Aalea Black Salt Hawaii

Gourmet finishing salt from Molokai — sea salt with activated charcoal

Hawaiian black sea salt is a striking finishing salt produced from Pacific seawater near Molokai and blended with a small amount of activated charcoal for its deep color and crisp texture. Use sparingly to finish dishes and for eye-catching plating.

• Type: Sea salt, coarse / flakes (finishing)
• Origin: Molokai, Hawaii
• Taste & texture: clean salinity, light mineral note; crunchy crystals
• Best for: steaks, seafood, roasted vegetables, grilled tofu, buttered corn, artisan breads

Culinary uses

• Finish, don’t cook: sprinkle just before serving to preserve crunch and color.
• Steaks & seafood: a pinch on grilled steak, tuna, scallops or salmon enhances flavor and presentation.
• Vegetables & grains: finish roast potatoes, asparagus, pumpkin or rice bowls.
• Butter & breads: top cultured butter, focaccia or sourdough for contrast and snap.
• Plating: use sparingly—charcoal can tint liquids if stirred in.

Dosage & kitchen ratios

• Per portion (finish): ~1–2 generous pinches (≈ 0.3–0.6 g).
• For boards/butters: 1 tsp per 100 g butter or per small sharing board.
• Avoid brines & long cooking: color may leach and crunch will be lost.

Ingredients & ALLERGENS

Ingredients: Sea salt, activated charcoal 2%.

ALLERGENS: none.

Storage

Keep airtight, cool and dry. Protect from steam over the stove. For best texture and aroma, use within 24 months. Reseal promptly after use.

Merchant contact: Orlandosidee — Spice Shop • info@orlandosidee.de