Strictly speaking, this sturdy vessel made of laboratory porcelain is not a mortar, but a grating bowl—recognizable by its slightly roughened inner surface. As a “tool” for grinding and chopping herbs, spices, and (nut) kernels, it is not used with a pestle that has a smooth grinding surface, but rather with a pestle that has a roughened grinding surface. The ingredients are thus cut rather than crushed, preserving their flavor and aroma; the sintered, unglazed porcelain does not absorb any liquid and always remains flavor-neutral. It’s also ideal for making herb pastes, Italian pesto, mustard, or even marzipan. In this size, you’ll usually only find the grinding bowl at specialty stores for laboratory supplies.