Before the invention of blenders, pestle and mortar has been THE tool for all hard kitchen works be it crushing, grinding, mashing, smashing, blending or mixing. Even with the latest invention of blender which process most of the jobs the pestle and mortar can do, the aroma of the pounded spices give you the profoundly sensational flavors and smells that just cannot be replicated in blenders, choppers, and other machines.
Before you go purchasing your own set of pestle and mortar, you will need to know how to season it first. Here are some of the ways you can use for seasoning:-
– Fry the grated coconut without oil in a pan till the color turns brown. Scoop the grated coconut
into the mortar and start grinding till the oil from the coconut is extracted. Once it is done,
remove the grated coconut and wash it using water. No detergent are to be use.
Kosher Salt and Raw Garlic
– Place 3 – 4 large, peeled garlic cloves in the center of the bowl with about 2 tablespoons of kosher salt. Use the pestle to mash the ingredients into the surface of the bowl. Allow the mixture to sit in the mortar for a couple of hours or over night. Then scrape out the mixture and rinse the mortar and pestle with warm water and allow to air dry.
– Grinding uncooked rice in the mortar removes remaining granite dust.Place the mortar on a stable work surface that will not crack under the pressure from pounding the mortar. Grind a handful of uncooked rice in the mortar and pestle by moving the pestle in rotating, pressured motions alternated with up and down pounding. Check the ground rice for dirt or granite particles. Repeat with handfuls of rice until the resulting rice dust is free of contaminants.