Andesite Mortar & Pestle

Handmade in New Zealand from Andesite rock collected in Northland. 

Mortar and Pestles are one of the most ancient food preparation tools around. You simply can't beat the aromas created from freshly pounded ingredients. When making a Thai Curry Paste, a pesto, Ras el Hanout, Dukkah or whatever your favourite spice blend is. The majority of great chefs still use the mere and modest mortar and pestle while creating masterpieces in their restaurants. 

Grinding Capacity: 

Small: Approx. 1 Cup

Large: Approx. 2 Cups

Please note that each mortar & pestle is unique in colour, shape and size. Please contact our team if you would like to see photos and sizes of the available pieces before purchasing. 

Seasoning

Seasoning your new mortar and pestle is recommended to remove any stone dust and small particles, and to prepare the surface for effective use. Here’s a step-by-step guide on how to season it:

Step 1: Rinse: Rinse the mortar and pestle thoroughly with warm water and let it air dry. Avoid using soap, as it can be absorbed by the stone and affect the flavor of your ingredients.

Step 2: Grind Rice: Add a handful of white rice to the mortar. Grind the rice using the pestle until it turns into a fine powder. This helps to remove any stone particles or dust. Discard the rice powder and repeat this step until the ground rice remains white and free of any stone particles.

Step 3 (optional) Garlic and Herbs: After the rice powder step, crush a few cloves of garlic and some coarse salt in the mortar. Add some herbs such as cilantro or parsley. Grind these ingredients into a paste. This helps to fill the pores of the stone and further remove any remaining particles. Discard the paste.

Step 4: Rinse Again: Rinse the mortar and pestle with warm water again and let it air dry. Avoid using soap.

After seasoning, your mortar and pestle will be ready for use, providing a smooth and efficient grinding surface.

Care: Avoid using soap or detergent when cleaning the mortar & pestle.