Process of Smoked Salts:
Water from the Pacific Ocean is brought up from 2,200 feet deep on the Kona coastline of the Big Island of Hawaii, also known as the Volcano Island. The water is desalinated, the result is a white flaky deep sea salt.
We take the salt a step further and cold smoke it for hours to infuse the crystals with a unique flavor, aroma, and color. With great care and constant attention, two unique gourmet salts embody the characteristics of the selected Hawaiian woods; Guava and Kiawe.
Let your senses and imagination go
Description of Flavors:
- Guava Smoked Sea Salt: A fruiting tree, the Guava wood characteristics are revealed as a light earthy sweetness in it's aroma and flavor. The slow smoke process changes the white flaky crystals to a beautiful toasty caramel brown color.
::: Try with seafood, poultry, steamed vegetables, as a rub, and a smoky brine :::
- Kiawe Smoked Sea Salt: Kiawe (pronounced [Kee-ah-vey]) is a thorny, brushy tree similar to a Texas mesquite, native to South America and widely naturalized in Hawaii. This dense wood gives the salt a bold and rich smoky flavor. The salt is transformed into a very dark iridescent ebony color.
::: Goes great on red meat, pork chops, hearty vegetables, and creamy pastas :::
way to add a roasted or grilled flavor to foods that have been prepared on the
stove top, grill, or in the oven.
recommend adding it to a dish as a Finishing Touch before serving