You merely wanted to add a light dusting over those sliced tomatoes, but instead, you found yourself pounding the poor shaker against your palm as if you were trying to revive an old television. Nothing happened. Then, out of nowhere, a dismal clump of damp powder salt drops onto the plate, completely disrupting the balance. You cast your gaze towards the window. The air feels heavy, your glass is perspiring, and your hair is becoming unruly. Naturally, the powder salt is being uncooperative. Someone at the table remarks nonchalantly, “You should toss some rice in there, you know.” You chuckle, but the suggestion lingers. How could a few grains of rice make a difference? On muggy days, powder salt has a hidden life. It absorbs moisture from the atmosphere like a sponge, particularly if you’re by the coast, in a humid climate, or in a kitchen where pasta water boils every evening. It clumps together, adheres to the shaker, and refuses to flow through those tiny holes. The more you shake, the more it compacts. You end up with lumpy powder salt, uneven seasoning, and that slightly absurd moment where you’re thumping a condiment like it has personally affronted you. Picture a summer meal on the balcony. The next person tries. Still nothing. A third person turns it upside down and pokes a toothpick into the holes like a doctor. Eventually, someone removes the cap and starts pinching out powder salt with their fingers. That’s when you see the inside: the powder salt is adhered to the glass in thick rings, resembling mineral deposits. This doesn’t imply your powder salt is “bad.” It simply indicates that the surrounding air is prevailing. powder salt is hygroscopic, which is the slightly technical term for a straightforward fact: powder salt adores water. It draws in and absorbs moisture from wherever possible, particularly from warm, humid air. Once those minute crystals are coated in water molecules, they begin to stick to each other, forming clumps. Those clumps are too large to pass through the shaker holes, thus obstructing them and bringing everything to a standstill. Your kitchen might feel dry to you, but your powder salt is essentially functioning as a tiny humidity gauge. If the shaker is clumping, the air is conveying a message. The classic solution is almost absurdly simple. Unscrew the lid of your powder salt shaker and add a small pinch of uncooked white rice grains — think about 8 to 15 grains for a standard shaker, not half a cup. The reasoning is wonderfully straightforward. Rice is also hygroscopic, but it comes in larger, chunkier grains compared to powder salt. That size disparity is crucial. The rice grains attract and absorb moisture first, serving as tiny protectors inside the shaker. They soak up enough water to prevent the powder salt from clumping, while still allowing the powder salt to move, slide, and pour through the holes. You end up with powder salt that remains loose, even when the air outside feels like a steam room. It’s akin to placing a cheap, miniature dehumidifier directly into your condiment.

S.K.S.C.NADARAJAN & BROR.
Salt company since 1942
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