When you've graduated beyond pre-packaged spices and are ready to grind your own fresh cinnamon, cloves, peppercorn, cumin and more, there's no better tool than a mortar and pestle.Spices, garlic, nuts or seeds are placed in the mortar and then crushed with the pestle to release their fresh flavors and oils.You will notice the difference in taste.The first step is to learn how to use a mortar and pestle.
Step 1: You can choose the size you want.
Do you want to crush a lot of spices, seeds, and nuts?It is possible to have two different sizes if you have the space and budget for it.If you plan to grind a lot of spices, a spice grinder may be more suited for you.If you want to make a dish immediately, you should use a mortar and pestle.
Step 2: Pick the right material for your needs.
A matching set is used to make mortar and pestles.The mortar is a small bowl and the pestle has a curve that is perfect to grind against it.The instrument can be made from wood, stone, or ceramic, and you'll want to choose the material that's right for you.It is possible to grind spices very finely with ceramic mortar and pestles, but they are more fragile than other types.Wood mortar and pestles are subject to stains and are slightly porous.It's possible for the flavor of one spice to linger in the mortar between uses, tainting the next flavor you grind.Fine particles of stone can get into the spices if the stone is not conditioned properly.
Step 3: You can read the recipe for processing instructions.
This is the best tool for ground into paste or powder.Spices, herbs, rice, nuts, plant seeds, and sea salt are some of the items that can be crushed or grinded in the mortar and pestle.Anything that can be crushed is likely to work in the mortar and pestle.If you need something chopped, pureed, or blended, you may be better off using a processor.The recipe is a good guide on this.
Step 4: The raw ingredients should be placed in the mortar.
Put your whole peppercorns, cinnamon, or other ingredient in the mortar.It will be difficult to get an even grind if you fill the mortar with raw spices.It's fine to process the spices in batches if you have too much to fit.
Step 5: To process, use the pestle.
If you want to ground the ingredients in the mortar against its bottom and sides, you have to twist the pestle in your opposite fist.Use the pestle to mix and grind the spices until they are all the same consistency.Continue until you want the ingredients to be coarse or fine.You can learn specific techniques for grinding, crushing or bashing your ingredients.Each technique can affect the final outcome of your dish.
Step 6: Measure out the ingredients.
If you want to measure out how much you need for your recipe, you can either place the freshly ground contents of the mortar into a glass spice jar with a tight-fitting lid.
Step 7: To grind, use the mortar and pestle.
This is the best way to use most spices in baked goods, sauces and other dishes.It is possible to grind to a coarse, medium or fine consistency.Put your ingredients in the mortar with one hand.The pestle can be held in your fist with a firm but comfortable grip.Roll the rounded end of the pestle against the mortar after pressing it down on the ingredients.You should grind until you reach your preferred consistency.
Step 8: Large spices and seeds can be pounding.
If the item is large and needs this approach, use firm but gentle bashing.This will allow you to change techniques to get a better grind.First you have to grind.The action will catch the ingredients that are easy to crush.Either pound or bash the ingredients.Bring it down gently with the broad end of the pestle.You can speed up the process by using short, sharp pounds.To catch any items that try to bounce out, cup your other hand over the top of the mortar and pestle.If necessary, grind again.Muddling may help finish off the crushing once most of the ingredients have been crushed.
Step 9: Spices can be crushed to keep them intact.
If your recipe calls for crushed spices, they shouldn't be pulverized completely.You want to keep them intact.This is a good technique for processing garlic.The ingredients should be placed in the mortar.To crush and burst the ingredients, roll the pestle across them.Continue until all of the ingredients have been crushed.
Step 10: After use, wash your mortar and pestle.
The cleaning approach depends on the material of the mortar.You should check the instructions that came with the mortar and pestle to make sure you clean it properly.If you want a dishwasher-safe mortar and pestle, place it in the usual dishwasher cycle.Clean it with warm water if it is not dishwasher-safe.Before storing, dry it completely.It is possible to brush out a dry grind with a clean cloth or paper towel.
Step 11: Don't use soap if you can help.
Since most mortar and pestles are porous, soap can get mixed in with your spices next time you use them.It should be washed out with warm water and then dried thoroughly.
Step 12: It's possible to use dry rice for tough smells and stains.
It can be difficult to remove odors from strong spices.The best way to grind white rice is to pour it into the mortar and use the pestle.The color and smell of the last spices will affect the rice.After grinding the ground rice, discard the rice and repeat the process until it becomes odor-free.