How to Season a new Granite Mortar and Pestle.

I have always desired to have a good mortar and pestle in my kitchen, I may have even had one sometime in my home cooking career but after 19 moves and a house fire I know it hasn't been in the last 20 years.  Recently I went on a hunt and found one that I thought would be perfect for what I wanted it for.  Medium size and high sides and a nice pest that fit in my hand.  I found one and as far as kitchen tools go it was fairly inexpensive!

What I didn't realize was this is not a tool you use fresh out of the box!  This tool requires seasoning.
Here it is all ready for use, the following steps are what it took to get it to this stage!

After washing:

First step: grind 1/3 cup white rice into powder. Not minute rice!
Sound easy? Well, just plan on having friends over, lots of them and each one takes a twenty-minute shift of grinding. 

It took Steve and  I  about 6 hours of swapping back and forth during the weekend

the get it to the "powder" stage

Step two: Dump the rice powder and add 3 cloves of garlic, and cilantro and a couple tablespoons of salt -except if you are like me and happen to be allergic to garlic and can't stand cilantro.  I had to think about that one.  I had no explanation as to why Garlic was a preferred medium for step two, it has antimicrobial properties and oil.  So I thought well Almonds do too so I will use those and Basil

Wow, what a change in the surface of the mortar!

Step 4 rinse it out well and it is ready to use

The aromas released from crushing and grinding herbs are just amazing!!

I really enjoyed using this over the weekend while cooking for our family, it is one of those things that really feel nice in your hands. "chopping "nuts took 3 seconds and no nut flying! Just pop them in and give a couple of bashes with the pestle and they are all set to go!

If you love to cook, and you don't have one of these - Get one!  you will be glad you did!
Thanks for stopping by!
Ginny M


I have had a pestle and mortar for years - and like you I never knew I had to season it - I think it's a bit late now - but with all the violet leaves I have mushed for poultices, I am sure it is well and truly anti-microbial by now :-)

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