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Best way to grind mastic?

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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
Which do you guys recommend?
 
My favorite way to grind it is in a mortar and pestle. I add a pinch of sea salt to the mortar and then add the mastic, as needed for the recipe. I don't grind in advance because it loses a lot of flavor. The salt enhances the mastic flavor and helps it grind faster.
 
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