Equipment
Choosing a Moroccan Mortar and Pestle
The mortar and pestle (mehraz) is one of the oldest tools in the Moroccan kitchen, used to pound spices, crush garlic, bruise herbs and make pastes like chermoula. A good one gives a texture and released fragrance a machine can't match, and choosing the right material for the job makes it a joy to use.
At a glance
- Brass mehraz: traditional, characterful, great for dry spices and garlic
- Stone (granite/marble): heaviest and most versatile, best all-rounder for dry and wet
- Wood: gentler, better for softer ingredients and herbs than hard spices
- Pounding releases more aroma than blitzing — better flavour and texture
Guide
Morocco's iconic mortar is the heavy brass mehraz, often beautifully engraved, traditionally used for pounding spices, garlic and grains — its ringing sound is part of the soundtrack of a Moroccan kitchen. Brass is superb for hard, dry spices and garlic, giving a satisfying pound and easy cleaning, though it's better for smaller quantities and dry work than for making large batches of wet paste. Stone mortars (granite or marble) are heavier and more versatile, excellent for grinding spices to powder and pounding wet pastes without the mixture climbing the sides.
Wooden mortars also appear, gentler and lighter, better suited to softer ingredients and herbs than hard spice-grinding. When choosing, think about what you'll pound most: a stone mortar with a rough interior is the most all-round useful for both dry spices and wet pastes like chermoula and garlic; a brass mehraz is traditional, characterful and brilliant for spices and garlic; wood is a gentler specialist. Weight is your friend — a heavy mortar stays put and does the work for you.
Why bother when you have a blender? Pounding bruises and crushes rather than slicing, which releases more aromatic oils and gives a better texture — a hand-pounded chermoula or spice paste is noticeably more fragrant than a blitzed one, and for small amounts a mortar is quicker than dragging out and cleaning a machine. Look for a decent size (too small and everything jumps out), a rough or unpolished grinding surface for grip, and enough weight to be stable. Season a new stone mortar by grinding a little rice and spice to clear grit before first use.
Practical tips
- 1
Choose a heavy mortar — weight keeps it stable and does the work.
- 2
A rough or unpolished interior grips ingredients so they crush instead of skidding.
- 3
Get a decent size, or hard spices and garlic will jump out as you pound.
- 4
Season a new stone mortar by grinding rice and a little spice to clear grit.
- 5
Hand-pound chermoula and spice pastes for noticeably more fragrance than a blender gives.
Frequently asked questions
What mortar and pestle is best for Moroccan cooking?
A heavy stone mortar is the most versatile all-rounder for both dry spices and wet pastes. The traditional Moroccan brass mehraz is characterful and excellent for spices and garlic; wood is a gentler specialist for softer ingredients.
What is a mehraz?
The mehraz is Morocco's traditional brass mortar and pestle, often engraved, used to pound spices, garlic and grains. Its ringing sound is a familiar part of the Moroccan kitchen.
Is a mortar and pestle better than a blender?
For flavour and texture in small amounts, often yes — pounding bruises and crushes ingredients, releasing more aromatic oils than a blender's slicing, so hand-pounded chermoula and spice pastes are more fragrant.
Try the recipes
Put the tip into practice with these free step-by-step recipes: