One of our food editors one true love is the mortar and pestle
The windowsill of my apartment is lined with mortars and pestles I've collected from Turkey, Iran, Thailand, and New York City .
When I’m feeling a little sick, I bruise mint leaves with a knob of ginger and coarse sugar for tea. Trimmed, smashed lemongrass is also another natural, herbal tea, which I love to experiment with. You could also bruise chamomile for a version of the store-bought bagged stuff. When buying your first mortar and pestle, look for a minimum of six inches in diameter and around three inches deep—this is a good, all-purpose size you can do a lot with—and look for a smooth interior and a pestle that won't get ingredients stuck inside it. Stone is the easiest to wash and the best starter material—wood can be tricky since it needs to be washed and dried immediately.
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