Granite Pestle and Mortar 16cm, Heavy Base

Granite is heavy, and the weight does half the work. The pestle comes down on the spice under its own mass, and the bartender guides the movement instead of pushing. A light bowl shifts across the bar top with every stroke and has to be held with the other hand; a stone mortar with a heavy base stays where it is.

The second difference is the surface. Outside, the stone is polished and wipes clean in one pass; inside the bowl, as the photo from above shows, the granite is rough. That texture cracks cardamom pods, peppercorns and cloves instead of letting them roll around.

If you already have the stainless steel mortar with pestle, keep it for quick jobs on the bar. The granite pestle and mortar is the one for prep quantities, when spices need to be ground to a powder and not just cracked.

What a bar makes with a granite pestle and mortar

The rim. Coarse salt with lime zest, chilli salt for a spicy Margarita, cinnamon sugar for winter drinks. Grind the amount for the night, tip it onto a saucer, and the rim of the glass takes two seconds, even in the middle of the rush.

House syrups. Cardamom, black pepper, star anise, cloves: ground just before they go into the pan, they release far more aroma than whole seeds, and the syrup comes out the same from one week to the next.

Infusions and tinctures. Herbs, peels and roots cracked in the mortar give the spirit more surface to work on, and the infusion needs fewer days.

The garnish. Pink peppercorns, smoked salt, coffee and cacao nibs, cracked and dusted over the drink as it goes out.

At home

For anyone who makes drinks at home, the stone mortar brings to the glass what a bar gets from its prep: the flavoured salt rim, the ginger and pepper syrup, the zest ground with sugar. And it is the same mortar that makes pesto, sauces and spice rubs for meat in the kitchen.

How to use it and how to clean it

Work the pestle in circles, pressing down, rather than pounding: the stone does the rest. Fill the bowl no more than a third full, so the spice stays inside.

Kesper recommends hand washing. Hot water and a brush for the rough inside, then let the bowl air dry before putting it away. To clear the smell of a strong spice before moving on to another, grind a spoonful of coarse salt or rice and rinse.

Specifications

• Material: granite, bowl and pestle
• Finish: polished outside
• Bowl: Ø 16cm, height 8.5cm
• Pestle: length about 16cm, Ø 3.5/4.5cm
• Colour: dark grey
• Care: hand wash
• Brand: Kesper, code 71501
• Sold: by the piece, mortar with pestle

The manufacturer does not state the weight: if you need it before you order, write to us.

The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item. The discount applies automatically in the basket.

Granite pestle and mortar FAQ

Is the pestle included? Yes, the granite pestle and mortar comes with its own granite pestle.

Can it go in the dishwasher? Kesper recommends hand washing: hot water and a brush.

Does granite leave a taste? The manufacturer states it is neutral: the stone passes no flavour to what you grind.

Can I use it to muddle mint for a Mojito? For mint in the glass you need a muddler; the stone mortar is for spices, salt and herbs prepared in advance.

The other muddlers are in the muddler category.

Dispatched from Rome, Italy.