grind very finely, but unless they’re conditioned properly, fine particles of stone can get ground into the spices.
If you need something chopped, pureed, or blended, you may be better off with another tool, such as a blender or processor. The recipe will often be a guide on this.
See below to learn specific techniques for grinding, crushing or bashing your ingredients. Each technique will result in a different consistency, and can affect the flavor and final outcome of your dish.
Place your ingredients in the mortar and hold it in place with one hand. Hold the pestle in your fist with a firm but comfortable grip. Press the rounded end of the pestle down onto the ingredients and roll it against the mortar while applying firm pressure. Grind until you’ve reached your preferred consistency.
Grind first. This action will catch the ingredients that crush easily and make the pounding easier. Pound or bash the ingredients. Use the broad end of the pestle and bring it down gently. Use short, sharp pounds to speed up the process and conserve your own energy. To avoid mishaps, cup your other hand (or a small cloth) over the top opposite side of the mortar and pestle to catch any of the bashed item that tries to bounce out. Grind again if needed. Once most of the ingredients have been crushed, a little end muddling may assist to finish off the crushing.
Place the ingredients in the mortar. Roll the pestle across the ingredients so that they crush and burst. Continue until all of the ingredients have been crushed, but not finely ground.
For a dishwasher-safe mortar and pestle, simply place in the usual dishwasher cycle. If you have a wooden set, don’t submerge it in water or put it in the dishwasher. Instead, wipe it clean with a damp cloth and let it air dry. For a dry grind, it may be sufficient to simply brush out with a clean cloth or paper towel.
