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Read the recipe for processing instructions. Place the raw ingredients in the mortar. Use the pestle to process to your desired consistency. Store or measure out the ingredients.
If you need something ground into a paste or powder, this is the ideal tool. Items that are good to grind or crush in the mortar and pestle include peppercorns, spice seeds, herb seeds, fresh herb and spice leaves, rice, nuts, other plant seeds, hard candies, sea salt, and so on. Anything used for baking or eating that can be crushed is likely to work in the mortar and pestle. If you need something chopped, pureed, or blended, you may be better off with another tool, such as a blender or processor. The recipe will often be a guide on this. Measure out your whole peppercorns, cinnamon, or other ingredient and place it in the mortar. Fill the mortar no more than ⅓ full with raw spices; otherwise, it will be difficult to get an even grind. If you have too much to fit, it's fine to process the spices in batches. Hold the mortar in place with one hand, take the pestle in your opposite fist, and twist it against the ingredients in the mortar so that they are ground against its bottom and sides. Evenly grind, bash or crush all of the spices, using the pestle to mix and grind them until they are all reduced to the same consistency. Continue until the ingredients are as coarse or fine as you want. See below to learn specific techniques for grinding, crushing or bashing your ingredients. Each technique will result in a different consistency, and can affect the flavor and final outcome of your dish. You can either place the freshly ground contents of the mortar into a glass spice jar with a tight-fitting lid, or go ahead and measure out how much you need for your recipe.