Hanapepe Salt Ponds is the only place in the Hawaii to make Hawaiian sea salt according to ancient traditions. This labor-intensive process is done by hand, and involves a complex process.
Hanapepe Salt ponds are located on the west side in Hanapepe Town near Salt Pond Beach. The Salt Flats, (also known as the Salt Patch), is a large, flat stretch of red dirt about 200 yards from the ocean that holds the salt beds.
The salt patch is made out of 17 different families. Each family has their own section within the patch.
Season begins when summer starts and ends when the rains come.
Maintaining the salt beds is the first step in the making of Hawaiian sea salt. Smoothing wet mud over the walls of the salt beds, filling cracks and reinforcing the structure of these holding beds. This can take the working families a week to 10 days to perform
Salt water is then fed into the salt beds and eventually evaportes in about 10 days.
The Hawaiian sea salt is then harvest by raking the large, flat crystalline flakes of salt from the base of the bed, and transferring them to a basket then fresh water is used to rinse off the mud, rocks and any other debris
Hawaiian sea salt body scrubs are fantastic. Perfect to exfoliate, clean, and moisturize your body.
A simple Hawaiian sea salt body scrub is made up of 3 basic ingredients: salt and a good moisturizer like coconut oil. For a wonderful aroma and a scent of the islands add plumeria flower essential fragrance oil
1 cup Hawaiian Sea Salt
1/2 cup Organic Extra Virgin Coconut Oil
5 – 15 drops Hawaiian Plumeria flower premium grade essential fragrance oil
Mix together ingredients in a small bowl.
Massage gently into skin, then rinse off with warm water.
Hawaiian sea salt, which is created by evaporating Hawaiian sea water, typically involves little or no processing and contains no anti-clumping additives, unlike table salt. Whether coarse or finely ground, it contains more minerals than other salts because it comes from the sea here in Hawaii. The additional minerals in Hawaii sea salt contribute to its color and flavor. Table salt is mined from underground salt deposits, and kosher salt is derived from either seawater or underground sources.
Although the composition of all salt types is 60 percent chloride and 40 percent sodium, the overall mineral content of salt can vary. Hawaii sea salt contains an abundance of minerals, which are chemical elements required by all living organisms. Even though your body needs dietary minerals in small amounts, they’re crucial for good health. When deciding among Hawaii sea, kosher or table salt, Hawaii sea salt is the mineral-rich winner.
Hawaii sea salt is harvested from evaporated sea water. Hawaiian Alaea red sea salt is a natural sea salt product from Hawaii that contains numerous healthy minerals.
What are the benefits of Hawaiian red alaea sea salt?
1. Natural occurring minerals and electrolytes
Hawaiian red alaea salt is said to compose up to 80 different naturally occurring minerals, including potassium and magnesium, which are typically stripped from processed table salts. These nutrients help regulate blood pressure and keep bones strong.
2. Cosmetic benefits
The nutrients of red alaea salt, often found in facial masks and salt scrubs, can be absorbed through the skin to eliminate toxins and promote a smooth, healthy complexion.
3. Lower in sodium content
One serving of alaea salt has approximately one-fifth less sodium chloride than an equal portion of table salt. This is good news for salt-conscious consumers, as excessive sodium chloride has been linked to heart disease, diabetes, stroke, and chronic kidney disease. But don’t let this give you an excuse to go crazy with the salt. Balance is key!
4. Rich in iron oxide
Small amounts of harvested red alaea enrich the sea salt with iron oxide, adding to it a source of digestible dietary iron. This is beneficial given the traditionally lower immune function, decreased energy, and lack of focus associated with low levels of iron oxide.
5. It’s smooth, rich flavor
Hawaiian red alaea salt has a distinct, robust flavor, which makes it a valued ingredient in cooking. While most salts lose intensity as they cook, Hawaiian sea salts retain their bold qualities throughout the cooking process. The stronger flavor also allows the consumer to use the salt more moderately and get an equally satisfying taste
Host Cathlyn Choi talks to the CEO of Hawaii Kai that provides all natural, gourmet seasalts harvested from the island of Molokai and finds out why it’s unique and different from other table salts
Palm Island Premium Hawaiian sea salts are all are GMO free, and all contain no artificial flavors. Explore the world’s most complete selection of premium Hawaiian all natural sea salts and seasonings factory direct from Hawaii.
Are looking for an easy and delicious candy to make this Christmas? Make it Hawaiian chocolate macadamia nut sea salt toffee! With only five ingredients, it is very simple to make The toffee has a perfect sweet and salty taste, and the texture is deliciously crunchy. This toffee makes a perfect Christmas gift and is perfect to set out for people to snack on when you have company.
1 cup packed brown sugar
1 cup butter (2 sticks)
1 cup chocolate chips
2 cups crushed Hawaiian macadamia nuts
1 Tbsp Hawaiian sea salt
Using a heavy-bottomed saucepan over medium heat, melt brown sugar and butter, stirring constantly. Boil until a candy thermometer reaches 300º F.
While the toffee is boiling, prepare a large baking sheet by lining it with parchment paper or a silpat mat. (Do not use waxed paper, it will melt.) Scatter the macadamia nuts across the prepared baking sheet.
Immediately remove from heat and pour in the prepared pan on top of the crused macadamia nuts. Top with chocolate chips and allow chips to begin melting. Spread chocolate evenly over top of toffee with a silicon spatula. Allow to cool for a couple minutes, then sprinkle sea salt evenly over the top. Allow to cool completely to harden – overnight on counter or about 30 minutes in the freezer. Lift hardened toffee off parchment paper and break into candy pieces.
Preparing the brine takes minutes and a brined turkey has more flavor that is better balanced, and has a firmer, plumper texture. Also, sea salt brining your turkey makes for a juicier bird, every time.
What is brining? A brine is a salt solution, and salt subtly denatures the proteins in the turkey, allowing them to hold more water, making for a juicier bird. Since you are bringing brine into the bird, make the brine of the finest stuff using Hawaii sea salt
Never use Kosher salt in your turkey brine.Kosher salt is 100% pure sodium chloride. Kosher salt is used for extracting water from meat so stay away from that when brining
Buy good sea salt. Any relatively mineral rich sea salt will do. You will need about 2 cups. Many people ask about Himalayan salts. They are fine, and contain about 3 percent trace minerals which is good.
Ingredients and recipe for a 16 lb bird
1 ¾ cups sea salt
2 ½ gallons of cold water. the best is bottled spring water not tap water.
½ cup maple sugar
1 bay leaf
2-3 crushed allspice
Bring 2 cups of the water to a boil, mixing in all the above ingredients, mixing to dissolve the salt as much as possible. Let the water cool for half an hour, then combine back with remaining 2 ½ gallons to make your brine. Put turkey in double layer plastic garbage bag breast down, pour cold brine solution over bird, get all excess air of out of bag and tie off.Place bagged brined bird in fridge and let soak for 24 hours.
Preheat oven to 400 degrees
Remove bird from fridge, pat dry, stuff with the stuffing of your choice, sew cavity shut, and roast in the oven. Cook until the internal temperature of the bird (at the inner thick part of the thigh) is 165 degrees. 165 degrees kills salmonella, yet leaves the Turkey moist on the inside and crackly on the outside.
For centuries, sea salt has been used as remedies for a variety of health issues – sea salt is known for its healing properties and is used by health professionals, spas and individuals who are interested in utilizing natural products to heal the body and relax the mind. Stimulating circulation, lowering blood pressure and removing toxins such as heavy metals from the body are just a few of the many benefits of sea salt.
Adding sea salt to a bath creates a rejuvenating, detoxing, and relaxing at-home spa. The salt water carries the electrical charge of the salt, along with the dissolved minerals. A salt bath helps draw out toxins, deep cleanses the skin, and helps cleanse the body energetically.
For the most powerful detox result, make a sea salt “brine” for the bath: use 1-2 pounds of sea salt dissolved in a warm bath.
Salt brine bath is intense detoxing. I don’t recommend making the water very hot, it should be pleasantly warm. And don’t stay in the bath longer than 15 or 20 minutes. After “brining” myself in a sea salt bath, my muscles feel relaxed to the point of weakness.
For a gentler detox and more economical option, add only 1-2 cups of sea salt to a warm bath.
CERTIFIED AND NATURAL: The clean crystals are the highest quality Himalayan salt available which is nutrient and mineral fortified as well as kosher and natural. The darker the color the more minerals are in the salt.
HEALTH BENEFITS: For centuries, Himalayan salt has been used as folk remedies for a variety of health issues - sea salt is known for its healing properties and is used by health professionals, spas and individuals who are interested in utilizing natural products to heal the body and relax the mind. Stimulating circulation, lowering blood pressure and removing toxins such as heavy metals from the body are just a few of the many benefits of Himalayan Pink salt.
INGREDIENTS AND MINERALS: Salt crystals range in color from sheer white to varying shades of pink to deep reds which indicates a beneficial amount of 84 trace elements & iron. The high mineral content of the Himalayan salt crystals range in color from sheer white to varying shades of pink to deep reds.
Hawaiian sea salt has many benefits and should be used daily. Why? Because of the life-giving nutrition sea salt contains, including:
1. Rich in Trace Minerals
High-quality sea salts typically contain 60 trace minerals. In the case of Himalayan sea salt, the number is said to be 84. Either way, sea salts are a great source of minerals.
It’s become harder and harder to obtain trace minerals from the foods we eat due to the lack of nutrient-rich soil. However, trace minerals are still abundant in our planet’s seas and oceans, from which we get a variety of sea salts. (1)
2. Helps Avoid Dehydration and Balance Fluids
Here’s how sodium works within the body: Essentially, water follows salt, which means if you increase sodium too much, water retention also occurs. At the same time, the opposite is also true: A loss in sodium results in a loss in water, potentially causing dehydration and extreme thirst.
By consuming sea salt daily, you also ensure that you maintain sufficient sodium levels, and this helps balance your sodium-potassium ratios. Sodium and potassium are two electrolytes that work together to ensure that there is proper fluid balance in your body’s cells as well as your blood plasma and extracellular fluid. (2)
3. Excellent Electrolyte Source
The minimal processing of unrefined sea salt enables it to retain much of its natural mineral content. Sea can contains many of the major electrolytes, like sodium, magnesium, calcium and potassium, that are absolutely essential to good health. (3)
The Hanapepe Salt Pond area has been used since ancient times for the production of salt for food seasoning and preservation.
Every summer, the families of this region gather to build their “pans” to prepare salt for the next year. The earthen pans impart a distinct red hue and flavor to the salt.
Pa‘akai (sea salt or, literally, “to solidify the sea”) from the Hanapepe Salt Ponds is created by accessing underground saltwater from a deep ancient source through wells and transferring the saltwater to shallow pools called wai kū, then into salt pans that are shaped carefully with clay from the area.
The farms near Hanapepe are one of only two remaining major areas in the Islands where natural sea salt is still harvested; the other spot is on the Big Island at Pu‘uhonua o Honaunau.
But the unique red salt, called ‘alaea salt, is produced only on Kaua‘i.
This type of salt-making is unique and authentic, and harvested traditional Hawaiian sea salt mixed with ‘alaea, a form of red dirt from Wailua, is used for traditional Hawaiian ceremonies to cleanse, purify and bless, as well as healing rituals for medicinal purposes.
It was a crucial commodity for Hawai‘i’s early post-contact economy; visiting ships, especially the whaling ships, needed the salt for food preservation.
Today, the Hanapepe fields operate under that concept of communal stewardship; the salt may be given or traded, but not sold.
The harvest season is in the height of summer, when the waves are calm and rain scarce.
The first task in making salt is to work on maintaining the salt beds, smoothing wet mud over the walls of the beds, filling cracks and reinforcing the structure of these holding beds; this can take up to a week.
The punawai (feed water wells) are cleaned of leaves and debris, so that only the purest sea water enters the rectangular holding tanks called wai kū, literally “water standing.”
The brine is left in the wai kū to evaporate, which can take up to ten days depending on the afternoon rains.
When the water in the wai kū turns frothy white and crystals form on its surface, the harvester gently pours it into the lo‘i.
For several weeks, a rotation of new water, sunshine and evaporation continues until a slushy layer of snow-white salt forms.
The salt is harvest by slowly and carefully raking the large, flat crystalline flakes of salt from the base of the bed, and transferring them to a basket.
The salt is then dipped in buckets of fresh water to rinse off the mud, and remove rocks, chunks of dirt and other debris.
With each immersion into the water, the salt flakes change shape, beginning to resemble large grains of what one would recognize as table salt. The salt is drained and left to dry in the sun for four to six weeks.
Depending on conditions, a family may complete three harvests in a season, yielding as much as 200 pounds of salt. Like wine, time is generous to salt; it mellows and gains character as it ages (older salt is smoother.)