The Food Lab: Better Home Cooking Through Science

STEP 3: GRIND THE SPICES If you’ve got a kick-ass
mortar and pestle like this one from Japan, use it. The ideal
grind is coarse, not dusty, which is what a regular mortar
and pestle will get you. You can also use a spice grinder and
pulse the spices a few times; even a food processor will do
the trick.