Gone are the days of using just regular salt in my cooking. I recently started experimenting with different types of salts. 
The Spice Lab has over 180 different salts from all over the world. I tried a few different salts to start with from Hawaiian Salts.
The first one was the Hawaiian Black Lava. The Hawaiian Black Lava Salt is a finishing salt and should be added after cooking. It has a bold taste and goes well with all types of seafood, pork and vegetables. The salt is enriched with activated charcoal and looks like the black lava sand beaches. We liked this on some halibut that Rex had grilled.
The Hawaiian Bamboo Salt was the next on our list to try. It combines the best of Hawaii and Chinese herbal medicine. Bamboo-leaf extract is prized in China as a health benefit. This is a savory finishing salt. We liked it on stir-fry vegetables. They suggest using it on the rim of your favorite cocktail - I am thinking it would be great on the rim of a Bloody Mary.
The next two Pink Passion and the Red Alaea are both made using the red alaea clay. It has long been prized by native Hawaiians for its spiritual and health benefits. Traditionally these salts are used for native Hawaiian dishes such as Kalua Pig. It is also used to season and preserve meats and fish. We used it on some grilled steaks and it had a very pleasant taste.
I can’t wait to try some of the other Salts that The Spice Lab offers. To me it was a surprise that the salts all had their own unique flavor. I never knew there were so many different types and flavors. If you are wanting to experiment with different flavors The Spice Lab has lots of options for you to try and they give great ideas of how to use their products.
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