Avanti 12813 - Conical Mortar and Pestle, 13cm - Black
Item ID: 7PV-DU1
SKU: SH-12813
- Avanti 12813 - Conical Mortar and Pestle, 13cm - Black
Releases full flavour and aroma of herbs and spicesCarved from solid graniteRough textured interior surface for efficient grindingSmooth polished exterior for easy handlingRounded pestle with unpolished head to increase the friction with the mortar
$37.94ex GSTStandard price
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Avanti 12813 - Conical Mortar and Pestle, 13cm - Black
About this product
Release the full flavour and aroma of herbs and spices with the Avanti® 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 granite, it features a rough textured interior for efficient grinding and pulverising, is non-porous and will not absorb flavours or odours. 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!
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.
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.
- Add 4 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 the mortar and pestle once again under running water and allow to air-dry thoroughly. It is now cured and seasoned and ready for use.
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