3 types of mortar and pestle in Thai kitchens
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- Clay mortar and pestle: For general use of mashing ingredients when you do not want paste like consistency nor heavy mashing because they are more delicate than the other 2 types. Easily clean, dry quickly, and do not get moldy.
- Wood mortar and pestle: For mashing big pieces of spice. Suitable for Som Tum, Bamboo Shoot Soup. Wash after each usage. Dry under the Sun to prevent any molds forming and smell of food lingering.
- Stone mortar and pestle: Mainly made of granite, quite heavy. Suitable for mashing or grounding spices that require paste like consistency, such as chili paste and curry paste.
