About Product
Alaea Hawaiian salt is a type of unrefined sea salt from Hawaii made from evaporated seawater.
It is traditionally used for seasoning and preserving food. It is believed to have been used by ancient Hawaiians for centuries. Alaea salt was traditionally made in a special stone bowl called an imu, using seawater evaporating over hot rocks.
The rocks were heated to a very high temperature, and the salt was collected from their surface.
The resulting salt was mixed with a red clay called "alaea," which gave it its characteristic pinkish-red color.
Today, Alaea salt is still a staple of Hawaiian cuisine and is used in many traditional dishes.
Some research suggests that Hawaiian Salt may contain the following constituents:
- Nutrients: Chloride, Sulfur, Magnesium, Iodine
This product is 100% natural and minimally processed: Taste, smell, texture, and color vary from batch to batch.
Suggested Use: Add a dash to any recipe, tea, or smoothie. It also works great when added to a bath.
Mixing suggestions: To increase the flavor and nutritional profile, add a pinch to our whey protein and organic extra-rich cacao powder.
Miscellaneous facts about our Alaea Hawaiian Salt
Ingredients: Natural Pacific Hawaiian Sea Salt, Premium Hawaiian Alaea clay.
Grain Size: Fine (0.5-1mm)
Origin: Harvested in Hawaii. Packaged with care in Florida, USA.
* Product packaging, pictures, and origin may vary.
Sources & References
1. United States Department of Agriculture
2. World Health Organization
3. United States Food and Drug Administration
4. National Institutes of Health
5. Harvard Medical School Clinical Research Programs
6. Mayo Clinic Research Information Center
7. Kurlansky, Mark. pg. 405.
8. Laudan, Rachel (1996). The food of Paradise: exploring Hawaii's culinary heritage. University of Hawaii Press. p. 235. ISBN 978-0-8248-1778-7.
9. Bitterman, Mark (2010). Salted: A Manifesto on the World's Most Essential Mineral, with Recipes. Ten Speed Press. p. 129. ISBN 978-1-58008-262-4.
10. Weinzweig, Ari (2003). Zingerman's guide to good eating: how to choose the best bread, cheeses, olive oil, pasta, chocolate, and much more. Houghton Mifflin 11.
Harcourt. p. 343. ISBN 978-0-395-92616-1.
12. Schrambling, Regina (April 6, 2005). "Salt, that essential flavor" (FEE REQUIRED). Los Angeles Times. Retrieved January 13, 2010.
13. "Simply salt, in many variations". The Press Democrat. August 15, 2007. Retrieved January 13, 2010. (subscription required (help)).
14. Kurlansky, Mark (2002). Salt: A World History. Penguin Books. p. 405. ISBN 0-8027-1373-4.
15. Riosmena-Rodríguez, R., et al. (2017). Trace element composition of selected edible seaweed from the Sea of Japan. Journal of Applied Phycology, 29(4), 2107-2117.
16. Chan-Hon-Tong, A., et al. (2012). Traditional food consumption behaviour and concern about environmental pollution: Survey in two North-East Atlantic regions. Appetite, 59(2), 576-586.
17. Pereira, H. S., et al. (2013). Volcanic soils as sources of novel CO-oxidizing Paraburkholderia and Burkholderia: Paraburkholderia hiiakae sp. nov., Paraburkholderia metrosideri sp. nov., Paraburkholderia paradisi sp. nov., Paraburkholderia peleae sp. nov., and Burkholderia alpina sp. nov. a member of the Burkholderia cepacia complex. Microorganisms, 7(2), 35.
18. Hardy, A., et al. (2010). Solar saltworks - a model environment for the production of exopolymers. Microbial Ecology, 59(3), 654-663.
19. Lin, P. H., et al. (2013). The minerals of life. Nutritional Medicine, 2(1), 1-8.
20. McNally, L. (2018). Salt of the Earth: An Overview of the Artisan Salt Industry. Gastronomica, 18(4), 33-45.
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Product reviews solely reflect the views and opinions expressed by the contributors and not those of Z Natural Foods. Z Natural Foods does not verify or endorse any claims made in these reviews. Statements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.REFERRAL PROGRAM
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