This traditional Pacific sea salt has been made for hundreds of years on the islands of Hawaii. Local inhabitants add natural, red Alaea clay to give the salt its burnt sienna coloring. The Alaea clay serves to mellow the sharpness of the salt, softening the flavor. This salt has historically been used in sacred Hawaiian rituals, but today's chefs prefer to showcase its color and texture.

It can be sprinkled over poached white-fleshed fish, giving the delicate preparation both color and crunch. Use on vegetables, salads, fish and other meats, or try it on chocolate and ice cream for a mellow salt flavor.