Bold and robust for maximum flavour.
Release the full aroma of your herbs and spices with this 20 cm rough granite mortar and pestle. Whether you are preparing spice pastes, aromatic rubs, sauces, dips, pesto, salsas, or guacamole, this traditional tool makes crushing and grinding effortless. Its large size and rough texture provide maximum surface contact, unlocking the pure character of every ingredient.
Carved from solid granite, it features a rough interior for efficient grinding and pulverising. In addition, the non-porous stone ensures flavours and odours are never absorbed. The unpolished exterior adds rustic charm, while the rounded pestle with an unpolished head increases friction for perfect pastes every time. This mortar is ideal for generous batches and makes a striking, functional addition to any kitchen.
Features:
- Dimensions: Ø 20 cm
- Releases the full flavour and aroma of herbs and spices
- Carved from solid granite for long-lasting durability
- Rough-textured interior surface for efficient grinding
- Unpolished rough exterior for authentic rustic appeal
- 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: |
20cm
|
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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