MORTAR AND PESTLE
To extract best flavor, aroma and essential oils from the spices. Stone or wood are recommended. I use mortar and pestle for making onion, ginger or garlic paste. When making alioli or guacamole this tool extracts the best flavours from the ingredients.
When you make your own spice mix this will come handy. Until you are completely familiar with the spices and herbs you must label them all to avoid any confusion.
A mini grater is amazing to have to grate fresh nutmeg, cinnamon, garlic, ginger, chocolate lemon and lime zest. These ingredients can be directly added to the pot using this grater.
It is round and made from stainless steel. It contains 7 smaller bowls to keep the everyday spices in it. I keep my turmeric, cayenne, cumin, coriander, ajwain, curry leaves and mustard seeds in the masala dabba or spice box.
Can be used for quick spice blends or grinding lentils/dals for dosa. All my garam masala, curry powder, hingvastak and digestive spice blends are made in a spice grinder.