Pestle and mortar

Why use a pestle and mortar?

Because crushing isn't cutting. A knife slices through fibres; a pestle crushes them and releases their oils and juices. A pounded garlic clove, cumin seeds crushed just before cooking or a basil pesto made with a pestle and mortar have more aroma than their chopped or blended versions.

A mortar also leaves you in control of the texture: a few strikes for cracked pepper, longer for a smooth paste. It has no motor, no blade and no plug, and it cleans with a quick rinse.

What can you crush in a mortar?

Almost anything that can be ground or crushed, as long as you choose the right mortar.

• Garlic, ginger, fresh herbs: all our mortars are suitable, including the light bamboo or wooden models
• Whole spices: pepper, cumin, coriander, cardamom, best ground in a heavy mortar with a rough interior
• Nuts and seeds: sesame, peanuts, walnuts, crushed as finely or coarsely as you like
• Wet preparations: pesto, guacamole, salsa, curry paste, which need a wide bowl

The simple rule: don't fill the bowl more than a third full. The ingredients stay under the pestle instead of climbing up the sides.

Which type of mortar should you choose?

The material changes the weight, the stability and the use. Here is how the collection breaks down.

Granite is the most versatile choice: it doesn't move when you pound and gets through the hardest seeds. Bamboo and wood are lighter and are enough for everyday garlic and herbs. Our guide choosing a pestle and mortar compares granite, wood, ceramic and stainless steel in detail.

How do you use a pestle and mortar properly?

1. Start with small strikes to break up the ingredients, then turn the pestle against the side to refine.
2. Work in small batches and add more as you go, rather than everything at once.
3. For garlic, add a pinch of coarse salt: the crystals grip the clove and the paste forms faster.

How do you care for a pestle and mortar?

Rinse granite with water straight after use and let it dry completely before putting it away. Wash bamboo and wood by hand, without long soaking, then leave them to air-dry. For ceramic, a rinse is enough: the smooth surface doesn't hold on to residue.

Frequently asked questions about pestle and mortar

Granite or bamboo mortar: which should you choose?

Granite for hard spices, nuts and preparations such as pesto or guacamole: it is heavy, stable and rough inside. Bamboo for everyday garlic and herbs: it is light, and comes out and goes away in a second.

What size of mortar should you choose?

A small 100 ml or 11 cm mortar for a garlic clove or a spoonful of spices. A 16 cm one for most uses, including pesto, curry paste and guacamole to share.

Mortar or garlic press for garlic?

A garlic press is quicker for one or two cloves. A mortar gives a finer paste and lets you add herbs, salt or spices in the same bowl, as for an aioli or a marinade. Our garlic tools are gathered in the garlic presses and garlic choppers collection.

Mortar or chopper for nuts and spices?

A mortar for small quantities and fine control of the texture. To crush a larger quantity of nuts or spices without tiring yourself out, a hand-crank chopper is faster: see our manual choppers. To reduce hard spices or coffee to a fine powder, our electric spice grinders do the work for you, and to chop meat and vegetables as well, a stainless steel electric chopper with a bowl takes over.