Hawaiian Green sea salt
The origin of Hawaii Green sea salt
The volcanic Hawaiian Islands are considered an earthly paradise despite the active geological activities. The wonders of the exquisite natural endowments of the archipelago, which stands out from the ocean, are the home of salt specialties such as Hawaiian Red Alaea sea salt or Hawaiian black lava sea salt. Hence the Hawaiian Green sea salt, which is so deeply embedded in Polynesian culture that it is not only used to flavour food, but its usage in skincare is also known. During the production of Hawaii Green sea salt, the filtered seawater is diverted into shallow evaporation basins where the water is evaporated by the sun’s natural drying process, it leaves salt crystals behind. The harvested salt crystals are 1-2 mm in size and contain about eighty different trace elements.
What foods can Hawaiian Green sea salt be used for?
The color of Hawaiian Green sea salt is given by green tea added to the extracted sea salt, but in some areas it is enriched with bamboo extract or algae. Depending on the added organic substances, other valuable minerals and trace elements enhance this salt specialty. The taste of Hawaiian green sea salt is much gentler compared to the table salt used in Europe.
- Hawaiian green sea salt is a type of salt traditionally used to pre-salt, pickle, and preserve fish and meat, as well as seafood.
- In addition to green salads and one-course dishes made from vegetables, Caribbean cuisine is also a great match for the taste of Hawaiian green sea salt.
- Hawaian green sea salt is perfect at harmonizing the flavors of dips of various origins, such as guacamole, chutney or pesto.
- The gentle salty taste completes vegan and vegetarian dishes very well.
Store in a cool, dry place, away from sunlight.