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I ground pink Himalayan salt, a squeeze of lemon a neighbor had left in a basket for passers-by.

Flaky sea salt is always a good choice, though I've been really digging coarsely ground pink Himalayan sea salt.

Pour the ground pink peppercorn and whole pink peppercorn into the bottle of gin.

Before the chocolate cools, evenly sprinkle it with the ground pink peppercorn and reserved chopped pistachios.