Spice Corner: Hawaiian Black Lava Sea Salt

Hawaiian Black Lava Sea Salt: A Bold Crystalline Gem of the Pacific

Hawaiian Black Lava Sea Salt is a stunning and flavorful finishing salt with both dramatic visual appeal and a rich cultural backstory. Known for its jet-black crystals and subtle smoky taste, this salt is more than just a seasoning—it's a reflection of volcanic earth, ocean water, and traditional Hawaiian craftsmanship.

Origins and History

Hawaiian Black Lava Salt originates from the pristine waters off the coast of Hawaii. It is made by harvesting pure sea salt and blending it with activated charcoal derived from coconut shells. The process is ancient in spirit but modern in execution, a beautiful fusion of indigenous traditions and contemporary culinary innovation.

Historically, sea salt was a treasured resource in Hawaiian culture, used not only for food preservation and seasoning but also for ceremonial and medicinal purposes. Native Hawaiians practiced traditional salt harvesting in areas such as Hanapēpē Salt Flats on Kauai, which are still in use today.

The addition of activated charcoal to the salt is a more recent adaptation, reflecting the volcanic essence of the islands. While not traditionally practiced by ancient Hawaiians in this exact form, black salt has become a powerful symbol of Hawaii’s deep relationship with the land (‘āina) and sea (kai).

How It's Made

The process of creating Hawaiian Black Lava Sea Salt involves:

1. Solar evaporation of sea water in salt pans.

2. Blending the resulting sea salt with activated coconut shell charcoal.

3. Drying and curing the salt to enhance its crunch and deepen its flavor.

The result is a striking salt with large, flaky crystals that deliver a briny taste and smoky undertones.

Where It Comes From

Most Hawaiian black lava salts come from the Big Island of Hawaii or are inspired by Hawaiian techniques but produced elsewhere (often using imported sea salt). Authentic Hawaiian Black Lava Sea Salt carries both regional flavor and cultural identity.

Look for products labeled specifically from Hawaii if seeking genuine origin, as many commercial “lava salts” are created outside the islands.

Flavor and Culinary Uses

Hawaiian Black Lava Salt is primarily used as a finishing salt, not a cooking salt. Its bold color and earthy flavor make it perfect for visual and taste contrast.

Flavor Profile:

• Mild salinity

• Slight smokiness

• Earthy minerality from charcoal

• Slight sulfur notes (depending on batch)

Common Culinary Applications:

• Sprinkled on grilled meats or roasted vegetables

• Garnish for seared scallops, sashimi, or deviled eggs

• Rim for cocktails like margaritas or Bloody Marys

• On top of chocolate truffles or salted caramel desserts

• On fresh avocados, tomatoes, or cucumber slices

Medicinal and Health-Related Uses

While Hawaiian Black Lava Sea Salt is not a medicinal product, it contains activated charcoal, which has long been studied for its potential detoxifying effects.

Reported Benefits (Anecdotal):

• Digestive aid: Charcoal is sometimes used for gas relief.

• Detoxification: Though controversial, activated charcoal is used in detox diets.

• Skin treatments: When used in scrubs, it may help exfoliate and purify the skin.

Caution: Charcoal can interact with medications by binding them in the gut. Hawaiian Black Lava Salt is used in small quantities for flavor—not in therapeutic doses—so health impacts from regular culinary use are minimal.

Recipes Using Hawaiian Black Lava Sea Salt

1. Seared Tuna with Wasabi Aioli and Black Lava Salt

Ingredients:

• 2 ahi tuna steaks (6 oz each)

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tsp black lava salt

• ½ cup mayonnaise

• 1 tsp wasabi paste

• 1 tsp rice vinegar

• Scallions and sesame seeds for garnish

Instructions:

1. Rub tuna steaks with sesame oil and soy sauce. Let sit for 10 minutes.

2. Sear steaks in a hot skillet for 1–2 minutes per side (rare center).

3. Mix mayo, wasabi paste, and rice vinegar for aioli.

4. Slice tuna and top with aioli and a sprinkle of black lava salt.

5. Garnish with scallions and sesame seeds.

2. Avocado Toast with Tomato and Black Salt

Ingredients:

• 2 slices sourdough bread

• 1 ripe avocado

• 1 small heirloom tomato, sliced

• 1 tsp lemon juice

• Freshly ground black pepper

• Hawaiian black lava salt to finish

Instructions:

1. Toast bread until golden.

2. Mash avocado with lemon juice and pepper.

3. Spread avocado on toast, top with tomato slices.

4. Sprinkle a pinch of black lava salt just before serving.

3. Salted Chocolate Bark with Black Lava Sea Salt

Ingredients:

• 12 oz dark chocolate (70% cacao), chopped

• ½ cup roasted almonds

• 2 tbsp dried cherries or cranberries

• 1 tsp Hawaiian black lava sea salt

Instructions:

1. Melt chocolate in a double boiler or microwave.

2. Pour onto a parchment-lined baking sheet and spread thin.

3. Sprinkle with almonds, dried fruit, and lava salt.

4. Let cool at room temp until firm.

5. Break into pieces and store in an airtight container.

4. Roasted Sweet Potato Wedges with Black Salt and Lime

Ingredients:

• 2 large sweet potatoes, cut into wedges

• 2 tbsp olive oil

• 1 tsp smoked paprika

• Zest of 1 lime

• Juice of ½ lime

• Hawaiian black lava salt

Instructions:

1. Preheat oven to 425°F (220°C).

2. Toss wedges with olive oil, paprika, lime zest, and juice.

3. Roast for 25–30 minutes, flipping halfway.

4. Finish with a generous sprinkle of black lava salt.

Conclusion: Taste the Earth, Sea, and Fire

Hawaiian Black Lava Sea Salt isn’t just a seasoning—it’s a sensory experience that brings together Hawaii’s volcanic earth, ocean purity, and artisanal salt-making traditions. Whether sprinkled over elegant appetizers or paired with bold desserts, it delivers complexity, contrast, and cultural significance to your plate.

From the Pacific tides to your table, let this striking black salt be your finishing touch.