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For centuries, Hawaiians on the tiny island of Molokai harvested salt from her clean, clear waters. In 2003, Kent Clampitt, an entrepreneur and process engineer, was vacationing on Molokai with his wife Peggy, and they experienced first-hand the outstanding taste and purity of these superlative sea salts. So began a fascinating journey of research, discovery, and innovation.

Commercial table salt, and, indeed, most gourmet salts, contain approximately 99% sodium chloride. By having a scientific analysis performed on the Molokai "whole salt" harvested by traditional methods, Kent determined that it contained only 84% sodium chloride, a distinct health benefit. The remaining 16% was comprised of some 80 natural elements, electrolytes, and trace minerals that imparted the salt's exceptional taste qualities.

Research evolved into a vision: to create a new, high-technology company able to produce the world's finest gourmet sea salts in commercial quantities, laying the foundation for a unique, micro-economic business model for Molokai residents.

  • Premium White: Compare it to any other specialty salt and you will be amazed at the difference in taste, texture, and moisture. In addition to being extraordinary in its own right, White Silver is also the basis for the three other outstanding Palm Island varietals.
  • Red Gold Volcanic Clay: Hawaiian Red Gold is a legendary medicinal clay salt laden with healthful benefits. Our Red Gold is the finest available; when added to White Silver through a proprietary bonding technology, the glorious color of Palm Island Premium Red Gold is imparted, along with its uniquely zesty flavor.
  • Pink Diamond: Pink Diamond is a beautiful finishing salt with a color like dusty roses. Use this ultra-premium Hawaiian sea salt for finishing grilled fish, steaks, or sprinkling on home made caramels or truffles.
  • Black Lava: Hawaii Kai bonds only the highest purity, highest quality activated charcoal to our White Silver salt in order to create Palm Island Premium Black Lava. Dramatic and delicious, exciting and exotic, Black Lava is a must-have for every home chef.
  • Bamboo Jade: An especially healthy and flavorful sea salt made with certified organic bamboo leaf extract from southern China. The extract is abundant in amino acids, antioxidants and vitamins, and with the delightful "nose" it imparts to the salt, Palm Island Premium Bamboo Jade is perfect for all types of Asia-influenced cuisine.
Varieties sold separately.

Size: 6 ounces Item: 9743



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Latest Customer Reviews for Palm Island Sea Salt from Molokai
By SandiA
from Illinois
on Dec 30, 2014
Sea Salts to rave about
I bought the White, Red Gold and Black Lava varieties as a gift for a sister who is experimenting with gourmet cooking. She LOVES them!
By Louib
from California
on Jun 10, 2013
Try the Bamboo Jade sea salt on fresh mango!
I love the Bamboo Jade sea salt sprinkled on Mango and the red salt sprinkled on Watermelon. Try the mixing the black salt in softened butter then swab in on BBQ'd corn, I love it this way!
By Pat
from Sidney, OH
on Jan 22, 2012
Excellent flavor!
I have used it more as a garnish. It's great on salted caramels.
By Jumombear
from Ottawa, Canada
on Aug 21, 2011
Palm island black sea salt.
Adds an amazing crunchy texture to fresh tomatoes. My husband won't eat them without a sprinkling of this salt! Also interesting as a garnish on cream soups.
By Dot
from Grass Valley, CA
on Oct 18, 2010
Gourmet Salt
I have used Red Alaea salt before, when friends brought it back from Hawaii. It adds a different flavor to food, an earthiness different from sea salt. I am looking forward to trying the Black Lava on fresh tuna - should be great! Glad to find it in stock and recommend trying a different salt on favorite foods to add something special to dishes.
By Carol Bardelli, Healthy Recipes Examiner
from Stagecoach, Nevada (near Lake Tahoe)
on May 27, 2010
Unique Sea Salt
I've tried the white, red alaea and bamboo varieties. Each has a unique personality and adds to any gourmet kitchen. I haven't managed to get the black lava yet as it's rarely in stock. In my experience so far the bamboo is most suited to vegetable dishes, while the red is great with red meat and potatoes. The white is a delicious and versatile salt, but the colored salts have more boldness.
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