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!
I like your experiments..this looks fantastic! I love your photos and little details!
ReplyDeleteWonderful post!
I've always wanted to try black lava salt, but I have no idea what I would do with it either! I like you choices and can't wait to hear what you try next.
ReplyDeleteWe picked up some black lava sea salt on a whim last time we were in Hawaii and I LOVE using it! In fact, we're heading there again in two weeks and I will definitely be buying more. Great post!
ReplyDeleteooooo look at that! I have never seen that before, that is amazing!
ReplyDeleteHow interesting that the color spreads the way it does. I'm curious, but not sure I'd buy any. Thanks for doing the research!
ReplyDeleteVery interesting discovery! I've never heard of this kind of salt. Let us know more as you continue to experiment with it!
ReplyDeleteThat pasta salad looks gorgeous! Very interesting salt.
ReplyDeleteUhhh, I can't believe I am the first here to say this, but Black Lava salt on the rim of your Patron Margarita. Duhhh ;-)
ReplyDeleteMy visit to the Leucadia Farmer's Market yesterday found a new stall with a man selling all kinds of salts! He must have had 30 or so blends, all so pretty. I didn't buy any, as like you I'm not really sure what to do with them, but I really wanted them! I've never tried the black salt, but it sounds interesting. I do have a mortar and pestle that I use on occasion to grind things that are a bit too coarse, but then I usually overdo it and get a super fine powder. I might have to pick some of this up from the Leucadia guy next week!
ReplyDeleteBlack salt?! How pretty!!
ReplyDeleteThe thought of eating black salt is quite intriguing. I know that you can use it in Kalua Pork as a substitute for the regular sea salt. The charcoal that is in the black salt should give the dish more of a smoky flavor. What an awesome addition to any spice cabinet!!
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