Menu
Search
Menu
Close

We make mistakes so you don’t have to.

Get unlimited access to ALL our foolproof recipes, unbiased equipment reviews and ingredient ratings. Guaranteed to work for you.

Try CooksIllustrated.com Free for 14 Days

Email is required
How we use your email address

Seasoning a Mortar and Pestle

By Cook's Illustrated Published July 2012

How do you prevent a brand-new mortar and pestle from leaving small, gritty particles in the food?

Grit can be an issue with any new mortar and pestle, but seasoning solves the problem. It’s done by repeatedly grinding grains of raw rice in the mortar until the resulting powder is white and grit-free.

To determine exactly how much grinding is necessary, we ground 3 tablespoons of raw white rice in a brand-new granite mortar until it was reduced to a fine powder (about eight minutes). We repeated this process two more times, until the powder was nearly as white as a control batch ground in an electric spice grinder. We then tasted guacamole that we pulverized with the tool, and its smooth consistency was further proof that the mortar was grit-free.