Buying guide
Pestles and Mortars: Granite, Marble or Porcelain?
Which material suits spices, which suits pastes, and why the size of the bowl matters more than you think.
Grinding whole spices just before use gives far more flavour than ready-ground. A pestle and mortar is also the best tool for crushing garlic with salt, bruising herbs or making a rough paste.
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We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria above to compare what's available.
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Materials
| Material | Surface | Best for |
|---|---|---|
| Granite | Rough, heavy | Pastes, garlic, herbs, whole spices; very stable |
| Marble | Smoother, heavy | Spices and herbs; can stain and be etched by acids like lemon juice |
| Unglazed porcelain | Fine, slightly rough | Grinding dry spices to a fine powder |
| Wood | Soft | Crushing garlic and herbs; absorbs smells and oils |
Size
- Small (about 10 cm across): a few peppercorns or a clove of garlic.
- Medium to large (15 cm or more across the inside): pastes, pesto and bigger batches without spilling.
- Weight: a heavy mortar stays put while you pound.
Care
Most stone mortars should be rinsed with water and a brush, not soap and not the dishwasher. To season a new granite mortar, grind a handful of rice to a powder and discard it, then repeat until it stays clean.
Also useful
Keep whole spices fresh in airtight jars: see spice storage ideas.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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