Qfyilyi

For numerous reasons, I need to prepare the vast majority of food salt-free. Been doing this since the 80's, and now we are very sensitive to any added salt in our food. This extends to, for instance, salting the water for boiling pasta or vegetables.

When I read about using a Mortar and Pestle, recipes often suggest adding a little salt to act as an abrasive. Clearly, from my family's point of view, that salt would not be desirable in the prepared dish.

What can I use as an alternative, without changing the flavors too much. For example, sugar might work from the abrasive point of view, but would add sweetness where it wasn't expected.

(Irrelevant, but someone will probably ask. 1/2tsp of salt in a meal is enough to cause my partner to be very ill. Hence the salt-free regime.)

2 solutions:

• I have an unpolished granite mortar and pestle: they're much cheaper than the polished granite ones and are much more abrasive then a wooden or ceramic one.




• I don't use any salt neither, not for health reasons but for taste reasons, but if your partner is intolerant to the Na in the NaCl (salt) you can get get 100% chemically pure CaCl₂¹ from any decent pharmacy² and that is an unlimited allowed food additive according to the FAO/WHO and it tastes just like salt.³

_{Note¹: Food grade is only 85-90% CaCl2 and will not be sufficient in your case...
Note²: Ask for the crystalline form...}

I almost never add salt when grinding, in a rough ceramic mortar with a pestle to match. It simply doesn't occur to me: I've been light on salt for ages, much more so since baby-led weaning. So in many cases you can simply omit it, and maybe work a little harder.

Most of what I grind is dry spices. Some, such as coriander, grind much better if toasted first - they're more brittle. This is a good idea anyway as a lot of spices release their flavour better this way. Starting with dried chillies helps a lot compared to fresh, if you grind chillies. The harder ingredients, like coriander and especially fenugreek will act to break up softer things. Sugar, however, is too soft to be much use.

If you like to make your own pesto, or other wet things that are often ground (and you might well do if you're avoiding salt) then a mini chopper/grinder device or food processor attachment helps a lot - simply avoid grinding by hand.

I've never heard of using salt as an abrasive with a mortar and pestle. I might just use more of the spice in question and filter whats left. But if you were looking to use something as an abrasive you could try whole versions of whatever spices you are already using (cardamom, coriander, mustard, etc.) Or for a generic option, peppercorn seeds. A bit of pepper doesnt hurt even when you think it might (eg baking).