Red and black Hawaiian salts are both harvested on the island of Molokai and dried at a relatively low temperature to preserve the trace minerals and electrolytes that make up about 15% of the salt. Traditionally this salt, which was coloured naturally by runoff into tidal pools, was used ceremonially. Now, purified Alaea clay is blended into the salt to give it its beautiful intense colour. Red Hawaiian salt has a very pleasant softly crunchy texture and a subtle earthiness. It is a dramatic finishing salt for light coloured foods such as seafood, poultry and potatoes.