The kitchen mortar is undoubtedly one of the oldest utensils used in daily food preparation.
This cooking tool is used in African villages as well as in large restaurants. Today, it is largely absent from European and American kitchens, mainly due to the spread of already processed food products.
Nevertheless, as with any home-made preparation, grinding or mashing your own ingredients yourself with the mortar and pestle, keeps them fresher and tastier. In the past it was used by cooks, alchemists and apothecaries. It was used by anyone who needed to crush or mash.
Today, the mortar and pestle is mainly used for mixing spices, grinding dried fruit, making aioli or pesto.
Different materials for mortar
Mortars are made of many materials, the most valuable being marble: a hard, clean, low-porosity material that does not absorb strong odours. The grain of the unpolished marble kitchen mortar ensures very good friction. The wooden mortar is only suitable for dry ingredients (such as spices and seeds), there should be no trace of moisture, as this could damage the utensil in the long term. Granite mortars are more suitable for wet ingredients, and can be used generally with all types of ingredients. There are also mortars made of stainless steel, hard porcelain or ceramic. Preferably use a mortar and pestle of the same material, so that the crushing is even and uniform.
Among our selection of cuisine/ustensile-cuisine, is a kitchen mortar made of premium quality granite. It is heavy, ergonomic and perfect for rigorous grinding and mixing. The design of the pestle makes work easy and effortless. Its polished granite exterior makes it easy to clean. Its interior is non-porous, which will allow you to extract the natural oils from herbs without them being absorbed by the stone.