 *Photo: Unsplash*
A mortar and pestle is one of the oldest kitchen tools in the world, and in Montreal it is used every single day across dozens of cultural traditions — from the South Asian communities of Côte-des-Neiges and Parc-Extension grinding fresh ginger-garlic paste, to the Vietnamese and Thai households of Verdun and Saint-Laurent pounding lemongrass and galangal for green curry paste, to the Haitian and Caribbean families of Montréal-Nord and Saint-Michel crushing épices vertes in a wooden pilon, to the Latin American households of Rosemont and Villeray preparing fresh salsa in a volcanic lava rock molcajete.
Cleaning a mortar and pestle is not as simple as washing a pot. The right protocol depends entirely on the material — and using the wrong approach on the wrong material causes permanent damage. Dish soap that is perfectly safe on ceramic will ruin a granite or basalt mortar. Vinegar that cuts through mineral scale fine on metal will etch and permanently dull a marble surface. And a wooden pilon that gets submerged in water even once will warp, crack, and become unusable.
This guide covers the correct cleaning protocol for every mortar and pestle material used in Montreal kitchens, how to season a new stone mortar before first use, and the Montreal-specific factors — hard water, high summer humidity, and the particular mortars sold in local stores — that affect how you maintain yours.
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The Material Question: Why One Protocol Does Not Fit All
Before you fill your sink or reach for the dish soap, you need to know what your mortar is made of. The four main materials found in Montreal kitchens each behave completely differently when exposed to water, soap, and acidic cleaners:
- Granite and basalt (Thai granite sets, Indian natu kallu, Mexican molcajete made from volcanic lava rock): highly porous, absorbs liquids and soap permanently
- Marble (Italian-style mortars, many European kitchen brands): moderately porous, but critically sensitive to acid — vinegar and lemon juice etch it permanently
- Ceramic and porcelain (Cole & Mason, KitchenAid, Le Creuset): non-porous, the most forgiving and easiest to clean
- Wood (Haitian and Caribbean pilon, some Southeast Asian models): absorbs water deeply, warps and cracks; soap penetrates grain and cannot be rinsed out
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Granite and Basalt: The No-Soap Rule
The Thai granite mortar and pestle sets sold at Kim Phat on Saint-Laurent and in Brossard, at T&T Supermarket in Marché Central and Carrefour Laval, and at Marché Thai are among the most common mortars in Montreal kitchens. The Indian silbatta and natu kallu found at South Asian grocers on Victoria Avenue in NDG and at Adonis Marché are in the same category. So is the Mexican molcajete, made from volcanic basalt lava rock.
All of these share the same fundamental property: the stone is porous. When you grind spices, the oils and flavours penetrate the pores — this is actually desirable, as a seasoned granite mortar produces better results than a brand-new one. But that same porosity is also the reason you must never use dish soap.
Dish soap absorbs into granite the same way spice oils do. Unlike spice oils, soap cannot be cooked out, burned off, or rinsed clean. Once the stone has absorbed detergent, it will transfer a persistent chemical, soapy taste to everything you grind in it afterward — garlic paste, spice blends, curry bases. The contamination is permanent. The mortar needs to be discarded or used only for non-food purposes.
Daily Cleaning Protocol for Granite and Basalt
1. Rinse the mortar and pestle with hot water immediately after use — the faster you rinse, the less spice residue dries and adheres to the stone 2. Scrub with a stiff-bristled brush dedicated solely to the mortar (never the dish brush used on other items — this picks up soap residue) 3. Rinse again with hot water until the water runs clear 4. Turn upside down on a clean towel and allow to air dry completely — at least 2 hours — before storing 5. Never store damp, and never in a sealed cabinet that traps moisture
For stubborn residue — dried spice paste, turmeric staining, hardened residue — make a baking soda paste (one part baking soda, one part water), apply to the inside of the mortar, scrub with the stiff brush, and rinse thoroughly with hot water. Baking soda is mildly abrasive and will not harm the stone, and it deodorizes without absorbing into the pores.
Odour Removal
Granite mortars absorb spice odours over time, particularly garlic, onion, and pungent curry spices. Two methods work reliably:
- Sun-drying: Place the mortar in direct sunlight for several hours. UV light and evaporation volatilize the absorbed organic compounds and reduce odour significantly
- Oven method: Place the mortar in a 100°C (210°F) oven for 15 minutes, then allow to cool completely. The gentle heat drives off volatile odour compounds without harming the stone
Do not use charcoal deodorizers inside the mortar — they leave residue. Do not use vinegar — acidic compounds accelerate surface weathering on granite over time.
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How to Season a New Granite or Basalt Mortar (Before First Use)
This step is non-negotiable. A new granite or basalt mortar is rough and will shed stone grit and dust into your food for the first several uses unless properly seasoned. The process is called curing, and it takes about 15 minutes.
The rice test is the definitive indicator:
1. Add a large handful of dry white rice to the mortar 2. Grind the rice to a powder using the pestle — work from the centre outward in a circular motion 3. Pour out the ground rice and examine the colour: if it is grey or tinted, the mortar is shedding stone dust — discard the powder and repeat 4. Continue until the ground rice comes out white and clean, with no grey colour 5. For most new Thai granite mortars from Kim Phat or T&T, this takes two to three rounds
After the rice rounds come out white, complete the seasoning by grinding three or four garlic cloves with a teaspoon of coarse salt and some black peppercorns. This seasons the pores with culinary oils and fragrance — the first actual food you should grind in the mortar.
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Marble: Soap Is Fine, But Never Use Vinegar
Marble mortars — the style commonly sold at Zone Culinaire, Stokes (Carrefour Laval and Marché Central), and Williams-Sonoma in Place Montreal Trust and Carrefour Laval — are less porous than granite. Mild dish soap is safe in small amounts and for occasional use.
The critical danger with marble is acid. Vinegar, lemon juice, citric acid cleaners, and acidic spice residues (tamarind, lime) will etch the polished marble surface, leaving dull white marks that cannot be buffed out. The marble is chemically attacked: calcium carbonate in the stone reacts with the acid, and the surface becomes permanently rougher and duller.
Daily Cleaning Protocol for Marble
1. Rinse with warm water immediately after use 2. Wash with a soft sponge and a small amount of mild dish soap — do not soak, and do not scrub aggressively 3. Brief soak (5 to 10 minutes maximum) if needed for stubborn residue 4. Rinse thoroughly and dry immediately with a clean towel — do not leave wet 5. Never put in the dishwasher — thermal shock from the hot wash and cold rinse cycles can cause micro-fractures in marble, and the alkaline dishwasher detergents damage the surface
For odour removal and mineral scale from Montreal hard water, use baking soda paste only — never vinegar. Same protocol as granite.
The same first-use rice seasoning test applies to marble: new marble also releases fine stone dust.
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Ceramic and Porcelain: The Easy One
Ceramic and porcelain mortars — the Cole & Mason Granite (a ceramic product despite the name), KitchenAid models, and Le Creuset ceramic mortars at Zone Culinaire — are non-porous. Soap and water clean them completely without absorption.
Cleaning Protocol for Ceramic
1. Wash with warm soapy water and a soft sponge or cloth 2. Rinse well 3. Many ceramic mortars are dishwasher safe on the top rack — check the manufacturer's instructions before the first dishwasher cycle 4. No seasoning required before first use — non-porous surfaces do not shed grit
Avoid steel wool or abrasive scouring pads on ceramic — they scratch the glazed surface. The glaze is protective and once scratched, the underlying material becomes more susceptible to staining.
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Wood (Pilon): Never Submerge, Never Use Soap
The wooden pilon is a cornerstone of Haitian cooking and Caribbean cooking more broadly. In the neighbourhoods of Montréal-Nord, Saint-Michel, Rivière-des-Prairies, and throughout the Haitian diaspora community of greater Montreal, the pilon is used daily to grind épices vertes — the foundational green seasoning paste of Haitian cuisine, made from shallots, scallions, garlic, thyme, parsley, and Scotch bonnet peppers. It is also used for grinding fresh peanuts into beurre de cacahuètes and for grinding whole coffee beans.
Caribbean grocery stores on Jean-Talon Est and in Marché Jean-Talon-Nord area carry traditional wooden pilons in several sizes, typically $10 to $30 CAD. Many are turned from tropical hardwoods.
Wood and water are not friends. When wood absorbs water, it swells. When it dries, it contracts. Repeated cycles of wetting and drying cause the wood to crack and split along the grain. A pilon that has been submerged in a sink of dishwater even once begins a process of irreversible warping that ends with cracking.
Dish soap is equally problematic. Wood is porous — it absorbs dish soap into the grain the same way granite does. Unlike granite, wood is also more fragile and the soap cannot be driven out by heat. The result is a pilon that transfers soapy taste to everything ground in it.
Cleaning Protocol for Wood
1. After use, scrape food residue out with a wooden or plastic scraper or the back of a spoon — do not use metal 2. Rinse with a brief stream of warm water from the tap — a few seconds only, not submerging 3. Wipe the inside and outside with a clean damp cloth to remove remaining residue 4. Dry immediately and thoroughly with a dry towel 5. Stand upright in open air to finish drying — never in a closed cabinet while still damp, and never in a sealed plastic bag or airtight container
Monthly Conditioning
Wooden pilons need to be oiled periodically to maintain the wood and prevent cracking:
1. Apply food-grade coconut oil, mineral oil (food-grade, USP grade), or beeswax to the inside and outside of the pilon using a clean cloth 2. Let it absorb for at least one hour 3. Wipe off any excess oil with a dry cloth 4. Store in open air
Coconut oil is widely available in Montreal's Caribbean and South Asian grocery stores and at Marché Jean-Talon. It is an appropriate oil for wooden food-contact surfaces and is what many traditional pilon users in Montréal-Nord already use.
Do not use olive oil or vegetable oil — these eventually go rancid and the rancid oil is absorbed into the wood, contaminating food.
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Montreal Hard Water and Mortars
Montreal tap water has a mineral hardness of approximately 90 to 150 mg/L calcium carbonate — one of the harder water supplies among major Canadian cities. Over weeks and months of use with water rinsing, stone mortars develop a visible white chalky film on the interior from mineral scale.
For granite and basalt: apply a baking soda paste (1:1 ratio with water), scrub with a stiff brush, leave for 5 minutes, then rinse thoroughly with hot water. Do not use vinegar — acidic compounds can accelerate weathering of granite surfaces over time with repeated application.
For marble: same baking soda treatment — baking soda is safe for marble. Absolutely do not use vinegar on marble for any reason.
For ceramic: diluted white vinegar (1 part vinegar to 3 parts water) applied with a cloth for 5 minutes dissolves mineral scale effectively on ceramic and porcelain, which are acid-resistant.
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Montreal Summer Humidity: Storage Protocol
Montreal summers run 70 to 80 percent relative humidity from June through August. In non-air-conditioned pre-war triplex kitchens — which are the majority of rental apartments in Plateau-Mont-Royal, Rosemont, Mile-End, HoMa, and Côte-des-Neiges — this humidity means any damp surface can develop mold within 24 to 48 hours.
For stone mortars (granite, marble, ceramic): ensure they are fully dry before storage — at least 2 to 3 hours of air drying. Store in an open area with airflow, not in a sealed cabinet right after washing.
For wooden pilons: this is critical. A damp pilon stored in a closed space in Montreal summer will develop mold on the wood surface within 24 hours. Always allow at least 3 hours of open-air drying, ideally overnight, before putting the pilon away.
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When Mortar Cleaning Becomes a Professional Kitchen Deep-Clean
A mortar and pestle is a single appliance, but the oils, spice residues, and turmeric staining that escape during grinding build up on surrounding counter surfaces, backsplash tiles, and cabinet fronts. In Montreal's pre-war triplex kitchens with painted wood trim and open shelving, spice residue accumulates invisibly and attracts grease.
Sparkling Stays' [deep-cleaning service](/en/services) covers kitchen surfaces including counter-level degreasing, cabinet-front cleaning, and backsplash scrubbing as part of a thorough kitchen reset. Our [home cleaning](/en/services) packages serve clients across Plateau-Mont-Royal, CDN, Côte-des-Neiges, Rosemont, Mile-End, Verdun, NDG, and Montréal-Nord.
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Frequently Asked Questions
Q: Can I use dish soap on a granite mortar and pestle?
A: No. Granite and basalt are porous and permanently absorb dish soap into the stone. Once absorbed, the soap cannot be rinsed out and will transfer a soapy, chemical taste to everything you grind in the mortar afterward. Use hot water and a dedicated stiff brush only. For stubborn residue or odours, use a baking soda paste.
Q: How do I season a new mortar and pestle before first use?
A: Grind a large handful of dry white rice to a powder and discard it. Examine the colour of the ground powder — if it is grey, the mortar is still shedding stone grit. Repeat until the ground rice powder comes out white. For most new Thai granite mortars from Kim Phat or T&T, this takes two to three rounds. Then grind garlic, coarse salt, and peppercorns to season the pores. Never skip this step — the grit will contaminate your food.
Q: How do I get garlic and spice smell out of my mortar?
A: For granite and basalt, place the mortar in direct sunlight for several hours, or in a 100°C (210°F) oven for 15 minutes to volatilize the absorbed odour compounds. A baking soda paste left for 10 minutes then rinsed also helps. Do not use vinegar — it can weather the stone surface over time.
Q: Can a marble mortar and pestle go in the dishwasher?
A: No. The thermal shock of dishwasher cycles can cause micro-fractures in marble, and alkaline dishwasher detergents damage the polished surface. Hand wash with a small amount of mild soap and warm water, rinse well, and dry immediately with a towel. Never use vinegar or lemon juice on marble — acid etches it permanently.
Q: How do I clean a wooden mortar (pilon) properly?
A: Scrape out food residue with a wooden or plastic scraper, rinse briefly with warm water from the tap for a few seconds only (do not submerge), wipe with a damp cloth, and dry immediately with a towel. Oil the wood with food-grade coconut oil or mineral oil monthly to prevent cracking. Never use soap, and never submerge in water.
Q: How do I remove the white mineral scale inside my stone mortar?
A: Montreal tap water (90–150 mg/L calcium carbonate) leaves a chalky white film on stone mortars over time. For granite, marble, and basalt: make a paste of equal parts baking soda and water, scrub with a stiff brush, leave for 5 minutes, and rinse with hot water. Do not use vinegar on granite or marble. For ceramic or porcelain mortars: diluted white vinegar (1 part to 3 parts water) on a cloth for 5 minutes dissolves mineral scale effectively.
