Should I be using a cast iron mortar and pestle to make Thai curry pastes?
I’ve been using a cast iron mortar and pestle to make Thai curry pastes and I get the feeling that the metal is reacting with the paste as I’m making it and turning it a brownish color. Is it really reacting with it or is it just me being paranoid and it’s the natural progression of the ingredients as they’re being mashed together and exposed to the air?
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3 comments a “Should I be using a cast iron mortar and pestle to make Thai curry pastes?”
Use a food processor or a similar (like a coffee grinder) to make your pastes.
The cast iron, while a GREAT metal to be utilized in the kitchen, has one MAJOR drawback: it’s known to be “reactive” to certain chemical compounds that are released in the form of volatile oils when you’re smashing them with the pestle……That cast iron mortar and pestle must be a real relic, as I’ve never seen one, but the ones that I’ve seen are usually make from stone or ceramic…….Hope this helps…….
Christopher K.
you are very correct about your theory of the metal causing a reaction in you curry paste…I have always used either a marble or granite pastel and mortar for such spices…a chef I used to work under years ago said it is fine to use a food processor or coffee grinder for such pastes…but I can taste a big difference using the mortar. I put a site below to buy one online but I have seen them in many stores like asians markets,flea markets,china town,even Pier one had a nice set years ago.Good luck…enjoy your grinding
I’m going to beg to differ with my colleague above on the food processor subject. Curry pastes just aren’t the same made in a processor than they are when made in the more traditional (and admittedly more laborious) mortar and pestle.
But many foods can react with metals and this is something you really shouldn’t mess with. A Mexican molcajete, usually made out of volcanic rock, is non reactive and has the weight and heft you’ll need to pulverize your ingredients. It’s also got a good coarse texture that will help you break down your ingredients more efficiently.
You can use one made of marble or stainless steel, but the marble is smooth and ingredients will slip around on the surface until you can start breaking them down. Also marble is porous and something like brilliantly coloured chillies might stain it.
I went with a large molcajete for big jobs and a small, scientific porcelain one for smaller jobs.
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