Large and robust for bold flavours.
Unlock the full aroma of your herbs and spices with this 18 cm black speckled granite mortar and pestle. Whether you are preparing spice blends, pastes, dips, salsas, pesto, or guacamole, this traditional tool makes crushing and grinding effortless. Its large size provides maximum surface contact, releasing flavours while retaining the pure character of each ingredient.
Carved from solid granite, it features a rough-textured interior for efficient grinding and pulverising. In addition, the non-porous stone prevents flavours and odours from being absorbed. The smooth, polished exterior allows easy handling, while the rounded pestle with an unpolished head increases friction for perfect pastes every time. This mortar is ideal for creating generous batches and is both practical and stylish on your countertop.
Features:
- Dimensions: Ø 18 cm
- Releases the full flavour and aroma of herbs and spices
- Carved from solid granite for durability
- Rough-textured interior surface for efficient grinding
- Smooth, polished exterior for easy handling
- Rounded pestle with an unpolished head to increase friction
A must-have for any kitchen, this mortar and pestle transforms cooking into an aromatic, flavourful experience.
| Material: |
Stone
|
| Size: |
18cm
|
Use & Care:
Use Instructions:
Preparing your mortar for first-time use:
- A new mortar and pestle set needs to be cured and seasoned to remove stone grit from the inside.
Curing Process:
- Scrub the mortar and pestle with a brush under running water and allow to air dry. Never use soap or detergent in the mortar.
- Fill ½ with white rice. Grind in a circular motion all the way around to a fine powder. Discard and repeat until the rice grinds white, is “clean” and has no grit or colour in it.
- Rinse with cold water and allow to air dry.
Seasoning Process:
- Add 2 cloves of garlic, coarse salt, cumin seeds and a bit of whole coriander.
- Grind the ingredients to a paste. Make sure it covers all the inner surface.
- Allow the mixture to remain in the mortar and residue on the pestle at least overnight (12 hours).
- Scrape out and discard the mixture. Rinse with cold water and allow to air dry.
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