Hi Everyone, What’s Cooking is a series in which I answer questions and share advice about food and cooking that you may have but are too shy to ask.
Hot from the pan, the spices are tipped on to the large grinding stone (sill). Light wisps of smoke curl into the air. The long, heavy, oblong-shaped grinding stone (lorha) is picked up and pressed against the spices, crushing them. Crisp from the heat, the spices crack and crunch under the weight of the lorha as they simultaneously release their collective, captivating aroma. Back and forth the hands work the stone until the spices are ground to a fine powder. This is one of the many ways spices are prepared for cooking.
