Description
Mechanical shearing ruptures plant cell walls to release natural emulsifying compounds.
Technical
The grinding action disrupts parenchyma cells in herbs (e.g., cilantro, parsley) releasing pectin and phospholipid-rich organelle membranes. Concurrent crushing of garlic alliinase converts alliin to allicin, which complexes with olive oil polyphenols.
Culinary Significance
Creates stable herb-infused oil emulsions without modern emulsifiers, essential for texture and flavor dispersion in condiments like chermoula.
Science
Primary Reaction
Mechanical disruption of plant cell membranes
Parameters
Temperature
25°C optimal
18°C to 42°C range
Time
5-7 minutes
2 minutes – 15 minutes
Equipment
Granite/marble mortar (10-15 cm diameter)Wooden pestle (olive wood preferred)Copper mortar for garlic-intensive versions