Hawaiian Red Salt

Alaea clay is a volcanic byproduct.

When the sea salt evaporates it mixes with this clay which gets its color from high amounts of iron oxide. The result is a salt that has a slight taste of clay and metal. It may sound special, but the taste is extremely pleasant.

It is a perfect finishing salt for vegetables, white fish and pork. Red salt is essentially the same as pink salt, but pink salt has less alaea clay.

The result is less mineral in taste allowing the salt itself to shine. Less clay also means less moisture, so the salt doesn't melt. Instead, it remains rocky and satisfyingly crumbly when you bite into it.

Hawaiian red salt is also very popular for use in baking. Often, it is combined with chocolate to intensify the bitter and sweet notes.

It is traditionally used in Hawaiian cuisine, imparting an earthy and subtle flavor. Perfect when added to pork, fish, chicken or vegetables, this sea salt also adds a beautiful color and great texture to any dish.