Description
Authentic Persian Hand Made 8cm Granite Stone Mortar & Pestle Grinder
Hand carved from one piece of solid stone. The stone comes from the Kouhsangi area in Khorasan (Kousangi translates to "The stone mountain") and the carving is done by locals of the area as they have been doing for over a 1200 years. These hand carved granite items have been one of the most popular souvenirs or trade items along the silk road throughout history.
It's ideal for milling, crushing and grinding herbs, spices, salt, nuts and seeds and creating fresh and fragrant spice blends, seasonings, paste and rubs. Perfect as a gift for food lovers, home cooks, or anyone who appreciates handcrafted tools with cultural heritage.
- 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
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