mastichas09
Active member
I have some whole mastic and I have some recipes I want to try that call for ground mastic. So, I need to find a way to grind it. What is the accepted best practice for grinding it? I have heard people using:
- A special coffee grinder dedicated just for grinding herbs (not the same as grinding coffee bean because that will make everything taste like coffee)
- Mortar and pestle, grind without adding anything
- Mortar and pestle with an added pinch of salt (I don't know why people do this)
- Food processor