Within the Hawaiian Islands, the island of Molokai is the least developed meaning nearly no industrial pollution affects the purity of the local waters. Seawater is mixed with local red alaea clay and dried inside of a custom designed solar evaporator which leaves the large salt crystals intact and retains the valuable trace minerals and electrolytes. Molokai salt is bottled under supervision of members of the Salt Masters Guild of Hawaii. Red salt is used in traditional Hawaiian dishes such as poke and pipikaula. Although the dominant flavor or these crystals is pure salt, sensitive palates may discern a slightly sweet finish from the added iron oxide-rich clay.