What You Need to Know
The process involves using a mortar and pestle to break down the cell walls of the herbs, releasing their oils and flavors. This technique requires significant physical effort and results in a coarse-textured paste with a strong, pungent flavor.
Steps
- 1.
Roman Moretum (Ancient Rome): Essential for releasing garlic and herb oils into cheese base
- 2.
Thai Nam Prik (Thailand): Creates characteristic coarse texture in chili pastes
- 3.
Mexican Pipián (Mesoamerica): Traditional stone molcajete pounding develops complex flavors
The Science
Primary Reaction
mechanical breakdown of cell walls