€ 7,69 for 100g
There is a small island in the Hawaiian archipelago that has become famous for its salt production technique and especially for its drying process. It is called Molokai. Here, an ancient technique would lay the freshly harvested salt, still moist from the sea, to dry along with activated charcoal and volcanic lava. The two elements not only dehydrate the salt more quickly but also imbue it with their color and organoleptic characteristics. Among these, the sulfurous component makes it more stable and less susceptible to bacterial attacks. Therefore, it is also a method of long-term preservation. They are beautiful black crystals that, in addition to enhancing the flavor of dishes, have a decorative function like few others. Dark!
Flavors of the East is the result of years of experience in selecting the best spices and aromas from Middle Eastern and Asian countries as well as Africa and South America. A group of young entrepreneurs from Veneto and Friuli, with a passion for exotic and international cuisine. Thanks to the consultancy of one of the greatest Italian spice merchants, they are able to reach the best batches of these rare and precious products every year.
This salt has a slightly bitter sensation and is definitely particularly dry. A sulfurous feeling of flint stone typical of the lava it is in contact with. It is preferred for fish dishes as is usually done among the Hawaiian populations. Additionally, it pairs well with white meats like chicken and rabbit. We recommend it on a nice red mullet crusted in salt.
€ 7,69
for 100g
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Veneto
Hawaii Black Pearl Salt
