116:6 A mortar in a place where people pound spicy things together with chometz needs “libun kal” (a lighter form of purging by fire). This is done by filling the mortar with burning coals that heat it up until a straw burns when put on its exterior. In a place where a mortar is only used to pound things like pepper, then immersion in boiling water is sufficient.
116:7 Hagalah does not remove the taste and smell of brandy from vessels in which it was kept long-term. One must boil them well in water with ashes until the smell departs completely. After that, hagalah will work to kasher them.