Like the black salt, I've also had a bag of red Alaea salt in my cupboard for ages. Probably from the same friend.
Alaea Hawaiian Sea Salt is non-processed and rich in trace minerals, including a small amount of reddish Hawaiian clay (‘Alae) which enriches the salt with iron-oxide.
Traditionally Hawaiians use Alaea salt in ceremonies to cleanse, purify and bless tools and canoes, as well, in healing rituals for medicinal purposes. It imparts a unique and pleasant flavor while roasting or grilling meats which makes it a traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Hawaiian Jerky and Poke. I love the color and the flavor and decided to sprinkle it on top of some rich, chestnut-flour brownies for a special treat. Not native. And, definitely, not Hawaiian. But delicious!
4 large eggs
2 C organic granulated sugar
1/2 t ground ginger
1 stick of butter
2 C chipped dark chocolate
2 t pure vanilla extract
1/2 C white whole wheat flour
1/2 C chestnut flour
1/2 t pink Himalaya salt
Preheat the oven to 300 degrees F. Butter an 8-inch square pan. In a saucepan, melt the butter and the dark chocolate until smooth. In a large mixing bowl add all ingredients, except flour, and mix to combine. Add flour and stir till just moistened.
Pour the batter into a greased and floured 8-inch square pan and bake for 20 minutes. Sprinkle with red salt. Bake for another 20-25 minutes. Check for doneness with a toothpick method. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.