I put it thru a processor, and refrigerated it to remain fresh new.it seems moist,and doesn’t desolve incredibly perfectly.probably I want a dry spice ginger? The flavor wasn’t poor,but the chunks weren’t so terrific.why doesn’t your recipe call for ginger? So, what substances are from the pink salt trick which https://martinsgpzi.pointblog.net/pink-salt-trick-no-further-a-mystery-86449538