Virtuoso Life - March/April 2008 - (Page 73) Alaea For centuries, Hawaiians made a traditional red salt by mixing salt with red volcanic clay known as alaea. This salt was used not for seasoning food, but for preserving fish and for rituals. Recently gourmets have made it one of the most popular artisanal salts in the world. While it’s too coarse for a table salt, it works wonderfully as a dry rub for meat or fish, in which the clay’s moisturepreserving qualities come to the fore. $14.99 at www.seasalt.com Cyprus Black Lava (or Black Hawaiian) Salts melded with activated charcoal, jetblack and coarse, these look dapper on the table, especially yin-yanged with white salt or sprinkled like caviar over potato pancakes and sour cream. Their taste is unremarkable, but black salts make a memorable statement. $26 at www.deandeluca.com Cyprus Flake Salt from the island of Cyprus was highly prized during the Roman Empire, and little Palettable tastes (from left): Viking smoked, Alaea, and Cyprus flake. http://www.seasalt.com http://www.deandeluca.com
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