Himalayan Salt Mortar and Pestle
This is a mortar and pestle hewn by hand from pink Himalayan rock salt.
Grind spices, grind salt, grind some cocoa nibs, you name it! These mortars and pestles are beefy, weighing over 6 pounds. With a thick, heavy bottom, they can take a pretty serious bit of duty. Trace amounts of salt will come up with your spices, adding to the beautiful volatile aromatics of your cooking.Â
The Meadow's Himalayan salt blocks are the best available anywhere, hand-picked from the purest seams of 600 million year old salt deposits deep under the rugged Punjabi landscape. Suitable for freezing to -320 F (-196 C) and heating to 900 F (482C); no other salt block has been tested to such extremes! We literally wrote the book on cooking with Himalayan salt bricks, salt platters, salt slabs, and even salt bowls, earning the trust of everyone from Food Network stars to hard-hitting professional chefs to home cooks of every stripe.
Our Himalayan Salt Blocks are selected for both natural beauty and structural integrity. Suitable for all uses, from salt block freezing to frying to curing to grilling. Serve fruits and cheeses, cure unreal gravlax, warm a salad of wilted greens and Roquefort cheese, sear lobster or flatiron steak or duck breast with duck fat-fried potato chips, chill tuna tartar or scallop ceviche, and for desert, try freezing some salted bitters ice cream!
This is a mortar and pestle hewn by hand from pink Himalayan rock salt.
Grind spices, grind salt, grind some cocoa nibs, you name it! These mortars and pestles are beefy, weighing over 6 pounds. With a thick, heavy bottom, they can take a pretty serious bit of duty. Trace amounts of salt will come up with your spices, adding to the beautiful volatile aromatics of your cooking.Â
The Meadow's Himalayan salt blocks are the best available anywhere, hand-picked from the purest seams of 600 million year old salt deposits deep under the rugged Punjabi landscape. Suitable for freezing to -320 F (-196 C) and heating to 900 F (482C); no other salt block has been tested to such extremes! We literally wrote the book on cooking with Himalayan salt bricks, salt platters, salt slabs, and even salt bowls, earning the trust of everyone from Food Network stars to hard-hitting professional chefs to home cooks of every stripe.
Our Himalayan Salt Blocks are selected for both natural beauty and structural integrity. Suitable for all uses, from salt block freezing to frying to curing to grilling. Serve fruits and cheeses, cure unreal gravlax, warm a salad of wilted greens and Roquefort cheese, sear lobster or flatiron steak or duck breast with duck fat-fried potato chips, chill tuna tartar or scallop ceviche, and for desert, try freezing some salted bitters ice cream!
Original: $42.00
-65%$42.00
$14.70Description
This is a mortar and pestle hewn by hand from pink Himalayan rock salt.
Grind spices, grind salt, grind some cocoa nibs, you name it! These mortars and pestles are beefy, weighing over 6 pounds. With a thick, heavy bottom, they can take a pretty serious bit of duty. Trace amounts of salt will come up with your spices, adding to the beautiful volatile aromatics of your cooking.Â
The Meadow's Himalayan salt blocks are the best available anywhere, hand-picked from the purest seams of 600 million year old salt deposits deep under the rugged Punjabi landscape. Suitable for freezing to -320 F (-196 C) and heating to 900 F (482C); no other salt block has been tested to such extremes! We literally wrote the book on cooking with Himalayan salt bricks, salt platters, salt slabs, and even salt bowls, earning the trust of everyone from Food Network stars to hard-hitting professional chefs to home cooks of every stripe.
Our Himalayan Salt Blocks are selected for both natural beauty and structural integrity. Suitable for all uses, from salt block freezing to frying to curing to grilling. Serve fruits and cheeses, cure unreal gravlax, warm a salad of wilted greens and Roquefort cheese, sear lobster or flatiron steak or duck breast with duck fat-fried potato chips, chill tuna tartar or scallop ceviche, and for desert, try freezing some salted bitters ice cream!
