Hawaiian black salt

Hawaiian black salt is produced on the island of Molokai, east of Oahu, in the Hawaiian archipelago. It combines two natural elements: sea salt and activated charcoal derived from the volcanic rocks that formed the archipelago. This process, once entirely natural, is now done manually in the island's salt pans by adding the black rock to the salt marshes. The result is a salt with a unique, delicate, iodine flavor and a subtle smoky taste. It is noticeably more potent than other salts and should therefore be used sparingly.

Black salt is also known for its health benefits. It contains less sodium chloride, which is harmful in excess, than regular salt. The activated charcoal it contains has positive effects on the digestive system, stomach, and intestines, and helps ease indigestion.

It particularly enhances fish, shellfish and seafood, as well as meat and eggs. In cooking, it is best used for seasoning rather than during cooking.

Store in a cool, dry place away from light.

Sea salt, activated charcoal derived from volcanic rock
No preservatives