Hawaiian Black Lava Sea Salt (ounce)
Our Hawaiian Black Lava Sea Salt is made of fine salt crystals which melt readily. It’s got a bracing salty burst, tempered by an overarching mellow smokiness, and a touch of sweetness at the end.
Hawaiian Black Lava Sea Salt is a finishing salt, which means it should only be used after the cooking process is complete. Sprinkle across the tops of white fish for bold contrast, like Lemon-Parmesan Haddock with Asparagus. It makes a beautiful design across the top of cream sauces, so try it over Arepas Benedict with Hollandaise Sauce, or scattered over the noodles in Fettucine with Lemon Cream. Use it to top ceviche or tuna carpaccio, or make a statement caprese salad by striping black salt down the top of bright red tomatoes, creamy white mozzarella, and fragrant green basil.
If you plan to finish a dish with salt, remember to adjust the salt content of the dish accordingly, and add less during cooking so your finished dish isn’t too salty.
Do not use Hawaiian Black Lava Sea Salt during regular cooking. As the salt dissolves into food, the activated charcoal will smudge and smear, creating black streaks in your food.
Finishing salts should be used just before serving, once cooking is complete.