Our salts begin in the depths - 2,200 feet below the ocean surface - off the coast of Kona on the Big Island of Hawaii. This pure deep seawater is pumped up to our facility and dried naturally under the Hawaiian sun. The flake salt is hand gathered and cold smoked for 48 hours over kiawe, Hawaiian mesquite. We pride ourselves in this all natural process, and do not add any artificial flavors or colors at any point in the process.
The final result is an intensely fragrant salt with no bitterness, reminiscent of bonfires on the beach. We use it to add a bold essence of BBQ to our meats, poultry, fish, and veggies. Buy a bottle of Kiawe Smoked Sea Salt and experience the smokey side of Hawaii today!
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