Article: Hawaii - Red Salt: Flavor Of The Earth and Sea

[Guest guest]

Here is a culinary article about the Hawaiian Red Sea Salt I am co-oping, for

those interested in learning a little more about it's uses in the kitchen ☺

 

*Smile*

Chris

 

http://www.alittleolfactory.com

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

http://www.foodtv.com/escapes/regionalspotlighthawaii/0,3832,,00.html

 

Hawaii - Red Salt: Flavor Of The Earth and Sea

 

Hawaiian 'alaea salt, or red salt, is not quite red--it's more a bright orange,

signaling the distinctive, unique flavor imparted by a coating of red clay.

" It's earthy and it tastes of the sea, " says Nancy Gove, a salt farmer on the

island of Moloka'i. " It also has a sweet finish, unlike table salt which has a

bitter aftertaste. "

 

While artisan salts may be new to the average diner, some of the techniques have

been around for centuries. In the town of Hanapepe on the island of Kaua'i,

ancient Hawaiian salt ponds are still harvested every summer by the descendants

of the original owners. Natural " salt pans " are carved out of the earth, filled

with seawater, and left to evaporate. The salt is then mixed with 'alaea, a red

clay from the mountains.

 

Besides seasoning native dishes such as kalua pig and poke, Hawaiians use 'alaea

salt in ceremonies and for medicinal purposes. For cultural reasons, the salt

farmers of Hanapepe do not sell their salt, and you have to know a family with a

plot to obtain it. (Gove helps culinary aficionados who don't have connections,

and red salt can also be bought in some gourmet stores and by mail order.) Once

a woodworker and artist, Gove now produces salt full-time, paddling the Moloka'i

channel to collect seawater for harvesting. " A ton of seawater will produce 77

pounds of salt, " she says.

 

Gove follows FDA guidelines, baking the red clay to purify it and kill any

bacteria before adding it to the salt. So you won't need to be wary about all

that...well, dirt in your food. " It's a different consistency than dirt, " says

Gove. " It has an oily feel, and can get very hard like a rock. " 'Alaea is also

rich in iron, and because sea salt is high in minerals, you'll be getting more

than great flavor when you use it.

 

With all the work that goes into hand-farming 'alaea salt, it's no wonder it's

expensive to buy--costs ranging up to $3.25 an ounce. Nonetheless, chefs across

the country are using red-clay salt in meat and seafood rubs, and to add color

and flavor to finished dishes such as foie gras. " Some of the chefs say that

because of the price, they prefer to use it as a finish garnish, " says Gove,

whose clients include Bellagio in Las Vegas and Esca in New York City.

 

To get the best of 'alaea's crunchy, delicate flavor, sprinkle it on top of your

favorite seafood dishes and experiment with it on cooked meat and vegetables.

It's one of the simplest ways to bring home a traditional and authentic taste of

Hawaii. --Corinne Domingo

[Guest guest]

How about so info on other use? What's it all about?

 

Thanks and have a wonderful day.

 

Patty Corapi

 

 

 

[Guest guest]

Hiya Patti :-)

 

It is a lovely reddish orange color, has lots of minerals, and is

awesome as an ingredient in salt baths, salt scrubs, for " healing " (for

example it is GREAT for gargling with when a sore throat rears its

ugliness), and for " spiritual " purification purposes: In the Hawaiian

Islands the Kahuna lapa'au (healer) and Kahu (high Priest) use

it to cleanse and bless homes, land, and anything else that needs

cleansing and blessing.

 

I personally love the stuff :-)

 

Have a great weekend folks! I'll be carving pumpkins

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

 

PACorapi [PACorapi]

Friday, October 18, 2002 9:04 AM

 

Re: Article: Hawaii - Red Salt: Flavor Of The

Earth and Sea

 

How about so info on other use? What's it all about?

 

Thanks and have a wonderful day.

 

Patty Corapi