Naturally, you are not going to drink it without a mixture of spices. The spices are going to include 2 teaspoons full of powdered and roasted cumin seeds, one teaspoonful of black salt, 1 teaspoon of rocksalt, half a teaspoonful of pepper, and a handful of powdered dried mint leaves. Grind all of them together and put them into your favorite pepper shaker.
Whenever you need to spice up your buttermilk, just sprinkle, stir, and drink. The mint and cumin seeds is going to help in your digestion, especially in the summer.
This spicy salt can also be used as a sprinkle on salads and also on yogurt or sandwich mixes and yogurt-based dips.
So the next time you are eating chicken tandoori at an eastern restaurant, ask the restaurateur- where is my buttermilk? You are going to be given a choice of sweet, salty, flavored [with fruit pulp] or plain .