Beautiful mortar and pestle made of wood for pounding, chopping, crushing, preparing sauces, etc. For optimal use of this utensil, the mortar must be held firmly, with the pestle crushing the ingredients through repetitive vertical pounding and circular friction movements. For seeds and spices, a more or less strong vertical pounding will be applied depending on the desired result. While for making wet mixtures (doughs, marinades, sauces), circular friction will be preferred to extract all the juices. The longer the friction time, the finer the mixture will be. Often composed of an aqueous part and an oily part, repeated friction will result in the creation of an emulsion. It is also in the mortar that aiolis and pistous were traditionally made, along with many other culinary preparations around the world, such as curry pastes. If the mortar still holds a special place today in the c...