This Hawaiian sea salt takes its name from the fact that it is from Hawaii and... Red. The sea salt part is pretty much the same the world over: the taste of the salts varies with the location and climate of the salt fields they come from and with the taste of the sea. In this instance, the taste of the salt is also compounded by the taste of the earth. Red earth, that is. During heavy rainfalls the red clay dirt of the Mokihana Ridge would run into the sea and salt ponds staining the salt dark pink and flavoring it too. The flavor is full with a hint of pepper and strong iron/mineral. People swear you should dust it onto snapper fillets before sautéing; others maintain it does the only justice to a pork roast. Someone else says steak. Whatever your favorite, try some and see why we see folks deserting regular table salt in droves!!!!