A mortar and pestle crushes fresh ingredients for use in cooking.
The mortar and pestle may be the oldest of all culinary implements. As basic as two stones or as advanced as the latest high-tech materials, this simple tool can be used in a staggering array of food preparations, from spice blends to fabled sauces. Here are a few notable examples from the world's cuisines.
Classic Genoese Pesto
The city of Genoa is one of Italy's great culinary capitals, and part of that heritage is its famous pesto sauce. Purists insist this classic sauce is best when prepared in a mortar and pestle, with the exceptional basil of the region. Begin by crushing garlic in the mortar with a bit of salt, slowly adding the basil and then the pine nuts, until the mixture is a thick paste. Add the cheeses, and finish the sauce by adding top-quality olive oil in small amounts until the whole mixture has a smooth and creamy texture.
Authentic Salsa and Guacamole
One of the characteristic fixtures in a traditional Mexican kitchen is the molcajete, a large mortar carved out of rough volcanic rock. Traditionally used for a wide variety of preparations, even grinding small amounts of corn into flour, today they are largely used to make traditional salsas and guacamole. Add ingredients such as onions, garlic and chili peppers first, and ground to a fine paste before adding the tomatoes or avocados. The interior surfaces of a molcajete are made of rough stone and must be prepared, or "seasoned" before using.
Thai Curry Pastes
Thai food was largely unknown in North America until recent decades, yet today there are few places so small that it is unavailable. The mortar and pestle are integral to Thai cooking, and especially so in the preparation of the curry pastes that are such a characteristic part of the cuisine. Made up of ingredients such as ginger, garlic, galangal, shallots and chili peppers in varying proportions, pastes also include spices and herbs. Although high quality commercial pastes are readily available, they are superior when freshly made.
Ras Al-Hanout
One of North Africa's culinary glories is its spice mixtures and pastes, such as the fiery harissa. Another classic mixture is Morocco's "ras al-hanout," meaning the best the spice merchant has to offer. There is no single standard mixture, though commonly-used spices include cardamom, cumin, coriander, cloves, cinnamon, pepper, chilies and turmeric. Some blends include ingredients little-known in the Western world such as dried rosebuds and cubebs, a spice similar to pepper. It is best prepared in a mortar and pestle, though you may want to pre-grind tough spices like cinnamon and cloves.
Tags: mortar pestle, chili peppers, ingredients such, prepared mortar, prepared mortar pestle