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Alaea salt, alternatively referred to as Hawaiian red salt, is an unrefined sea salt that has been mixed with an iron-oxide-rich volcanic clay called ʻalaea, which gives the seasoning its characteristic brick-red color. It is part of Native Hawaiian cuisine and is used in traditional dishes such as kalua pig, poke, and pipikaula. It was also traditionally used to cleanse, purify, and bless tools, canoes, homes, and temples. Once exported to the Pacific Northwest to cure salmon, it saw a resurgence in popularity late in the 20th century in fusion-style cuisine both on the Islands and beyond.
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