Paul & Pippa Black Salt and Rice Crackers

TAST­ING NOTES FROM THE CURATOR

With no sug­ar added, and using only the best extra vir­gin olive oil in their pro­duc­tion, the Paul and Pip­pa Black Salt and Rice crack­ers are a unique offering.

Sub­tle enough to pair with your favorite cheeses, but inter­est­ing enough to eat on its own, these arti­san veg­an crack­ers strike the per­fect bal­ance between solo snack and par­ty appetizer.

PREPA­RA­TION OR PAIRINGS

Housed in a sim­ple box, it strikes a grace­ful fig­ure with its com­bi­na­tion of black and mus­tard yel­low. Give these as gifts, or dis­play them on your kitchen counter or shelf, ready to be grabbed and served.

The toasty off-white squares are dis­tinct­ly dot­ted with black salt, mak­ing them look right at home on your cheese platter.

Paul and Pip­pa Black Salt and Rice crack­ers pair per­fect­ly with hard cheeses, like ched­dar or manchego. It will also be excel­lent with this Blue Stil­ton cheese.

SALT OF THE…VOLCANO

Black salt, or Himalayan Black Salt or kala namak, is a vol­canic rock salt cre­at­ed and found in the sur­round­ing areas of the Himalayas. Aside from sodi­um chlo­ride, it also con­tains traces of sul­phur com­pounds that are nat­u­ral­ly found in the area. But don’t wor­ry. The amount of sul­phur in the salt won’t affect our health at all.

But it is what gives Black Salt its inter­est­ing aro­ma, and tangy taste. And it’s used in a wide vari­ety of ways! Com­mon­ly, it’s an ingre­di­ent in the Indi­an chaat masala. It’s also a won­der­ful way to ele­vate any dish, adding an extra lay­er and complexity.

Storage Instructions

Keeps well in the pantry. Once opened, store in an air­tight con­tain­er away from mois­ture. Con­sume with­in 2 – 3 weeks.