The 250 g pack contains coarse, irregular crystals typical of unrefined rock salt. You have three practical options depending on the dish. For finishing sprinkles — over a tofu scramble, sliced fruit, or a finished raita — crush a small amount in a mortar and pestle to a fine powder; this distributes the flavour evenly and avoids biting into a large crystal. A dedicated salt mill (ceramic mechanism preferred, as the sulphur compounds can corrode metal over time) lets you grind directly at the table. For cooking into liquids — dals, soups, pickle brines, or spice pastes — you can toss whole crystals in; they'll dissolve with heat and stirring. If you only have a pepper grinder, clean it thoroughly first, as residual pepper oils will contaminate the salt's aroma. Store the bulk crystals in an airtight jar away from humidity; they don't expire but can clump if damp.
Loading