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A mortar and pestle

Also called molcajete; lesung; cobek

Crushing is not the same as blade-chopping, and some pastes need it.

What it is

Grind hard, dry ingredients before wet ones. Work in a circular crushing motion rather than pounding straight down, and add salt as an abrasive.

Why it works

A blade cuts cell walls; a pestle crushes and tears them, releasing far more of the oils and juices held inside. That is why a pounded rempah, curry paste, pesto or guacamole tastes different from a blended one made of the same things — the texture and the aroma release are both different, not just the look.

When to use it

Spice pastes, rempah, bumbu, curry pastes, pesto, sambal, aioli, guacamole, dry spice blends.

What goes wrong

Overfilling it; adding wet ingredients before the dry ones are broken down; expecting a small, shallow, polished mortar to do the work of a rough, deep one.

Meridian cooking encyclopedia — Watchman Productions

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