Alaea salt is harvested by hand along the coast of Hawaiian islands.
Hawaiian salt, also known as alaea salt, is an unrefined large-grained sea salt with an orange-pink hue. It gets its characteristic color from red Hawaiian clay, which is rich in iron oxide. Hawaiian salt is said to have a more mild and distinct flavor than traditional sea salt. Add this to my Recipe Box.
Uses and Availability
This salt has traditionally been used by Hawaiians to cleanse and purify tools, homes and places of worship. It is still used today in many Hawaiian dishes, such as roasted pork butt. Because the salt is often harvested by hand, it can be quite costly and difficult to find outside of the Hawaiian islands. If you cannot find Hawaiian salt you can use any large-grained variety as an alternative.
Sea Salt
Although there are a few different types of sea salt, all varieties are obtained through the evaporation of sea water. The natural mineral content of sea water is retained in the salt and gives it a unique taste. French grey salt (also called gray salt, sel marin or sel gris) is a popular variety. It is harvested from the Gu rande coastal area of France and is light gray to lavender as a result of the presence of clay in the sand there. Unlike regular sea salt, which is available at most grocery stores and supermarkets, fancier types such as the gray variety, may only be available at gourmet stores.
Kosher Salt
Kosher salt is an iodine-free, course-grained salt that gets its name from the fact it is used in the Koshering process of meat. It is also favored by many chefs who prefer the large grain size and its characteristic flaked texture because it helps the salt dissolve faster and adhere better to foods. Kosher salt is readily available in grocery stores and supermarkets.
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