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,
will not absorb flavours and 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!
Features
- Releases full flavour and aroma of herbs and spices
- Carved from solid granite
- 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.
