Hawaiian Black Sea Salt, is also called black sea salt, black lava salt, black Hawaiian salt or Hawaiian lava salt. It provides spectacular flavor and creates dramatic presentation for a wide range of dishes.

Sea salt has long held a sacred space in the hearts and minds of the Hawaiian islanders. Sea salt is called pa‘akai (pronounced PAH-ah-kai);in the Hawaiian language; pa’a means “solid or hardened”, and kai means “sea”. Sea salt is literally viewed as the sea, made solid, and has been used for centuries in rituals, as a preservative, and as medicine. 

This salt is lower in sodium than standard table salt. It is composed of 81% sodium chloride; the remaining 19% of the salt’s chemical composition comes from a combination of 84 trace minerals and electrolytes that naturally occur in sea water and remain on the salt crystals after evaporation.

Businesses that frequently purchase this salt are seafood and Argentinian restaurants; pizza restaurants; healthy, vegan and vegetarian restaurants; independent spice shops; olive oil shops; and seasoning companies.

Flavor Profile

Bracing, salty mineral flavor with a bit of smokiness and a sweet finish.

How To Use

Hawaiian Black Sea Salt is a finishing salt, which means it should 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.