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2. Mortar and pestle - Wikipedia

   en.wikipedia.org/wiki/Mortar_and_pestle

   A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar ( / ˈ m ɔːr t ər / ) is characteristically a bowl, typically made of hardwood, metal, ceramic , or hard stone such as granite .

3. Mofongo - Wikipedia

   en.wikipedia.org/wiki/Mofongo

   The name mofongo refers to cooked plantains mashed with fat (olive oil, lard, or butter), spices, and pork in a wooden mortar and pestle called a pilón (made with mahogany or guaiacum, both native hardwoods) and shaped more or less into a ball and in or alongside broth. The mofongo is then able to absorb any juice or broth from the seared meat ...

4. Kroeung - Wikipedia

   en.wikipedia.org/wiki/Kroeung

   The selected herbs and spices that goes into making red kroeung. Red kroeung ( Khmer : គ្រឿងក្រហម , krœăng krâhâm ) receives its deep color from a type of dehydrated chili pod which contributes very little flavor to the kroeung and is added solely for the natural red color, although as the dish is meant to be spicy ...

5. Herbal medicine - Wikipedia

   en.wikipedia.org/wiki/Herbal_medicine

   The bas-reliefs on Borobudur depict the image of people grinding herbs with stone mortar and pestle, a drink seller, a herbalist, and masseuse treating people. [85] The Madhawapura inscription from Majapahit period mentioned a specific profession of herb mixer and combiner (herbalist), called Acaraki. [85]

6. Spice - Wikipedia

   en.wikipedia.org/wiki/Spice

   A mortar and pestle is the classic set of tools for grinding a whole spice. Less labor-intensive tools are more common now: a microplane or fine grater can be used to grind small amounts; a coffee grinder [note 2] is useful for larger amounts.

7. Sambal - Wikipedia

   en.wikipedia.org/wiki/Sambal

   A traditional manner of making sambal using a cobek, a stone mortar and an ulekan, a pestle. Traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked. There are two main categories of sambals in Indonesia, they are sambal masak (cooked) and sambal mentah (raw). Cooked ...