Hawaian red salt is coloured with 'alae', a red clay. This process gives it a light taste of hazlenut. Use this salt as a final touch to fish, foie gras and white meat, not only for its colour but also for its taste and originality !

Fruit of the earth and sea, red salt was traditionally used for preserving food.

It is a mixture of purified sea water and red clay called "alaea in Hawaiian" that is cleansed and cleared of impurities. This mixture is then put into hi tech slow evaporation ponds which leave the crystals intact. Alaea is clay containing some 80 minerals, including a high concentration of iron that gives it this extraordinary colour. Its appearance, colour, and mild nutty flavour make it utterly unconventional and chic.