• Weight 630 grams
• Height 6cm
• Outer Diameter 8cm
• Internal Diameter 6.5cm
• Pestle Length 10cm

The mortar and pestle have been used for centuries across cultures. Here’s what it's called in kitchens around the world:

• Thailand: Krok and Saak – for curry pastes and papaya salad
• India: Okhli and Musal, or Ammikkal in the south – for spice and herbal grinding
• Indonesia: Cobek and Ulekan – to make sambal and spice blends
• Vietnam: Coi and Chay – for garlic, chili, and sauces
• Japan: Suribachi and Surikogi – perfect for sesame seeds and miso prep
• Mexico: Molcajete and Tejolote – traditional for salsa and guacamole
• Peru: Batan and Una – grinding spices and grains by hand
• Italy: Mortaio and Pestello – used for making classic pesto
• Greece: Goudi and Goudocheri – for garlic and herb pastes
• France: Mortier and Pilon – ideal for rustic spice blends
• Nigeria: Okun and Omo – a staple in pounding yam and local spices
• Ghana: Woduro and Woma – traditional kitchen essentials
• Ethiopia: Metaya and Metaya Eqa – for spices and grains
• Lebanon & Syria: Hawan and Midqa – used in garlic pastes like toum
• Persia: Havan and Dasteh Havan – great for Persian spice mixes
• Morocco: Mihras – essential in blending ras el hanout and tagine spices

Washing Instructions (Hand wash only):

Wipe off with paper towel. Grinding a small amount of dry rice before rinsing is also a traditional cleaning method. For oily stains, dab with a paper towel soaked in lemon juice or white vinegar before rinsing. A very small amount of dish soap on a damp soft sponge can also be used for very oily stains. Rinse with warm water and lay out on a folded dishtowel to air dry.

Shipping from Sydney Australia