The Hawaiian Island archipelago is extremely isolated from other land masses. Within the Hawaiian Islands, the island of Molokai is the least developed, This means there is virtually no industrial runoff or pollution to affect the purity of the local waters. Seawater is mixed with local red alaea clay, and dried inside of a high-tech, custom designed solar evaporator. The food grade solar pans are hermetically sealed to allow slow evaporation, which leave the large salt crystals intact. This also retains all the valuable trace minerals and electrolytes. This yields a salt which is only about 84% sodium chloride, with 16% trace minerals.
The resurgence of salt harvesting on the island of Molokai has brought new life to the economy of the island. The Molokai salt is bottled and labeled under supervision of certified salt masters, who are 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 alaea clay, which is rich in iron oxide.
Percent sodium: 35.94%, sodium per teaspoon: 2084.5mg