Hamam Dasta Brass No.2

A dull clang of brass from the kitchen, and elaichi being cracked for the evening chai.

• What: Hamam dasta, a heavy mortar and pestle
• Size: No.2
• Made from: Brass
• Best for: Cracking elaichi, cloves, pepper and cinnamon

What it is

In a lot of North Indian and Gujarati homes the brass hamam dasta sits by the stove, and you hear it from the next room. It is heavy, so the brass does most of the work when you crack cardamom, cloves or pepper, or crush garlic and ginger.

A pounded masala tastes different from a blended one, because the spices are crushed and release their oils instead of being chopped fine. Brass darkens with use; that is patina, not damage. Choosing between mortars? Brass No.2 for dry whole spices; the white marble Hamam Dasta Size 4 for wet garlic and ginger; the Black Stone Ammikal for chutney by the bowlful.

Tip: Crush two elaichi pods with a slice of ginger and tip them straight into the chai pan. A jar of ground cardamom can't match it.

Goes well with: Heera Cinnamon Sticks, Heera Cloves, Heera Black Cardamom

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