Spice Pound

Thud. Crack. Powder.A quiet corner of a restaurant kitchen. A mortar, a pestle and a shelf full of spices. The rest is up to you.FROM SALT TO SAFFRONA whole shelf of spices, from a pinch of salt to precious saffron. Each one tougher to grind, and worth more for every dish.STRIKE BY STRIKEHold to pound. Seeds split. Bark splinters.

Pods crack. One last strike, and it's pure powder.SEASON. SERVE. REPEAT. The soup is seasoned, the bell rings, a fresh bowl arrives. The Coins keep coming, while little clockwork grinders on the counter keep working right beside you.FROM OAK TO METEORITEOlive wood, marble, copper, brass, jade, and many more. Every pestle hits harder and faster than the last.MAKE IT YOURSMortars, soup bowls and mats from kitchens around the world, from a Mexican molcajete to a Japanese suribachi.

Pick the right mortar and mat, and your pestle hits at full power. As your spice shelf grows, whole new kitchens open up around you. No pressure. No timers. Just the rhythm. Grab your pestle. The soup is waiting.