I just got my granite molcajete today. Yay! I know I need to do the wet rice trick to remove and grit, etc. What I am questioning is the seasoning process I've found on various sites. My main purpose was to get a M&P so that I can grind spices & herbs. I'll probably make guac in it, but that won't be an every day thing - maybe a monthly one.
Do I need to do the garlic seasoning if I just want to grind spices & herbs? I'd prefer to not have carry-over flavor from one time to the next.
Thanks for the help! I couldn't seem to find this particular answer when I googled it.