Pestle and Mortar

[The Late Night Gourmet]

This is the one I got in Mexico 3 weeks ago. We made guacamole there using one like this. I have yet to use it since bringing it home, but I will if I feel like mashing up something more roughly that I would with a spice grinder.

Anyone else have a mortar and pestle who can tell me what to do with it besides mashing up avocados and whole spices?

 

[Cinisajoy]

Never used mine for avocados only spices. Mine is a bit taller than yours and not quite as wide.

 

[Morning Glory]

Pestle and mortar, I call it! I use it for spices, smashing garlic, grinding saffron, making pea puree (to get a rough texture), making hummus.

 

[The Late Night Gourmet]

Never used mine for avocados only spices. Mine is a bit taller than yours and not quite as wide.

It has to make a real mess with all the avocado embedded in the crevices, but I also know that this is a traditional way to make guacamole on Mexico.

 

[Cinisajoy]

It has to make a real mess with all the avocado embedded in the crevices, but I also know that this is a traditional way to make guacamole on Mexico.

Oh and by the way, I do believe what you have is not a traditional mortar and pestle but is called something else. I just can't remember what they are sold as here. I will have to look next time I go to the grocery store. Very common item here. My M&P is made of marble.

 

[The Late Night Gourmet]

Pestle and mortar, I call it! I use it for spices, smashing garlic, grinding saffron, making pea puree (to get a rough texture), making hummus.

I'd be concerned about bits of saffron getting stuck, but you'd know better about that. If I lose some peppercorn, I'm not concerned, but saffron is expensive!

 

[Cinisajoy]

I'd be concerned about bits of saffron getting stuck, but you'd know better about that. If I lose some peppercorn, I'm not concerned, but saffron is expensive!

Her saffron is much cheaper than our saffron.
Hubby thought the same thing about avocado getting stuck. As he put it, why waste good avocado.
It may be traditional but I don't think it improves the flavor.
The only place I have ever seen that used was a higher end Mexican food place and you paid a high end price.

 

[Morning Glory]

I'd be concerned about bits of saffron getting stuck, but you'd know better about that

I grind it up and then add a bit of hot water so all the bits are dissolved, incorporated. No waste, I promise!

 

[epicuric]

Oh and by the way, I do believe what you have is not a traditional mortar and pestle but is called something else. I just can't remember what they are sold as here. I will have to look next time I go to the grocery store. Very common item here. My M&P is made of marble.

Ditto, mine is marble too. @The Late Night Gourmet 's looks as though it's made from porous rock - pumice stone or similar. That would be fun to wash up after using!

 

[Francesca]

@The Late Night Gourmet,

This Stone historic Aztec Mexican Mortar is called a: " Mol ca je te " pronounce the Ca like a Ka and Je, like "Hei " .. To pronounce: " Mol Ka Hei Tei " ..

I have one which I purchased in Jalisco, Guadalajara, Mexico many many years ago.

I prepare Guacamole in it during the Christmas Holidays .. My husband & my 2 sons enjoy it .. I am neutral ..

 

[Yorky]

Ours is wood. 200 mm (8") diameter bowl. Called a "pok-pok" here. Mainly used for crushing chilies, coriander root, galangal, lemon grass, garlic, whatever.

 

[Francesca]

I am dangerous .. I collect Mortars and Pestles .. I have several Wood ones in different sizes as I prepare alot of Genovese Basil Pesto and Venetian Cod Spread or Dip called: Mantecato alla Veneziana .. I had posted the récipe in the Fish Section.

This is a beauty - @Yorky

 

[The Late Night Gourmet]

@Yorky's mention of the pop pok nickname suggests that it came from the sound made when using it. This causes me to ask: what is the proper motion? This suggests a pounding motion, but I'd always assumed it was more of a twist-and-grind sort of process.

 

[Yorky]

@Yorky's mention of the pop pok nickname suggests that it came from the sound made when using it. This causes me to ask: what is the proper motion? This suggests a pounding motion, but I'd always assumed it was more of a twist-and-grind sort of process.

I can only relate how the Thais use them (I'm too lazy and stick to electric gadgets). It's like a pounding twisting motion but it definitely is a pok-pok sound. This is an automated one that I spotted at an agricultural fair recently (obviously only an "up and down" motion).

 

[Morning Glory]

I think the Thai Pok Poks are longer and narrower than the Pestle and Mortars we use in the West - hence there is less room to grind things around in a circular motion. I think they use it less for seeds and more for stems and leaves (like lemongrass) which would respond to be smashed in an up and down motion.