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Seasoning A Mortar And Pestle

The simple task of seasoning a mortar and pestle should not be overlooked. Firstly it is very important indeed that you buy good quality only. If you buy something cheap from somewhere then ensure that it is not fake.

Yes, really, there are fake mortar and pestles. This means they are often painted to give the appearance of being a higher quality. It will contaminate your ingredients and can be dangerous. So, make sure it is natural only, pure wood or granite, or whatever the material, ensure it is top quality.

How To Season A Mortar And Pestle

The best thing is to wash it in warm soapy water before use and allow to dry. It is then recommended that you use a handful of uncooked rice and grind it to a powder.

Ensure that it is white. There should be no color coming off the mortar itself.

You may find that for slightly porous sets like a Molcajete mortar and pestle that some of the rice sticks in the uneven surface. This is fine. And for porous sets it will take a number of seasons for it to become smooth and glassy. This is why it is important that you buy a good quality set to begin with. If the surface is too rough you will find it will never become smooth and properly seasoned.

If you are not getting the smoothness you need, or find that grit keeps coming away when you grind the rice then try it with slightly wet, but still uncooked rice. This should ensure that it is properly seasoned after a few attempts.

After you are sure there is no grit coming away then the final stage is to season by grinding raw garlic and chili. Make it into a very fine paste and then wash again in warm soapy water.

You now have a perfectly seasoned mortar and pestle.

Topics: Mortar And Pestle |