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The Imusa Granite Mortar and Pestle is primarily used for crushing herbs, vegetables and spices for your favorite dishes. It is your manual food processor, able to grind just about any type of food that will fit in the bottom of the mortar. Using minimal friction in the crushing process prevents aromas from burning off, like with an electric or traditional food processor. Made in China.
How to season & prepare your mortar before use: It is necessary to season the mortar prior to using it. Traditional Mexican Seasoning: 1. Vigorously wash and scrub the interior of the mortar and the pestle with water and a stiff brush (IMUSA escobeta). Let both objects air dry completely. 2. Start grinding garlic cloves inside your mortar using the pestle. Thoroughly grind about 2 - 3 whole garlic bulbs, peeled, until you create a paste. Spread the paste all around the inside of the mortar and let it sit for about 24 hours. 3. Rinse the mortar with water and make sure that you remove all grit. If your mortar is still releasing grit after this seasoning process, you may choose to repeat these steps or season with wet rice (instructions below). Rice Seasoning: 1. Follow steps 1 through 3 above. 2. Put a handful of wet, uncooked rice in the mortar. Use the pestle to grind the rice into the surface of the mortar until it turns grey. Discard the grey pulverized rice. Repeat the process until the pulverized rice is white, rather than gray or ash colored. 3. Grind rock salt in your mortar until it becomes fine table salt. Discard and repeat until the surface of the mortar is smooth. Optional: Grind a teaspoon of cumin and some of your favorite peppers for added spice. Cleaning: Rinse your mortar after each use with water. Do not use soap or detergents. A brush or cloth may be used to clean out food particles.
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