A mortar and pestle feels like a kitchen tool out of time, but many people still use it today for its ability to get bold, fresh flavors out of their spices. They've been around for centuries and used in cuisines and cultures across the world from the Romans to the Aztecs and other Indigenous American populations. Mortar and pestles are useful instruments to keep in your kitchen for the sheer amount of processes and techniques you can perform with them, from grinding fresh spices to making sauces like pesto, and so on.
But since these are made with natural materials like volcanic rock, granite, and wood, a new mortar and pestle needs to be seasoned before use, much like ; although the processes are very different from each other. Once seasoned, you'll be ready to take on all of your mortar and pestle missions. Grind rice to season your mortar and pestle A mortar and pestle can be made from a wide variety of materials, with granite, ceramic, marble, and volcanic rock being the most popular.
No matter what material your mortar and pestle are made of, they can all be seasoned the same way before being used. If you were to feel the inside of a new mortar, the bowl-shaped base, you would notice a gritty, sandy feeling from the natural material. This is why they need to be seasoned, to clean them in preparation for cooking with them.
Start by submerging the mortar (the bowl) and the pestle (the hand-held pounding instrument) in a bowl of water for a few hours, or even overnight, to.
