Despite all the variety of modern household appliances designed for use in the kitchen, a mortar and pestle are available in almost any home. And this is not only a tribute to the traditions of cooking, but also a commonplace necessity. Experienced housewives know that spices, crushed in a mortar, give any dish a more intense taste and aroma. Products that are crushed before they are cooked retain all their nutrients.
Mortar and pestle can be made of many natural materials: wood, granite, marble. Some manufacturers use various metals for their products. So, you have decided that your kitchen should have a mortar and pestle. How to choose the most suitable for you? When solving the problem of acquiring a mortar with a pestle, it is first necessary to decide what you will use them for. So, a wooden mortar is not the best choice if you plan to grind moist spices and spices in it, since the material from which it is made will absorb the substances that make up their composition. Hardwood products made from a single piece should be selected. A film is gradually formed on their surface, preventing the penetration of chemicals into the fibers of the material. In such a mortar, you can not only grind, but also intensively crush the spices.
The most versatile are a mortar and pestle made of marble or granite. These are exactly what professional chefs prefer. Their main advantages are resistance to any mechanical stress, lack of reaction to acid compounds and food coloring. In such a mortar, you can grind almost all dry products, herbs, spices. It is also possible to cook an oil-based pasta or seasoning in it.
A mortar with a pestle made of natural stones (carnelian, granite, agate, chalcedony, onyx) are suitable for grinding the most aggressive seasonings. In this case, you can not use the impact method of grinding, but only rub the spices.
Porcelain mortar with pestle do not absorb moisture and odor, are easy to clean, resistant to acids. Their main disadvantage is the fragility of the material itself. When working with such a mortar, you can only grind the spices, and not crush them.
Metal products are considered almost eternal. The most persistent of them are cupronickel and brass. The stainless steel is moisture resistant and almost does not absorb odors. Cast-iron mortars quickly rust, so only dry spices are crushed in them. Bronze products quickly deteriorate from constant strokes, so they are more suitable for grinding seasonings.
In addition to the choice of material, it is necessary to carefully consider the shape of the mortar itself. So, for example, for grinding nuts and herbs, a low bowl is most suitable. It should have a flat or slightly rounded bottom. When grinding products in this case, they turn into powder. Larger and bulky spices are easier to grind in high and slightly narrowed mortars. In them, the product will not be turned into the finest dust.
Small in volume mortars are excellent for making aromatic masks, nutritious mixtures for hair and nails.
Basic requirements for a quality product: high density and strength of the material, convenient shape, ductility (the material does not collapse upon deformation), chemical resistance.