When it comes to taste, fresh ingredients are always better. A pestle and mortar will let you grind just enough of your fresh herbs or spices for your recipe, and this can make quite a difference compared to using processed and dried versions. The set is made from solid granite, giving it a high quality look and feel. But don’t be put of, you don’t need to be a michelin star chef to take advantage of this handy piece of kitchen equipment.
There are three techniques for using a pestle and mortar, each one gives different results so you’ll need to match your technique to your recipe and desired outcome.
Grinding: The most commonly used technique, great for spices used in baked goods and sauces. Holding the mortar in place with one hand use the other to form a firm, comfortable grip on the pestle. Press the rounded end down onto the ingredients and roll it against the mortar whilst applying firm pressure. Continue until you reach your preferred coarse, medium or fine consistency.
Pounding: Sometimes called bashing, this technique is used for large or harder seeds and spices to crack them before switching techniques to achieve a finer grind. Whilst holding the mortar in place, use short, sharp bursts of pounding with the rounded end of the pestle. You may want to put a cloth over half or the pestle to catch any bits that try to bounce out. Switch between grinding and pounding to make sure any large particles are combined into the grind and fully processed.
Crushing: This technique keeps the herbs and spices mostly intact and is a great way of processing garlic. Holding the mortar in place, roll the rounded end of the pestle across the ingredients so they crush and burst. Continue until all the ingredients have been crushed but not finely ground.
There are lots of things you can make in your pestle and mortar. The classics include guacamole, pesto, chimichurri, humus and curry paste but there’s so much more your can do. Check out our Extra Info tab for some inspiring recipes.
Do not put either the pestle or the mortar in a dishwasher, you should always wash by hand. In most instances, wiping and rinsing with warm water and a soft cloth will do, but if you have been grinding particularly pungent or colourful herbs and spices it helps to use white rice to remove any remnants and prevent them discolouration or affecting the taste of future grinds. Put two tablespoons of uncooked, white rice into the mortar then roughly grind until the rice becomes dark in colour. Discard this rice and repeat until the rice stays white, this indicates it has absorbed everything it can from the porous stone. Rinse with warm water then leave to completely dry before storing away.
|Product Dimensions||16.5L x 15.5W x 11.0H (cm)|
|Package Dimensions||20.5L x 20.3W x 23.2H (cm)|
|Boxed Product Weight||4.35kg|
|Primary Material||Solid Granite|
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This is a spicy cuban marinade that is perfect for chicken, pork and shrimp.
Using your pestle and mortar, crush the garlic and salt together them put into a medium bowl.
Stir in the lime and orange juices along with the olive oil, oregano and cumin. Salt to taste.
Grind the garlic cloves in your mortar and pestle then add the chili powder and stir in the peanut oil until everything is well combined.