Called “Alaea”, it owes his characteristic color to the homonym clay of volcanic origin, very common in the Hawaiian archipelago, which enriches the salt with iron (giving it the red color) during the evaporation process leading to the formation of rock salt. Traditionally it is used by Hawaiian populations both for traditional rites and for the daily food. Today it is one of the most used salt in the creative kitchens.
It has a strong taste, with a significant iron aftertaste. Therefore, it is particularly suitable for meat dishes or grilled fish.