Hawaiian Black Lava Salt
This is not the sulphurous black salt (kala namak) of Indian cooking — it is a Hawaiian artisanal salt made by combining pure sea water with black lava rock rich in activated charcoal. The seawater is channelled into evaporation ponds where it is fortified with minerals from the lava rock using an exclusive process that preserves the full mineral content. The result is a perfectly black, coarse-grained sea salt with an earthy, slightly smoky character and a clean, mineral saltiness that is more complex than standard sea salt.
The colour is the first thing you notice — a deep, uniform black that makes an immediate statement on any plate. Used as a finishing salt in the same way as fleur de sel, it adds both visual drama and a distinctive earthy depth to dishes. It works particularly well where contrast matters: scattered over white fish, pale risotto, mashed potato, or light-coloured sauces, the black crystals create a striking presentation with minimal effort. The activated charcoal content also contributes a subtle smokiness that complements grilled meats, roasted vegetables, and seafood.
Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.
Storage: Ambient. Store in a dry place.
This is not the sulphurous black salt (kala namak) of Indian cooking — it is a Hawaiian artisanal salt made by combining pure sea water with black lava rock rich in activated charcoal. The seawater is channelled into evaporation ponds where it is fortified with minerals from the lava rock using an exclusive process that preserves the full mineral content. The result is a perfectly black, coarse-grained sea salt with an earthy, slightly smoky character and a clean, mineral saltiness that is more complex than standard sea salt.
The colour is the first thing you notice — a deep, uniform black that makes an immediate statement on any plate. Used as a finishing salt in the same way as fleur de sel, it adds both visual drama and a distinctive earthy depth to dishes. It works particularly well where contrast matters: scattered over white fish, pale risotto, mashed potato, or light-coloured sauces, the black crystals create a striking presentation with minimal effort. The activated charcoal content also contributes a subtle smokiness that complements grilled meats, roasted vegetables, and seafood.
Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.
Storage: Ambient. Store in a dry place.
Original: $14.89
-70%$14.89
$4.47Description
This is not the sulphurous black salt (kala namak) of Indian cooking — it is a Hawaiian artisanal salt made by combining pure sea water with black lava rock rich in activated charcoal. The seawater is channelled into evaporation ponds where it is fortified with minerals from the lava rock using an exclusive process that preserves the full mineral content. The result is a perfectly black, coarse-grained sea salt with an earthy, slightly smoky character and a clean, mineral saltiness that is more complex than standard sea salt.
The colour is the first thing you notice — a deep, uniform black that makes an immediate statement on any plate. Used as a finishing salt in the same way as fleur de sel, it adds both visual drama and a distinctive earthy depth to dishes. It works particularly well where contrast matters: scattered over white fish, pale risotto, mashed potato, or light-coloured sauces, the black crystals create a striking presentation with minimal effort. The activated charcoal content also contributes a subtle smokiness that complements grilled meats, roasted vegetables, and seafood.
Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.
Storage: Ambient. Store in a dry place.
