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Concept
Mortar and pestle
Summary
A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar (ˈmɔrtər) is characteristically a bowl, typically made of hard wood, metal, ceramic, or hard stone such as granite. The pestle (ˈpɛsəl, also USˈpɛstəl) is a blunt, club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, or rotated into the substance until the desired texture is achieved.
Pestle and mortar have been used in cooking since the Stone Age; today they are typically associated with the pharmacy profession due to their historical use in preparing medicines. They are used in chemistry settings for pulverizing small amounts of chemicals; in arts and cosmetics for pulverizing pigments, binders, and other substances; in ceramics for making grog; in masonry and in other types of construction requiring pulverized materials. In cooking, they are typically used to crush spices, to make pesto and certain cocktails such as the mojito, which requires the gentle crushing of sugar, ice, and mint leaves in the glass with a pestle.
The invention of mortars and pestles seems related to that of quern-stones, which use a similar principle of naturally indented, durable, hard stone bases and mallets of stone or wood to process food and plant materials, clay, or minerals by stamping, crushing, pulverizing and grinding.
A key advantage of the mortar is that it presents a deeper bowl for confining the material to be ground without the waste and spillage that occurs with flat grinding stones. Another advantage is that the mortar can be made large enough for a person to stand upright and adjacent to it and use the combined strength of their upper body and the force of gravity for better stamping. Large mortars allow for several people with several pestles to stamp the material faster and more efficiently.
Official source
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