Strictly speaking, this sturdy vessel made of laboratory porcelain is not a mortar, but a grating bowl - recognizable by the slightly roughened inner surface. The "tool" used to grind and chop herbs, spices and (nut) kernels is not a pestle with a smooth grating surface, but a pestle with a roughened grating surface. The grated material is therefore cut rather than crushed and retains its taste and aroma; the sintered, unglazed porcelain does not absorb any liquid and always remains neutral in taste. Also suitable for making herb pastes, Italian pesto, mustard or even marzipan. The grating bowl is usually only available in this size from specialist retailers for laboratory use.