Red Hawaiian-Style Sea Salt Small Grain - Large Pouch (16 oz)

by SaltWorks

ITEM CODE: SP-ALA-S-16 UPC: 899549000066

In stock: Usually leaves our facility within 24-48 hours



Please note: the actual grain size of this salt is the same (1-2mm), but the name has been changed from "Coarse" to "Small" to more accurately represent the size of the crystals. The packaging you receive may reflect either name during the transition.

Bright and flavorful, packaged Alaea Hawaiian-Style Sea Salt is almost as delicious as a walk along a tropical beach. Treasured for its beautiful brick red color, Alaea is all-natural: pure solar-evaporated sea salt is enriched with purified red alae clay from the Hawaiian island of Kauai, which helps to naturally seal in the moisture of meats when roasting & enhances the flavors of any dish. Pay homage to this stunning salt's origin by adding it to traditional Hawaiian dishes such as kalua pig, lomi lomi salmon and poke. Prized by chefs for its unique color and earthy taste, Alaea is perfect for brines, spice rubs, and seasoning grilled seafood and vegetables. Or, keep it simple and use it as a colorful replacement for your everyday table salt.

Small Grain*: The crunchy crystals of Small grain Alaea are an ideal addition to BBQ rubs, brines and herb blends. This grain size is also a colorful and artistic way to finish grilled seafood and salads.

Certified Authentic

All-Natural Product

Made in the USA

Optically Clean®

Organic Compliant

Kosher Certified


UPC 899549000066
Salt Name Alaea
Salt Description Red Hawaiian-Style Sea Salt
Grain Type Small
Technical Grain Size 1.0 - 2.0 mm
Ingredients Red Alae Clay, Sea Salt
Net Weight 16 oz
Country of Origin USA
Geographical Region North America
Color Red
Salt Type Sea Salt
Shelf Life 10 Years Minimum
Container Type Large Pouch
Container Materials Laminated Plastic
Brand SaltWorks
Flavor Type Unflavored
Optically Clean Yes
Uses Drink Rimmer, Grilling, Roasting, Spice Blends
Alaea Red Hawaiian-Style Sea Salt (Small Grain 1-2 mm) - 16 oz Pouch is rated 4.9 out of 5 by 15.
Rated 5 out of 5 by from Amazing in bread! I got this a month ago... I used it for general cooking purposes, and it was amazing! However, I just tried it in bread and it is seriously the best bread ever. The heat in the baking process really brings out the flavors. It is a must in sourdough with extra sprinkled over the top just as the loaves come out of the oven! Hooked for life!
Date published: 2017-02-02
Rated 5 out of 5 by from Excellent! I bought this to make Kalua Pork (my granddaughter’s favorite), and it arrived so quickly with free shipping. Great service! The pork turned out to be wonderful and I think this salt made the difference. Thank you.
Date published: 2017-12-20
Rated 5 out of 5 by from Great product! I used this product because I found a recipe for Kalua pig to be made in a crockpot,( a lot easier than digging a hole in the back yard) and it was so good, lots of flavor, fantastic! The salt made the difference!
Date published: 2017-04-08
Rated 5 out of 5 by from Red Salt I purchased this salt in hopes that I would be able to "see" it better on my food and not overuse. It works well for most things...and the salt is stronger than table salt so I am watching my use more closely
Date published: 2017-01-24
Rated 5 out of 5 by from Love it We love the taste and mineral content of Alaea Red Hawaiian Salt. We are unable to find it anymore in our community, even the high end stores.
Date published: 2017-01-02
Rated 5 out of 5 by from GREAT PRODUCT I purchased this for our Luau. We made Kahlua Pork and the red salt provides the best flavor. This is the real deal. Not imitation.
Date published: 2017-08-27
Rated 5 out of 5 by from Alaea sea salt has beautiful taste and body. Adds it's own unique flavor to food and minerals add great boost to health. Highly recommended to support daily vitamin intake.
Date published: 2017-04-25
Rated 5 out of 5 by from red alaea sea salt truly enjoy this sprinkled on cottage cheese and avocado half - makes a big difference with just a little.
Date published: 2016-05-02
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