Sea Salt, Black Hawaiian

Black Hawaiian sea salt is formed when seawater is evaporated with purified lava rock and activated charcoal, a type of microporous carbon. The result is a brackish, atramentous salt that possesses striking color, flavor, and texture. The charcoal’s microporosity (meaning it has many pores and, thus, a high surface area) grants it detoxifying properties: the carbon cleans out the digestive system of stray materials and naturally absorbs pollutants and hazardous chemicals in the body.

This salt’s dual oceanic flavor and slightly hot mineral flavor (often described as “volcanic”) makes it ideal for numerous applications. The ocean-y flavors of seafood are heightened when seasoned with Hawaiian black salt. In addition, its low moisture content means it will retain its shape and crunch when used to season wet foods such as watermelon, mangoes, or fire-roasted peppers. This salt should be used as a finishing salt and never as a cooking salt.