What is the difference between pounding grain and grinding grain?

- Reduces grain size by repeated impact using a mortar and pestle or similar tool.

- Crushes the hard outer layer of the grain, called the hull.

- Breaks the endosperm into smaller pieces.

- Produces a coarse, textured meal or flour.

- Retains the bran, germ, and endosperm, making the meal or flour whole-grain and preserving its nutritional value.

- Commonly used in traditional food processing and small-scale agriculture.

Grinding grain

- Reduces grain size by using a mill or grinder with rotating stones or metal burrs.

- Finely crushes the grain, including the hull, endosperm, and germ.

- Produces a fine, powdery flour with a smooth texture.

- Separates the bran from the endosperm, resulting in white flour that lacks the nutritional value of whole-grain flour.

- Commonly used in industrial flour production and commercial food processing.

In summary, pounding grain involves coarse crushing using impact, preserving the whole grain, and is often done manually or on a small scale. Grinding grain entails fine crushing using rotating mechanisms, produces refined flour, and is typically used in large-scale food processing. Both methods have cultural and culinary significance, but pounding is associated with traditional practices, while grinding is more prevalent in modern food production.