Himalayan Pink Salt Known for its bright pink hue, the Himalayan version of this salt is mined from ancient sea beds in the Punjab region of Pakistan, mainly from the Khewra salt mine. The lesser-known Bolivian version is mined from the Andes Mountains. While the salt’s pink color comes from trace amounts of iron oxide, the salt is predominantly sodium chloride, in the same chemical range as basic table salt.
HIMALAYAN PINK SALT
HAWAIIAN ALAEA RED SALT
Hawaiian Alaea Red Salt This varietal is made from standard Hawaiian sea salt (20 percent trace minerals, low sodium compared to table salt) combined with the red volcanic clay alaea, which is said to have detoxifying properties. It’s used in a lot of native Hawaiian dishes and has historically been used in religious ceremonies. It can add a flash of color as a finishing salt and is also a good choice for those watching their salt intake because of the lower-sodium content. This is delicious with pork or prime rib.
Hawaiian Black Lava Salt- Hiwa Kai This salt is made from seawater that has evaporated in pools situated on hardened lava flows. The salt crystals are naturally infused with activated charcoal from the lava beds. The deep obsidian hue and silky texture is not only beautiful but provides essential minerals and is a powerful detoxifier. The pyramid-shaped crystals bring an earthy flavor with a hint of smoke normally associated with charcoal grilling. A perfect finishing salt! HAWAIIAN BLACK LAVA SALT- HIWA KAI
Smoked Sea Salt A savory variation on sea salt is to smoke it. Relatively new, smoked sea salt adds a unique flavor to a wide range of dishes and is delicious for grilling or oven roasting — perfect for salmon. When considering a smoked sea salt, make sure that it is a naturally smoked salt that has been slow smoked in cold smokers over real wood fires to infuse the salt crystals. Smoked sea salts add an authentic smokehouse flavor to soups, salads, pasta and sandwiches. They are available in all grinds. SMOKED SEA SALT
56 | MAY/JUNE 2020
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