The Biggest Mortar And Pestle Mistake You're Making

The mortar and pestle, also known as a molcajete, is a kitchen tool used for crushing and grinding items to release their flavor and better blend them into a dish. The device is commonly used in crushing herbs or making dips such as guacamole. According to Healthyish, it's best to look for a mortar and pestle about 6 inches wide and 3 inches deep. This size means you can use it for many processes, from creating dips to releasing herbs' flavors.

The mortar and pestle can be made out of various materials. They can be made from metal, wood, or even brass. For the longest-lasting option, you might want to go with a stone or granite material. However, the material makes a difference in terms of crushing, grinding, and also the cleaning process, as per Epicurious. If you end up purchasing a granite or stone version, you could be making one major mistake when using the tool, which might result in unpleasant particles landing in your food.

You're not seasoning your mortar and pestle

If you want to get the best use out of this cooking tool, it's important to know that the mortar and pestle needs to be well-maintained. One of the biggest mistakes consumers make when using one is they don't season it first. Though not every version requires seasoning, most do.

Food Network reports that the best way to season the mortar and pestle is to grind white rice into a powder. Follow that by grinding garlic cloves and various other spices, such as salt or cumin. Though it seems like an unusual care method, this helps remove any small stone particles sticking to the bowl. If you don't season the mortar and pestle before its first use, those particles could make their way into your food. Depending on the version, some mortar and pestle models require that the mixture sit overnight to remove as much grit as possible. Make sure to read the care instructions on your product to understand the best way to season it or if necessary.