Avanti 12812 Rough Spare Pestle

Preparing your mortar for first time use

A new mortar and pestle set needs to be cured and seasoned to remove stone grit from the inside.

Curing Process

1. Scrub the mortar and pestle with a brush under running water and allow to air dry. Never use soap or detergent in the mortar.
2. Fill with white rice. Grind in a circular motion all the way around to a fine powder. Discard and repeat until the rice grinds white, is clean and has no grit or colour in it.
3. Rinse with cold water and allow to air dry.

Seasoning Process

1. Add 4 cloves of garlic, coarse salt, cumin seeds and a bit of whole coriander.
2. Grind the ingredients to a paste. Make sure it covers all the inner surface.
3. Allow the mixture to remain in the mortar and residue on the pestle at least overnight (12 hours).
4. Scrape out and discard the mixture. Rinse the mortar and pestle once again under running water and allow to air-dry thoroughly. It is now cured and seasoned and ready for use.