News and Media

Bringing Summer Bar-B-Que Flavor Indoors

Pam’s Tablescapes Kitchen Blog

Pam Bryant“Hawaiian Volcano Sea Salts do for winter cooking what charcoal does for summer. I sprinkle the Kiawe on all kinds of meats that I pan grill to give them that mouth-watering mesquite smoked flavor achieved in the summer on our Weber. But it’s not just for winter! All year long I add it to garlic bread along with freshly ground pepper. I use it on oven roasted veggies like broccoli and it’s especially beautiful on roasted carrots, new potatoes, and cauliflower.

The rubs and smoked salts make my week night dinners fast and flavorful. I just sprinkle the Guava HVSS or Fish Rub on any white fish or salmon. We love the Rosemary Rub on lamb chops or boneless chicken breast. I use the Kiawe on steak of all kinds, pork chops, or hamburger patties. And in 15 minutes, you’ve got a flavor-filled dinner!

Feeling creative, I’ve put it on desserts like brownies and caramel sauce sundaes. For breakfast I’ve used it on halved peaches and red grapefruit. It’s wonderful on a watermelon and Feta salad.”

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Take it with a Grain of Salt

Organic Spa Magazine, June 29th, 2014

Organic Spa Magazine“The salt itself doesn’t come from the Mauna Kea Volcano that dominates the island, but it is smoked there using two local woods: guava and kiawe, a cousin of Texas mesquite. I met Wilburn at the Waimea Homestead Farmers Market and was shocked to find out that the salt harvested from the waters around the Big Island are much lower in sodium than regular table salt. It actually comes from 2,200 feet deep in the ocean, and the presence of all kinds of minerals like calcium, potassium and magnesium makes it a much healthier product than plain old table salt.”

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