Release the full flavour and aroma of herbs and spices with the Avanti® Marble Footed Mortar and Pestle. An indispensable traditional chef’s tool for crushing and grinding dry or wet ingredients to make the perfect seasoning pastes, spice mixtures, aromatic dry rubs, sauces, dips, spreads, pesto’s, salsas, guacamole, and so much more. Carved from solid marble, it features a rough textured interior for efficient grinding and pulverising, Designed to maximise the surface contact between the two elements, it brings out the best flavours while retaining the pure characteristic of the ingredients. It is a must-have in any kitchen!
Features
Releases full flavour and aroma of herbs and spices
Carved from solid marble
Rough textured interior surface for efficient grinding
Smooth polished exterior for easy handling
Rounded pestle with unpolished head to increase the friction with the mortar
Use & Care
Hand Wash Only
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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