Have you ever received a “foodie” gift that was thoughtful but you have no idea what to do with it? Yep, got one last Christmas and it’s been sitting in the pantry ever since, collecting dust.
Hiwa Kai Black Lava Sea Salt. Re-discovered during our Spring pantry cleaning, I decided to do some research in hopes of discovering many new fascinating, exotic recipes, only to find…….. not much.
I did learn that black sea salt is infused with activated charcoal which claims to add “many health benefits”, although I couldn't find anywhere exactly what those benefits are.
It was also hard to find what to do with it. I read that you can add it to make a flavorful brine or use it to salt-roast your favorite meats, but there were no specific recipes. So, I was left to my own devices and I had to experiment!
To taste, it tastes like, well, sea salt. Because it is very course, it should be used more sparingly than your average table salt, it delivers a lot of sodium in a small amount.
I must point out that while the black salt looked strikingly pretty when first introduced to the food, the black charcoal soon “bled” onto the food, making a not so pretty picture!
Probably the best experiment so far was a simple pasta salad with olive oil, asparagus and basil, sprinkled with the black salt. It looked nice at first, but the pasta was soon streaked black, it still tasted good.
I really like the way it looked on a hard boiled egg, but it was over powering to taste.
The only real differences between sea salt and table salt are in their taste, texture and processing, not their chemical makeup. Both sea salt and table salt contain about the same amounts of sodium.
Regardless of which type of salt you prefer, it’s a good idea to keep your sodium consumption between 1,500 and 2,300 mg of sodium a day, or on the lower end if you have high blood pressure.
I will keep you posted as I continue to experiment, I hope to report back with some interesting recipes. Please let me know if you have any suggestions!