What You Need to Know
Trituration fractures lignified spice structures while shear forces from the pestle's grinding action emulsify hydrophobic compounds (like curcuminoids and capsaicin) with hydrophilic components (plant juices, water). The process generates heat (≈5-8°C increase) which volatilizes thiols and terpenes.
Produces more vibrant, layered flavors than powdered spices by preserving volatile aromatics that would be lost in industrial grinding. The paste's texture helps it cling to proteins during cooking.
Key Parameters
Temperature
28°C
18°C - 45°C
Time
12 minutes
5 minutes - 25 minutes
Equipment
Granite mortar (15-20cm diameter)Wooden pestle (30-40cm length)Stone mortar (for Northern Thai cuisine)
Steps
- 1.
Nam phrik kapi (Thailand): Creates essential oil emulsion with shrimp paste
- 2.
Garam masala paste (North India): Unlocks bound aromatics in whole spices