Origin: Hawaii (19g)
The colour of these grains of sea salt come from the active carbon present in its composition (0.5%). This salt which is naturally rich in minerals is obtained by filtering the seawater before being put in covered basins to preserve all its minerals. Activated carbon is then added to the crystals to obtain black grains. Black Hawaiian salt is usually used at the end of cooking as a finishing salt; the slightly iodized taste goes well with seafood and fish.