Prep Tools

Mortar & Pestle

Crush and grind spices, pastes, and pestos by hand

A heavy bowl and club for crushing whole spices, garlic, and herbs into pastes — releasing aromatics that a blade never reaches. The grinding action builds flavor in pestos and curry pastes. A rough granite interior grips and works fastest.

A mortar and pestle crushes whole spices, garlic, and herbs into pastes by grinding rather than slicing, which releases aromatic oils a blade never reaches. That bruising-and-grinding action builds deeper, rounder flavor in pestos, curry pastes, and spice mixes. A heavy bowl with a rough interior grips the food and works fastest.

Types & varieties

Granite

Heavy, rough, and durable — the best all-rounder for spices and pastes.

Marble

Smooth and handsome but more for soft jobs; the polished surface grips less.

Ceramic / porcelain

Non-porous and easy to clean; gentler abrasion, good for spices, less for wet pastes.

Brass / cast iron

South Asian style for hard spices; very heavy and effective, needs drying to avoid rust.

Wood (Thai)

Tall deep bowls for pounding wet pastes and som tam; absorbs aromas.

How to use it well

Start by pounding straight down to break ingredients open, then switch to a grinding, circular motion to work them into paste. Add ingredients in order of hardness — toughest first — and use a pinch of coarse salt as an abrasive to help grind garlic and herbs.

Pound first to crack, then grind in circles
Hardest ingredients first, softest last
Coarse salt acts as a grinding aid for garlic and herbs
Work in small batches so nothing flies out

Common uses

Grinding toasted whole spices freshPounding garlic, ginger, and chiles into pasteMaking pesto, gremolata, and herb pastesBuilding curry and spice pastes from scratchCrushing peppercorns and seeds coarselyMuddling guacamole and rustic salsas

Tips & pitfalls

Toast whole spices first, then grind them warm for the most aroma.
A pinch of coarse salt helps grind garlic and herbs into a smooth paste without slipping.
Cup your free hand over the bowl when pounding hard spices to stop them jumping out.
Avoid soap on porous stone — it soaks in; grind a little rice to scrub and absorb residue.
Cure a new granite mortar by grinding raw rice to powder until it comes out clean.

Good to know

Materials: Granite, marble, ceramic, brass, wood, basalt
Why it works: Crushing ruptures cells and releases oils that blades only cut past
Best interior: Rough/unpolished, which grips and grinds; heavy resists wandering
Care: Rinse with water; avoid soap in porous stone, which holds flavors
Price range: €20–70

Also called

mortar pestle · pestle and mortar