Sample Nutrition Essay on Mortar and Pestle

Mortar and Pestle

Mortar refers to a bowl-shaped holder made from ceramic, hardwood, or stone, while pestle refers to a blunt, club-shaped object that is used for milling by grinding or crushing, or pounding substances like grains, herbs, or medicines. The substances to be milled are placed at the base of the mortar then the pestle is rolled over or rubbed against it while applying a downward pressure continues until the desired outcome is achieved.

The origins of mortar and pestle can be traced back to approximately six thousand years ago in the Mesoamerican cultures (the Aztecs and Mayans) and were made from basalt. The Native Americans used mortars that were engraved into rocks to process cork and nuts, while the Japanese used large mortars made out of wood in the preparation of moki. The West Asian countries used very big stone mortars alongside wooden pestles to crush meat and prepare kibbeh (meatloaf) and masabcha (humus).

The earliest use of mortar and pestle in Britain can be traced to the 14th century in the era of Anglo Saxon, while in Italy; it can be traced to the 15th century and was used by Apothecaries (ancient Pharmacists) in the frescoes. The use of the items in Thailand can be traced back to the Sukhothai era in 1238 AD and was utilized in grinding food and medicinal substances.

More refined versions of the mortar and pestle have been made through time and have continuously been used in the kitchens in the preparation of pates and other well-ground components of cuisine, in pharmacies, and in laboratories. They are capable of grinding any variety of food that can fit in the mortar. They offer minimal friction; therefore, the substances ground or crushed, especially foodstuff that has aromas do not burn off. For these reasons, the pair is preferred over other items that carry out the same functions like electric grinders or food processors.

Works Cited

Teng, Eric Y. “Mortar and pestle.” U.S. Patent No. 8,087,602. 3 Jan. 2012.