Holcomb Perch Mortar and Pestle

$150.00

Product variants

Can the tried-and-true, millennia-old mortar and pestle be improved? Seattle-based Holcomb Studio says yes. The Perch has a sleek ash wood base that makes all the difference: It’s designed so you can adjust the mortar to any angle when grinding, allowing for maximum leverage and quicker results. Silicone feet keep the base—and thus, the mortar—solidly in place during use; it also provides noise-dampening insulation and protects countertops from scuffs or scratches of rough stone. Even better, the base holds the pestle out of the way while you add ingredients, so it will never roll off the counter. Made from durable granite, the wide mortar and uniform, cylindrical pestle make short work of almost any ingredient. During testing, we reduced whole peppercorns to dust, emulsified pesto and whipped up curry paste faster and with less effort than we’d usually need with similar tools. The mortar and pestle’s clean lines and minimalist look deem it worthy of a prominent spot on your kitchen counter. (And if hosting, you can make guacamole or salsa tableside.) Suited for right- or left-handed use; simply move the Perch to your preferred position.

Net Weight: 6.8 pounds
Materials: Ash Wood, Granite, Silicone
Dimensions: 9.3 inches x 3.5 inches
Volume: 16.9 fluid ounces
Place of Origin: Seattle, Washington

This mortar and pestle easily grinds whole spices so you can make your own dukkah, berbere, garam masala or custom spice blends. Grinding peppercorns fresh in the mortar upgrades any recipe that calls for them, especially our Stir-Fried Carrots and Bok Choy with Black Pepper and Lime. We also love using this to make our Central Mexican Guacamole and Pesto Alla Genovese; grinding these sauces gives them a rustic (but still smooth) texture you just can’t get with a food processor or blender.

Before the first use, rinse the mortar and pestle with water. Use the pestle to grind dry rice until powdered; then add a small amount of water to create a paste. Repeat several times until both powder and paste are white and grit-free. Rinse away remaining rice from the mortar. To clean the mortar, hand-wash with warm water only. Never use soap or any kind of detergent, as it may leach unwanted flavors into the stone. To clean the wood base, wipe gently with a damp cloth; allow to dry fully before re-positioning the mortar and pestle. The base is treated with natural, food-safe oil to protect it from moisture and food residue; Holcomb recommends re-conditioning it twice a year with heavy use. To do this, apply a small amount of wood conditioning oil to the surface with a soft cloth and rub it in until fully absorbed. Repeat as needed.