I place it thru a processor, and refrigerated it to remain new.It appears damp,and doesn’t desolve extremely perfectly.perhaps I want a dry spice ginger? The flavor wasn’t bad,although the chunks weren’t so great.why doesn’t your recipe call for ginger? of pink salt? We’re digging into why it’s pink, exactly where https://pinksalttrick56554.thelateblog.com/38735616/pink-salt-trick-an-overview