Whole spices are the easiest place to start, and the same routine carries over to most dry ingredients. Small batches keep the pestle free to move.
Beginner
How to Use a Mortar and Pestle
A practical walkthrough: how to use a mortar and pestle, from fill level and grinding motion to pastes, seasoning and care.
Most mortar and pestle trouble starts before the first strike: too much in the bowl, too much force, or a new set that was never cleaned out. Hand grinding frees a spice's aromatic oils right before cooking, which is the whole reason to bother, and a few simple habits decide whether it goes smoothly or turns into a mess on the counter.
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Six steps to grind whole spices by hand
- Measure the whole spices and tip them into the mortar.
- Fill the bowl no more than a third of the way, and split anything larger into batches.
- Press the rounded end of the pestle down firmly to crack the spices first.
- Roll and rock the pestle against the bowl with steady pressure until the texture suits the recipe.
- When the contents creep up the sides, push them back to the center with the pestle.
- Spoon the result into a lidded glass jar, or measure out what the recipe calls for.
Why steady pressure beats pounding
Hard, fast strikes feel productive, but they mostly send bits of spice flying out of the bowl. Slow, even pressure breaks ingredients down more reliably. The motion also changes with the ingredient: dry spices such as peppercorns or cumin seeds take a firmer, more direct crush, while garlic and fresh herbs respond to a circular grind.
Holding a cloth or a cupped palm across the opening catches strays. And never strike an empty bowl or hit it too hard, because wood, stone and ceramic can all fracture.
Turning dry spices into pastes and sauces
Grind the dry ingredients first, from coarse to dusty as the dish needs, then add liquid or oil in small portions and keep mixing with the pestle until the paste looks right. Pesto follows the same order: pine nuts go in first and become a paste, then garlic, basil, grated cheese and olive oil are crushed in. Salsa comes from crushing tomatoes, onions, garlic and jalapenos together, and garlic needs no peeling beforehand, since rolling the pestle over the cloves pops the skins off.
Seasoning a new set and keeping it clean
A brand-new stone set can shed fine grit, so grinding a small batch of raw rice before the first real use clears out the dust left from carving. The same rice trick later pulls stains and lingering smells out of the bowl. Porosity is the main difference between materials, and comparing stone and wood mortars sets out the rest.
- Wooden sets: keep them out of water and the dishwasher, wipe with a damp cloth and air dry, or follow the maker's instructions.
- Ceramic or stone sets: rinse with water and scrub off hardened food with a hard brush.
- Sets sold as dishwasher-safe: only those go in the dishwasher.
- Every set: dry it fully, since lingering moisture can crack it or grow mold.
Picking a set you will actually use
Size and material decide how often a set leaves the cabinet. A mid-sized bowl, wide and deep enough for a real batch of spices, is a sensible all-purpose starter. Ceramic grinds very fine but is more fragile, stone grinds fine too though an unconditioned one can leave stone particles in the food, and wood is slightly porous and can stain.
If a wooden set appeals, see our recommendations on which wood for mortar and pestle to buy.
Frequently asked
Does a mortar and pestle work on nuts?
Yes. Hand grinding gives control over fineness, so nuts can be taken to a coarse crumble or left with some chunks. A lightweight wooden set may struggle with very hard nuts, so work in small batches and ease off if the bowl starts to shift.
Should I choose hand grinding over an electric spice grinder?
For small amounts, often yes. Grinding by hand releases the oils right before cooking, lets you set the texture with pressure, and skips the setup and cleaning of a machine.