I'm a big fan of the japanese version, the suribachi (that's the mortar part) - it has a nice, textured surface that makes it nice & easy to grind hard stuff. However, it's paired w/a wooden pestle so it's not really for "pounding" (which might be better served by a marble version).

I agree - I grind spices in an old coffee grinder (esp. for spices), but I still have a nice olive wood m&p set for the occasional "beatin' up" of herbs, oily stuff, etc.

I love my marble mortar and pestel so much that I lugged it in my carry-on bag to bring it home from my mom's home.

I use it for grinding small amounts of spices or flax seed, making pesto and guacamole. It's easier to clean than a coffee or spice grinder, plus it's just pretty, sitting on the shelf in my kitchen.

http://jennyknopinski.wordpress.com/2009/10/18/recipe-a-crime-against-apples/

The Splendid Table did a great discussion on this topic and recommended one that's not too porous or glass. Their store had this product listed.

http://splendidtable.publicradio.org/store/?B000163N7A

http://www.remodelista.com/products/milton-brook-mortar-pestle

Keltrue beat me to it: suribachi all the way. It uses more of a grinding rather than a pounding technique, but it works a charm, and most of them are elegant enough to double as a serving bowl. Korin sells nice ones at decent prices (and beautiful huge ones for major $$).

I never thought I had the need for one until I bought one on a whim. It's a smallish marble set that I pick up for $5 at TJmaxx. I love it. And it's heavy which is a very good thing.
I bought my mother the same one and she likes it too...although she is a big fan of the electric grinder as well.

I would disagree with buying a shallow model. I had a shallow mortar and pestle that I ended up throwing away because it drove me crazy. Every time I tried to grind the smallest bit of cumin seeds and garlic, the mixture would push over the side.

I upgraded to a marble mortar and pestle with some leftover gift cards I had for Williams Sonoma. I know this version is a bit pricey, but it had the deepest sides around. I love it.

http://www.williams-sonoma.com/products/sku980714/?pkey=x|4|1||4|mortar||0

I would agree that if I'm just grinding spices and not adding oil, garlic, etc. I would just stick to the coffee grinder for spices, though.

THANKS!!

I'll check all of those out when I have time, I think part of the issue is that neither of us have used one before (although she grew up in a very italian family so it is likely she's seen one used.) We do use garlic and oil an awful lot and although I make quacamole i usually use a metal pastry blender to "mush" it up.

Also, thanks for the tip on spices being difficult to work with. Now that I'm thinking a little bit more on what she'd actually use it for, she'd probably make pesto (she grows basil every summer and never quite gets around to using it.) And also if there was a way to use it to make something with mint. (we made the mistake of planting some once and we will never again be without it....no matter how hard we try!)

I guess suggestions on just what to use one for would be good too, since I think her main goal was more the "it looks pretty on the counter" type.

I think, if you're going for a pesto/guac/minty-something-or-other, a nice wide/deep granite or marble m&p or a molcajete might just be the way to go. Anything where the pestle is the same material as the mortar - and heavy. With a big bowl.

If she's anything like me, she'll use it twice, decide it's too much work and takes up too much counter space. And then she'll use her food processor! haha...

I was going to mention the suribachi too! Though, if you don't want one with the ridges I'd still suggest a ceramic model--the roughness of ceramic holds onto spices and whatnot better than a smooth marble would.

I use my mortar and pestle for grinding spices all the time. It is not at all difficult or time-consuming--i can get a fine powder in less than a minute. Whole cloves are the only thing that I have not been successful with. I have completely stopped using the coffee grinder for spices because it is a pain to get out and plug in and use and then clean (I only have one coffee grinder so it needs to be cleaned after spices). As for what to get, I suggest a marble or ceramic one that has some texture inside (no glazing on the ceramic) and holds at least 2 cups. I just adore my mortar and pestle and i hope you find one that your mom will enjoy.

I too have been looking for a mortar and pestle as the ceramic ones I inherited aren't even worth the space they take up. I'd like to try the Fox Run Kitchens iron mortar and pestle that was tested by Cook's Illustrated ( http://cooksillustrated.com/equipment/results.asp?docid=20404 ) but haven't been able to find it anywhere! Has anyone seen it for sale?

I have an old wood one that was my great-grandfather's from his old pharmacy (and yes I use it all the time!) I just got the exact one pictured though (the LeCreuset) 2 weeks ago as a wedding gift. I haven't run that through its paces yet but I love mortar and pestles. My wood one has a tough time with harder spices (even things like anise) so I'm hoping the ceramic will do a nice job.

I make salad dressing in mine, mashing the garlic, then adding oil and vinegar. Because of the oil, I needed to put it in the dishwasher. So many have wooden parts. It also had to be large enough - some seemed ridiculously tiny. I had a Mason & Cash and loved it, until bits of the pestle started to flake off. I couldn't find a new set locally, so I got the large Le Creuset set. It works fine for my purposes, and also comes in many pretty colors. I'm intrigued by the Mexican ones, but they are really large, and I don't know where I would store one.