The 10 Best Mortar And Pestles

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This wiki has been updated 30 times since it was first published in September of 2015. If homemade food means more to you than just sticking a frozen meal in the oven, then you will be interested in our selection of mortar and pestle sets. These allow you to grind your own herbs, spices, and pastes for a truly made-from-scratch dining experience. Many are also suitable for crushing pills and hand-processing ingredients for DIY treatments and beauty products. When users buy our independently chosen editorial picks, we may earn commissions to help fund the Wiki. If you'd like to contribute your own research to the Wiki, please get started by reviewing this introductory video.

1. Laevo Solid Stone

2. Cooler Kitchen EZ-Grip

3. ChefSofi Heavy

Editor's Notes

January 15, 2020:

What you intend to use your mortar and pestle for will determine which one you get, as certain materials are slightly better for specific actions. While any set is good for general grinding, crushing, and pulverizing, you'll need to consider your needs. If you're looking for something to crush pills to make them easier to take, than a set that has an unpolished interior without deep grooves is best, so it won't trap your medication. If you'll be working with vibrantly-colored spices like saffron and turmeric, then look for something like the Cooler Kitchen EZ-Grip, which resists staining.

If making pico de gallo, guacamole, and salsa is your main concern, then an amply-sized unit like the Vasconia Granite Molcajete is ideal, while smaller ones like the Le Creuset Cerise are perfect for little jobs, such as crushing sea salt to finish a dish or breaking down walnuts or almonds to sprinkle over a salad.

We wanted to add a mushroom mortar and pestle set for those who need to routinely make fine powders in a quick and efficient manner, which is where the Harold Import Co. Carrara comes in. Items like these are also ideal for those with mobility issues such as arthritis, as they require less effort to get the job done.

Today we removed the Cole and Mason Granite, which received too many complaints regarding its quality to merit its high price point. One particular gripe was that the pestle broke easily and with little pressure. We wanted to source a similarly heavy-duty item to fill the void, and so we added the Kota Japan Natural.

Be aware that just like cast iron cookware, many granite and stone mortar and pestle sets need to be seasoned before the first use. This helps keep small, gritty particles from escaping into your food. Seasoning is a relatively straightforward process in which you wash your set, then grind a few ingredients in it before washing it once more. Your item should come with the proper instructions, but if not, there are plenty of tutorials online.

Special Honors

Williams Sonoma White Marble Handcrafted by artisans from premium white marble, this Williams Sonoma brand mortar and pestle is designed for stability while pounding and grinding. The overlarge pestle has a half-round shape to provide as much contact with the bowl as possible for efficient grinding, and sports a smooth acacia wood handle for a comfortable grip. This set is available in two sizes, and there are grey marble, olive wood, and walnut versions available as well.

4. Vasconia Granite Molcajete

5. Kota Japan Natural

6. Ironwood Gourmet Acacia

7. Le Creuset Cerise

8. Greenco Marble

9. Bekith Brushed Stainless

10. Harold Import Co. Carrara

Why You Need A Mortar And Pestle

First of all, if you think a knife can stand in the place of a pestle, that's simply not true.

Maybe you've seen these elegant little tools in kitchen stores and thought, "They look nice, but what can they do that a bowl and a spoon can't?" The answer: a lot. If you're ready to take your culinary skills to the next level, a mortar and pestle should be among the next items you add to your cooking arsenal. First of all, if you think a knife can stand in the place of a pestle, that's simply not true. Pestles crush up food, which releases their essential oils — special liquids extracted from plants that offer many benefits ranging from food flavoring to food preservation. That's something a knife cannot do. There's a reason that a sauce with garlic that's been crushed in a mortar and pestle is so much more flavorful than one with garlic that's simply been diced up. Using a mortar and pestle, you can open up the rigid structure of various plants, exposing the flavors trapped inside. Cutting them cleanly with knives just won't do that.

If you think you can just use a food processor to get the same effect, keep in mind that the rapidly-moving blades of this appliance create heat, which can dilute some of the flavors of plants. Only a mortar and pestle is the perfect balance of strong and gentle to release a plant's flavor, without destroying it. Second, keep in mind that sometimes you only need the tiniest portion of an ingredient, like half a tablespoon of crushed pepper. Sticking this in a food processor just isn't practical. You could put a small about of spices into a spice grinder, but again, that appliance will cut up rather than mash up your ingredients, failing to release those tasty essential oils.

Finally, you need a mortar and pestle because trying to fasten a makeshift one out of mixing bowls and spoons will destroy your bowls, spoons, or both. Mortars are heavy duty, typically made of granite, marble, or other hefty materials that can withstand the pressure you need to apply to mash up ingredients.

The Various Mortar And Pestles And Their Jobs

Mortars and pestles can be made from various materials. We're going to discuss each one and the jobs for which they're best suited. If your newest obsession is your pasta maker, you should reach for a set made from ceramic. They're ideal for crushing nuts, garlic, and herbs, so they can make a delicious pesto sauce. Those who favor slightly spicier cuisine, like Thai or Indian food, might want a granite mortar and pestle. The bumpy, irregular surface of this type is perfect for breaking up small ingredients with stubborn structures, such as dried chili peppers. If you place longer ingredients, like lemongrass or leaves, in a granite mortar, gently rolling your pestle across these and pushing them into the bumpy surface of the mortar releases their flavor beautifully.

For example, you could use it to make a lot of garlic-based foods.

Olive wood mortars serve a unique purpose that is perfect for some chefs, and not so for others. Because the material holds onto the flavors of the foods you put in it, this type of mortar and pestle should only be used for one type of cuisine that has a consistent base ingredient. For example, you could use it to make a lot of garlic-based foods. It will hold onto that garlic flavor, enhancing the taste of future recipes. Of course, you wouldn't want to make some dessert item in an olive wood mortar that you've previously used for garlic-based sauces.

If you want a more versatile mortar and pestle that you can use to make all sorts of cuisine, opt for a marble set. Marble won't hold onto flavors, so you can use it for both savory foods and desserts, as long as you wash it well. Marble sets also look quite elegant. If you mash a lot of hard ingredients, you'll want the strength of a cast iron mortar. There's almost nothing this material can't stand up to. If you're all about your sushi making kit right now, you'll enjoy a mortar and pestle made from Japanese earthenware. These are ideal for crushing many of the things you may roll up in your rice and seaweed, like fish and ginger. They're also good for mashing tofu and pulverizing seeds.

The History Of Mortars And Pestles

When you use a mortar and pestle, you're connecting with thousands of years of culinary culture around the world. Historians have found versions of these tools dating back to 35000 B.C.E. Perhaps one of the most interesting things about the mortar and pestle is that they've barely changed during all of that time. The server mashing up guacamole in a mortar and pestle table-side at your favorite Mexican restaurant is using one almost identical to the molcajetes used in Mexico’s Tehuacan Valley nearly 6,000 years ago. However, while the appearance and composition of these tools have barely changed, their uses have.

In fact, they've still left their mark, since you'll see the image of a mortar and pestle on major pharmacies like Walgreens.

Today, chefs mainly use mortars and pestles to grind spices, herbs, and nuts. But if the Book of Exodus is to be believed, Israelites used mortars and pestles to grind their manna around the 6th century B.C.E. One Egyptian medical text dating back to 1550 B.C.E describes doctors using mortars and pestles to make tincture and ointments, and there is evidence that shows Italian apothecaries used them in the 14th and 15th centuries C.E.

Some historians would say that mortar and pestles played a larger role in the medicinal community than the culinary world for the majority of their existence. In fact, they've still left their mark, since you'll see the image of a mortar and pestle on major pharmacies like Walgreens. Of course, modern pharmacists aren't grinding your prescription up in a mortar and pestle; the image is merely symbolic at this point.

Gia Vescovi-Chiordi
Last updated on January 18, 2020 by Gia Vescovi-Chiordi

Born in Arizona, Gia is a writer and autodidact who fled the heat of the desert for California, where she enjoys drinking beer, overanalyzing the minutiae of life, and channeling Rick Steves. After arriving in Los Angeles a decade ago, she quickly nabbed a copywriting job at a major clothing company and derived years of editing and proofreading experience from her tenure there, all while sharpening her skills further with myriad freelance projects. In her spare time, she teaches herself French and Italian, has earned an ESL teaching certificate, traveled extensively throughout Europe and the United States, and unashamedly devours television shows and books. The result of these pursuits is expertise in fashion, travel, beauty, literature, textbooks, and pop culture, in addition to whatever obsession consumes her next.

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