How to season the Ammikallu_ Indian Spice Grinding Stone .

 Seasoning the Ammikallu, or Indian spice grinding stone, helps to enhance its performance and durability. Here's a general process to season an Ammikallu:

  1. Clean the stone: Before seasoning, make sure the Ammikallu is clean and free from any dust or debris. Wash it with water and a mild detergent, then rinse thoroughly and allow it to dry completely.

  2. Apply oil: Choose a food-grade oil with a high smoke point, such as coconut oil, sesame oil, or vegetable oil. Apply a generous amount of oil to the entire surface of the stone, including the grinding surface and the outer edges.

  3. Heat the stone: Place the Ammikallu on a stove or in an oven and heat it gradually. Start with low heat and gradually increase to medium heat. The heat helps the oil penetrate the stone and create a protective layer.

  4. Allow it to cool: Once the Ammikallu has been heated, turn off the stove or oven and allow the stone to cool down naturally. Do not rush the cooling process or expose it to cold water, as sudden temperature changes can cause cracks.

  5. Repeat the process: Repeat steps 2 to 4 a few more times to build up the seasoning layer. The more you season the stone, the better it will perform over time.

  6. Wipe off excess oil: After each seasoning session, use a soft cloth or paper towel to wipe off any excess oil from the surface of the Ammikallu. This helps prevent the oil from becoming rancid and affecting the flavors of the spices.

  7. Regular maintenance: To maintain the seasoning, clean the Ammikallu after each use with warm water and a soft brush or sponge. Avoid using harsh detergents or abrasive cleaning tools, as they can strip away the seasoning.

By following these steps and regularly maintaining the Ammikallu, you can ensure its longevity and enjoy optimal performance when grinding spices.

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