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lLke all mortars and pestles, a Thai Mortar and Pestle is used for grind foods into a powder, and making sauces

There are two kinds.

One is made of non-porous granite, and is very heavy and stable. Granite ones were popularized in the West by Jamie Oliver.

The other kind, such as those made in the northeast of Thailand, are tall ones, made of clay, with a wooden pestle, used for making dishes such as green papaya salad ("som tam.")

Both range in width from 6 inches (15 cm) to 9 inches (22 cm.)

Approx. diameter		Approx. inner bowl width		Pestle length		Approx. weight		Approx. volume capacity		For
6" / 15 cm		4 1/2" / 11 1/2 cm		6" / 15 cm		7lb / 3 1/4 kg		1 cup / 8 oz / 250 ml		Grinding
7 to 7.5" / 18 to 19 cm		5" / 12 1/2 cm		7" / 18 cm		12 to 16 lb / 5 1/2 to 7 1/4 kg		2 cups / 16 oz / 500 ml		Grinding, pastes, sauces
8" / 20 cm		5 1/2" / 14 cm		8" / 20 cm		18 lb / 8 1/4 kg		3 cups / 24 oz / 750 ml		Grinding, pastes, sauces
9" / 23 cm		6 1/2" / 17 cm		9" / 23 cm		24 lb / 11 kg		5 1/2 cups / 44 oz / 1 1/3 litres		Grinding, pastes, sauces

Cooking Tips
To clean, rinse with warm water and if you wish, unperfumed dish soap (though that's hard to find.)

History
Mortars and pestles were was used in Thailand as early as the 1200s.

Language Notes
In Thai, a mortar is called "Krok"; "pestle" is called "Saak."

Other entries for:

Mortar and Pestle
Metate y Metlapil, Molcajete y Tejolete, Samp Mortar, Suribachi, Thai Mortar and Pestle, Usu

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