How to Use a Mortar and Pestle
A mortar and pestle crushes ingredients between a heavy bowl and club-shaped tool. The grinding releases oils and breaks cell walls in ways chopping cannot.
Why it matters
Grinding spices releases 3 times more aromatic compounds than pre-ground versions. Pastes made this way have better texture than food processors create. The slow crushing preserves volatile oils that heat from electric blades destroys. You control texture from coarse crack to fine powder.
What you need
Steps
Place the mortar on a folded kitchen towel on your counter at hip height. Add no more than 2 tablespoons of whole spices or 1/4 cup of herbs. The bowl should be 1/3 full maximum. You need room for ingredients to move and flip.
Hold the pestle like a hammer with your dominant hand 4 inches from the bottom. Keep your wrist straight. Place your other hand on the mortar rim for stability. Start with light taps using just the weight of the pestle. Listen for the sharp crack of spices breaking.
Switch to a circular grinding motion after 30 seconds of tapping. Press down with 5 pounds of force while rotating clockwise. The grinding should sound like sand on concrete. Lift and redistribute ingredients every 10 rotations when they stick to the sides.
Add salt or sugar when making pastes after grinding dry ingredients for 2 minutes. Use 1 teaspoon of coarse salt per 3 cloves of garlic. The abrasive crystals help break down fibers. The paste turns from chunky to smooth in 90 seconds with salt added.
Test doneness by rubbing a pinch between your fingers. Whole cumin takes 3-5 minutes to become powder. Garlic paste needs 4-6 minutes total grinding. The mixture should smell 50% stronger than when you started. Stop when you achieve your target texture.
Scrape the mortar completely with a small spoon, working from the rim down to the center. Bang the pestle on the mortar edge 3 times to knock off stuck bits. Transfer immediately to your dish. Ground spices lose potency after 15 minutes of air exposure.
Common Mistakes
Overfilling the mortar past halfway
What happens: Ingredients fly out and grinding becomes ineffective
Fix: Work in batches with mortar 1/3 full maximum
Using only downward pounding motion
What happens: Spices bounce around without breaking down
Fix: Combine vertical pounding with circular grinding using 5 pounds pressure
Grinding wet ingredients first
What happens: Creates slippery surface that prevents proper crushing
Fix: Always start with dry ingredients, add liquids last
Using a wooden or marble mortar for spices
What happens: Smooth surfaces cannot grip and crush properly
Fix: Choose granite or volcanic rock with rough interior texture
Troubleshooting
Spices stick to pestle instead of grinding
Then: Wipe pestle with dry cloth and add 1/2 teaspoon coarse salt as abrasive
Garlic turns bitter during grinding
Then: Work faster and add salt within 30 seconds to prevent oxidation
Related Techniques
FAQ
What size mortar and pestle should I buy?
Buy a 6-8 inch diameter mortar with 2-cup capacity minimum. The pestle should weigh 1-2 pounds. Granite or volcanic rock work best. Smaller mortars require too many batches. Larger ones become unwieldy. The pestle needs enough weight to crush with minimal effort. A 10-ounce pestle requires 3 times more work than a 20-ounce one.
Can I grind coffee beans in my spice mortar?
Keep separate mortars for coffee and spices. Coffee oils penetrate granite pores up to 1/8 inch deep. These oils turn rancid after 7 days and contaminate future spices. Even 5 washes with soap cannot remove embedded coffee oils. A dedicated coffee mortar costs $25 and prevents flavor transfer.
How do I clean a granite mortar?
Rinse with hot water immediately after use. Grind 2 tablespoons of white rice to powder once weekly. The rice absorbs oils and odors from the stone pores. For deep cleaning, make a paste with 3 tablespoons baking soda and 1 tablespoon water. Grind this for 60 seconds, let sit 10 minutes, then rinse. Never use soap on unsealed granite.
Why does my new mortar make everything taste gritty?
New granite mortars shed particles for the first 10 uses. Season it by grinding 1/4 cup white rice to powder, discarding, and repeating 3 times. Then grind 2 tablespoons each of rock salt and whole peppercorns. Rinse with hot water only. This process takes 20 minutes but eliminates grit permanently. The mortar is ready when rice powder stays white instead of turning gray.
Recipes Using This Technique
Grilled Jerk Chicken with Fried Plantain Chips
2 hr 15 min
Kundapur Curry Chicken with Coconut and Tamarind
1 hr
Lamb and Rice Tagine with Dried Cherries
30 min
Moroccan Spiced Carrot Chickpea Salad with Dates and Mint
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Roasted Eggplants with Feta and Tomato Sauce
1 hr 50 min