Aloha hounds. I've been wanting to try Hawaiian red clay salt (alae salt), and finally bought some at an Asian market. Good deal at around $2.50/lb! Don't they look like stunning gemstones below?! I'm the kind of gal who's bedazzled by salt crystals over diamonds...
So now that I have a stash of this in my posession, I'm not quite sure how to use it up. The flavor is really wonderful...kind of smoky and floral, not acerbic at all! Since the photo is a close-up, the real life size is a little bigger than fleur de sel.
I'm thinking it would work for both savory and sweet preps. How is it traditionally used in Hawaii? Is it used during cooking or just as a finisher? What fish does it pair best with? I'm thinking that I have to make a coconut ice cream drizzled w/ some caramel sauce and finished w/ a sprinkling of this on top. Any ideas or recipes greatly appreciated!
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