Grinding Spices: Mortar and pestle

The familiar concave dish called a mortar, and its “pounder,” the pestle, have been around for centuries. Many cultures, including mine, still rely on the mortar and pestle for their daily pounding and grinding needs. Mortars and pestles come in various shapes, sizes, and materials, including ceramic (both porous and nonporous surfaces), marble, stoneware, cast iron, stainless steel, and even brass. Some are as big as large mixing bowls, while a few are only large enough to hold a scant half teaspoon of whole spices (now that’s kick-sand-in-your-face wimpy). Some “floor models” in India can weigh as much as 250 pounds. Most mortars and pestles are midsize: They’re wide enough and deep enough to hold a cup of spices and herbs. My favorite, hands-on, is the porous Mexican molcajete (it’s made of lava stone) that’s sold in kitchenware shops. It is very similar to the ones we use in India.