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Iodized and slightly smoky, Black Lava Hawaiian salt adds distinction and a signature to your recipes.
Grab your surfboard, this time I'm taking you to Hawaii to discover a unique salt. Follow me to the island of Molokai, a small paradise in the heart of the North Pacific.
The black salt of Hawaii will surprise you at first by its color quite original for a salt. We knew it was grey or white, but here it is in a very intriguing black colour.
If it is called Black Lava Pure, it is simply because it is a mixture of salt and pure lava coal. It is this charcoal that gives it its distinctive color
Originally, it was nature that created this black salt, the black lava rocks from the volcanoes fell into the salt pans and colored the salt black. Today, the process is manual, the black rock is added in the Molokai salt pans. This rock acts on the salt in the same way as the squid ink used in many recipes to bring this original color.
Close your eyes and taste this salt that will take you along the most beautiful beaches of the world.
This black Hawaiian salt is particularly iodized and has a slightly smoky taste. I recommend a light dosage because of its strength.
Hawaiian black salt is harvested on the island of Molokai. It is found in salt pans where it is harvested by salt workers who form mounds to dry the salt naturally in the sun. Volcanic rock is added to the ponds to allow the salt to take on its beautiful black color.
This Black Hawaiian Salt - Black Lava Pure is a powerful product that can be used in many recipes. Note, however, that it is more of afinishing salt, unless you plan to create recipes with original colors. Indeed, by melting in your preparations, the black Hawaiian salt will bring a particular color which could impact the presentation of your dish. It is therefore preferable to use it as a condiment when serving.
This recipe is simple, but its taste will be enhanced by the power of Hawaiian black salt. Fry your scallops in butter and add some spices (curry, turmeric). At the end of cooking, add some fresh cream and serve with basmati rice. Sprinkle some black Hawaiian salt on your preparation to bring taste and colour.
The idea here is to present an original dish while ensuring a balance of flavours. Cook rice in boiling water. Rinse it and put it back in the pan with a little butter, cream, parmesan and squid ink to give it a nice black colour. Fry the cod backs in butter to obtain a beautiful pearly flesh. Pour the black rice with a cookie cutter onto the plate, place the cod on top and sprinkle with grains of black Hawaiian salt. A black and white plate that will surprise you.
The black Hawaiian salt brings a little smoky taste to your eggs. Simply make your omelette. Just before serving, sprinkle with black salt and a few samphire for a very interesting contrast that fully brings in the iodine flavours.
Like all salts, black Hawaiian salt should be consumed in moderation, as large quantities of salt have a negative impact on the arteries.
However, Hawaiian black salt is less sodium-rich than conventional salt, which is good news. On the other hand, the charcoal present in this Hawaiian salt is interesting on the digestive level. It protects both the stomach and the intestines.
Black Hawaiian salt is rich in trace elements.
It is best to store your black Hawaiian salt away from air, moisture and light.
Based on 1 customer reviews
published the 27/09/2021
following an order made on 14/09/2021
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